This low carb lemon coconut cake has the best texture of any low carb cake I have made yet. The desiccated coconut ensures it holds together without the slightly ‘odd’ texture sometimes coconut flour gives to a cake. The lemon zest and juice really balance the coconut well. As for the lemon, cream cheese and yogurt icing, divine. When my cake came out the ring tin (which as you know, I love using for cakes to speed up the cooking time and to ensure the outside isn’t dry or the centre isn’t cooked) was a little ‘rustic’ looking to say the least. The icing covered it all up, and made it look beautiful. The icing that was left over, my boys fought over, so it must have been good. Line the tin with baking paper to ensure it lifts out easily.

This low carb lemon coconut cake has no added sugar, wheat free and gluten free.

This recipe is inspired from the website low carb healthy fat. This website is the English version of their Swedish site, kostradgivarna which is the top LCHF nutritionists website in Sweden. Sweden is the pioneer of LCHF, and are the first country to develop national guidelines to reject low fat.  Latest figures show 37% of the population now eat LCHF. LCHF is slowly being accepted by other countries, but not without a fight.

Recipe type: Baking, Desserts
Cuisine: LCHF, Low Carb, Gluten Free, Wheat Free, No Added Sugar
Serves: 12


Low Carb Lemon Coconut Cake
100g / 3.5 oz ground almonds
100g / 3.5 oz desiccated/shredded coconut
2 tsp baking powder
2 tbs granulated stevia (or sweetener of choice)
1 tsp psyllium husk
50g / 1.8 oz melted butter or coconut oil
3 eggs
zest and juice of 2 lemons
Lemon Cream Cheese and Yoghurt Icing
100g / 3.5 oz cream cheese softened
100g / 3.5 oz natural yoghurt
zest of 1 lemon
1 tbs granulated stevia (or sweetener of choice) to taste


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Low Carb Lemon Cake
Mix ground almonds, coconut, baking powder, stevia and psyllium husk together.
Add the melted butter into the centre and mix gently.
Add the eggs, mix.
Add the lemon juice and zest. Mix, then pour into a greased and lined ring tin.
Bake at 180C/350F for 25-30 minutes.
Lemon Cream Cheese and Yogurt Icing
Mix the softened cream cheese with the natural yogurt.
Add the stevia and lemon zest. Mix and carefully ice the cake or serve on the side.

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