RSS

WHAT WE'RE BAKING? Coconut Lemon Cake - gluten free & low carb & Diabetic friendly

Cake:
Mix:
1 C almond meal
1 C unsweetened shredded coconut
2 t baking powder
2 T stevia or sugar
1 t psyllium husk
Add:
1/4 C melted butter or coconut oil
3 eggs
zest & juice of 2 lemons

Pour into a greased and lined ring tin. Bake at 350° for 23-30 minutes or until a knife inserted in the middle comes out clean.

Cool completely.

Icing:
1 C cream cheese, softened
1 C nonfat, unsweetened Greek yogurt
zest of 1 lemon
1 T stevia or sugar

"I really like it! It's very...bright tasting." - my husband


0 comments:

Post a Comment