lemon coconut almond cake

Carbohydrates are the body’s main source of energy. To me carbs symbolises comfort food.  But sometimes we tend to eat too much processed foods and refined carbs which is not good for our health in the long run. So since April I have significantly reduced my carb intake and are trying to incorporate healthier carbohydrates into my diet.  But finding healthy alternatives to substitute sweet treats is not always that easy. The options are very limited. Therefore I decided to experiment with a few low carb ingredients when baking. Don’t worry you will still find recipes containing wheat flour on my blog but there will be a few that have alternative flour options too. 

For my Lemon Coconut and Almond Cake, I decided to use coconut flour. Coconut flour is naturally gluten free. It also has a naturally high nutritional content as it contains fiber, protein and healthy fats. Making this a healthier option not only for those who wish to follow a low carb diet but also for those who have a wheat allergy, celiac disease or diabetes.

Coconut flour is also super absorbent as it is higher in fiber than regular wheat flour which means that you will use less when baking. Using coconut flour is economical; not only will you use less in your recipe far less but it is also much cheaper than almond and macadamia flour. It also adds a natural sweetness to recipes so not much sugar or sweeteners are needed.  

So with that little bit of information, I present to you my Lemon Coconut and Almond Cake recipe. It is light and absolutely delicious. 

lemon coconut almond cake


Lemon Coconut and Almond Cake

  • Difficulty: easy
  • Print

delicious and lemony

Prep time: 10 min
Cooking time: 45 min
Serve: 8


½ cup Coconut Flour
¼ cup Erythritol (sugar replacement)
½ tsp Psyllium Husk Powder
125g Butter melted
5 Large Eggs
½ tsp Salt
The Juice of 1 Lemon
½ tsp Lemon Zest
3 tablespoons Cream Cheese (Plain)
2 tablespoons Erythritol
¼ cup Cream
1 tsp Lemon Juice
½ tsp Lemon Zest
Almond Flakes for topping


Preheat oven to 180°C and line a 20cm baking tin or loaf pan with parchment paper.
Separate the eggs and beat the egg whites with a handmixer until it forms white peaks.  
Add the dry ingredients, butter, yolks, vanilla extract, lemon juice and zest to egg whites. 
Mix well. 
Spoon batter into the baking tin.
Bake for 45 minutes.
Once cake has cooled down, prepare the frosting.
Cream the cream cheese with the erythritol. Add cream, lemon juice and zest and mix until the frosting thickens.
Frost the cake and top it with almond shavings.




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