Lemon coconut cake

LCHF cake from Jodie

LEMON COCONUT CAKE

• 100g almond meal

• 100g desiccated coconut

• 2 tsp baking powder

• 2 tbsp powdered stevia

• 1 tsp psyllium husk

• 50g butter melted

• 3 eggs

• lemon zest, 10 drops lemon doterra oil and lemon juice

LEMON CREAM CHEESE AND YOGURT ICING

• 100g cream cheese softened

• 100g natural yoghurt unsweetened

• 10 drops lemon oil

• 1 tbs powdered stevia

1. Mix ground almonds, coconut, baking powder, sweetener and psyllium husk together. Add the melted butter into the centre and mix gently.

2. Add the eggs, mix.

3. Add the lemon juice and zest. Mix, then pour into a greased and lined tin.

4. Bake at 180C for 25 to 30 minutes.

Icing

1. Mix the softened cream cheese with the natural yogurt.

2. Add the sweetener and lemon zest. Mix and carefully ice the cake or serve on the side

Page footer