Lemon Coconut Cake With Cream Cheese Icing

 
 
keto lemon coconut cake

 

INGREDIENTS - Coconut Cake

1/2 Cup Coconut Flour

5 Eggs

1/4 Cup Monkfruit Granulated Sweetener

1/2 Cup Butter Melted

2 TBS  Lemon Juice

1/2 tsp Lemon Zest

1/2 tsp Corn Starch

1/2 tsp Baking Powder

1/2 tsp Salt

 

Icing

1 Cup Cream Cheese

3 Tablespoons Monkfruit Powdered Sweetener

1 tsp Vanilla Extract

1/2 tsp Lemon Zest

 

INSTRUCTIONS

Separate the egg whites and yolks. Beat the egg whites until they form white peaks.

Into the same bowl, place the rest of the cake ingredients (including the egg yolks) into the bowl. Mix until well combined.

 

Pour into a greased loaf tin (9” X 5”)

 

Bake at 350 for 45 mins

 

Whilst the cake is in the oven, beat the cream cheese, sweetener, vanilla extract and lemon zest together with an electric beater.

 

Set aside and ice the cake once it has finished cooking and thoroughly cooled.