This low carb lemon cake is so moist and zesty. Absolutely delicious.

Gluten and dairy free


  • 2 Cups almond meal
  • 2 Tbsp. coconut flour
  • 1/4 Cup Monk fruit sugar
  • 2 tsp. baking powder
  • 2/3 Cup coconut yoghurt
  • 1/4 Cup lemon juice
  • 3 eggs
  • 1-2 Tbsp. Lemon zest. I like to add a few drops of Doterra LEMON ESSENTIAL OIL


  • Preheat oven to 170oC
  • Grease and line a loaf tin.
  • Put all of the ingredients into a Thermomix or food processor and lightly blend until all ingredients are combined.
  • Pour the batter into the loaf tin and bake for 30-40 minutes for until a skewer inserted into the middle comes out clean.
  • You don’t have to add a topping, but you can add monk fruit sugar syrup, honey, cream cheese frosting.

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