Keto lemon & coconut cake
Fluffy, fragrant and guilt-free
- Prep
- 15 min
- Cook
- 53 min
- Servings
- 10
- Net carbs
- 2.43 g
If there’s one thing I’ve missed since going keto, it’s good old lemon cake: fluffy, sweet and with that unmistakable smell. Keto can be tough, especially when everyone’s having dessert and you’re left holding an almond 😅.
So we adapted the classic Spanish “1, 2, 3” lemon yogurt cake into a sugar-free version. And we had help: an AI helped us tweak the amounts so it would taste as close to the original as possible.
Method
- Preheat the oven to 180 °C / 350 °F. Nobody wants to wait halfway through.
- Beat the eggs with the erythritol until foamy and everything looks more promising.
- Add the yogurt, oil and lemon juice. Mix calmly until combined.
- Fold in the almond flour, coconut and baking powder until smooth.
- Extra touch? Lemon zest or vanilla. Go for it, it’s your cake.
- Pour into a greased loaf tin and bake for 53 minutes or until a toothpick comes out clean.
- Let it cool before unmoulding. Patience isn’t our strong suit, but it matters here.
psst… House tips
- We used bottled lemon juice, but freshly squeezed makes it even more fragrant.
Finally, a keto cake that actually tastes like cake! Great for breakfast, an afternoon snack or whenever you need something sweet without breaking keto 😋.
Nutrition facts
Per serving (1/10 of the cake)
Where do the net carbs come from?
Whole recipe (632 g): 2258 kcal · 54.5 g protein · 216.3 g fat · 24.3 g Net carbs
- Almond flour (100 g)8.8 g
- Desiccated coconut (50 g)3.7 g
- Erythritol (75 g)0 g
- Baking powder (16 g)4.4 g
- Greek yogurt (125 g)5 g
- Eggs (4, ~200 g)1.4 g
- Olive oil (100 g)0 g
- Lemon juice (15 g)1 g
Erythritol doesn’t count: the body doesn’t use it. What are net carbs?
