Serves
8
Prep
20
mins
Cooking
35
mins
Keto Coconut Lemon Cake
- No refined sugar
- Gluten free
Directions
Step 1
Pre-heat oven to 190°C (170°C fan-forced). Line a 10 x 20cm loaf pan with baking paper.
Step 2
Combine Stevia, eggs, oil, lemon juice, sour cream and lemon rind in a large mixing bowl. Whisk until well combined.
Step 3
Add flours and baking powder to wet ingredients. Mix well and pour into the prepared pan. Bake for 33-35 minutes until just golden and an inserted skewer comes out clean. Allow to cool.
Step 4
For the glaze, mix together the ingredients and drizzle over the cake. Sprinkle with lemon rind.
Tips
- If you don’t have maple syrup, use honey instead.
Ingredients
- 1/2 cup Stevia
- 3 extra large eggs
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1/4 cup sour cream
- 2 tsp finely grated lemon rind
- 1 cup McKenzie's Almond Flour
- 1/2 cup McKenzie's Coconut Flour
- 3 tsp McKenzie's Baking Powder
- Lemon Glaze
- 1/4 cup sour cream
- 1 tbs maple syrup
- 2-3 tsp lemon juice
- Finely grated lemon rind, for garnish
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