Lemon Strawberry Cake

Course: Cake
Servings: 8 Slices
Author: Angela Coleby
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  • 1/2 cup (56g) coconut flour
  • 5 eggs, separated
  • 1/2 cup erythritol
  • 1/2 cup (113g) butter, unsalted softened
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 lemons - juice & grated rind
  • 1/2 teaspoon baking powder
  • 3 tablespoons coconut milk
  • 8 strawberries, topped & cut in half


  • Preheat the oven to 180C/375F degrees.
  • Grease and line a 8 inch springform cake tin with parchment paper.
  • In a bowl, mix the erythritol and butter together until soft and blended.
  • Add the egg yolks and vanilla extract and stir thoroughly.
  • Add the coconut flour, coconut milk, salt, baking powder, lemon juice and rind and beat until combined.
  • In another bowl, whisk the egg whites until stiff.
  • Gently fold the egg whites into the cake mixture.
  • Spoon the mixture into the baking tin and smooth evenly.
  • Gently push the strawberry halves into the cake mixture. Get creative with a pattern!
  • Bake for 35-40 minutes until firm.
  • Allow to cool, then slice, eat and enjoy!


Serves 8 slices
Nutritional Info per slice – 199 Calories, 17g Fat, 5g Protein, 8g Total Carbs, 4g Fibre, 4g Net Carbs