Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 Slices
A moist low carb lemon sliced baked with coconut flour and topped with a cream cheese frosting
- 1/2 Cup Coconut Flour
- 1/2 Cup Butter, melted unsalted
- 1/2 Cup Erythritol
- 5 Eggs
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 Lemons Juice & Rind
- 6 oz Cream cheese softened
- 3 oz Butter softened, unsalted
- 1 Lemon Juice & Rind
- 1/4 cup Erythritol
Preheat the oven to 200C/400F degrees.
Blend together the butter, eggs, erythritol, lemon juice, lemon rind and vanilla.
Add the coconut flour, baking powder, salt and whisk until there are no lumps and it is a smooth batter.
Pour into a parchment paper lined baking tin. I use a 8 inch square tin.
Bake for 20 minutes and allow to cool.
Blend the topping ingredients until smooth. I used a hand blender but feel free to do an upper arm workout and try it with a fork/spoon!
Slather the topping over the cake.
Cut into 8 slices or smaller squares.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 314kcal | Carbohydrates: 8g | Protein: 6g | Fat: 29g | Fiber: 4g