Almond Coconut Lemon Cake

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Almond Coconut Lemon Cake

Ingredients

      • 3 medium eggs
      • 1/4 cup erythritol (50g) (or substitute with 2-3 tablespoons of honey)
      • 1/4 cup coconut oil (55ml) (or substitute with mild olive oil)
    • 1/2 cup natural yogurt (140g)
    • Zest of 1 lemon
    • 1/4 cup desiccated coconut (30g)
    • 2 cups almond flour (190g)
    • 2 teaspoons baking powder (10g)
  • A pinch of salt
  • Dark chocolate chips or sliced almonds for garnish (optional)

Directions

Preheat the Oven:

      1. Preheat your oven to 180ºC (356ºF). Grease a 25 × 15 cm (10 × 6 inches) baking mold with coconut oil.

Prepare the Batter:

      1. Beat Eggs and Sweetener:
        • In a large mixing bowl, beat the eggs and erythritol (or honey) together until light and fluffy.
      1. Add Wet Ingredients:
          • Add the coconut oil (or olive oil), natural yogurt, and lemon zest. Mix well to combine.

         

    1. Stir in Coconut:
      • Stir in the desiccated coconut.
    1. Combine Dry and Wet Ingredients:
      • In a separate bowl, mix the almond flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Bake:

    1. Pour and Garnish:
        • Pour the batter into the prepared baking mold.

       

      • Sprinkle dark chocolate chips or sliced almonds on top, if using.
        • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.Bake:

Cool and Serve:

      1. Cool:
        • Allow the cake to cool in the mold for about 10 minutes, then transfer to a wire rack to cool completely.
  1. Serve:
    • Slice and serve. Optionally, dust with a bit of powdered erythritol or garnish with additional lemon zest for extra flavor.

Serving Suggestions

      • Enjoy this cake with a cup of tea or coffee.
  • Serve with a dollop of Greek yogurt or a drizzle of honey for added sweetness.

Cooking Tips

      • Ensure all ingredients are at room temperature for best results.
    • If using honey as a sweetener, reduce the other liquids slightly to maintain the right batter consistency.

Nutritional Benefits

    • Gluten-Free: Made with almond flour, which is rich in healthy fats, fiber, and protein.
  • Low Sugar: Using erythritol or honey as a sweetener makes it a lower sugar option.

Dietary Information

    • Gluten-Free: Yes
  • Dairy-Free: Can be made dairy-free by using a plant-based yogurt alternative
  • Low-Carb: Suitable for a low-carb diet if using erythritol

Storage Tips

      • Store leftovers in an airtight container at room temperature for up to 2 days.
  • For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.

Why You’ll Love This Recipe

      • Easy to make with wholesome ingredients.
      • Light, fluffy texture with a refreshing lemon flavor.
  • Perfect for a healthy treat or dessert.

Conclusion

This almond coconut lemon cake is a delightful combination of flavors and textures, making it a perfect addition to your recipe collection. It’s simple to make, nutritious, and sure to be a hit with family and friends.

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