LOW CARB LEMON COCONUT CAKE I N G R ED I EN TS Low Carb Lemon Coconut Cake 100g ground almonds 100g desiccated coconut 2 tsp baking powder 2 tbs Natvia 1 tsp psyllium husk 50g melted butter or coconut oil 3 eggs zest and juice of 2 lemons Lemon Cream Cheese and Yogurt Icing 100g cream cheese softened 100g natural yogurt zest of 1 lemon 1 tbs granulated Natvia
Low Carb Lemon Cake Mix ground almonds, coconut, baking powder, Natvia and psyllium husk together. Add the melted butter into the centre and mix gently. Add the eggs, mix. Add the lemon juice. Mix, then pour into a greased and lined ring tin. Bake at 180째C for 25-30 minutes. Lemon Cream Cheese and Yogurt Icing Mix the softened cream cheese with the natural yogurt. Add the Natvia and lemon zest. Mix and carefully ice the cake or serve on the side.
Serving size: 12
GF
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Nutrition Information Serving size: 1 slice with icing Calories: 161, Fat: 17.9g, Carbohydrates: 3.9g, Sugar: 0.9g, Fibre: 2.1g, Protein: 4.7g