This Lemon Coconut Almond Cake is a delightful and healthy treat perfect for any occasion. Made with almond flour, coconut oil, and a touch of lemon zest, it’s both moist and flavorful. Enjoy it as a quick microwave cake or bake it in the oven for a more traditional approach.

Ingredients:

• • 3 medium eggs
  • 1/4 cup erythritol (50g) or any other sweetener of your choice (or substitute with 2-3 tablespoons of honey)

• • 1/4 cup coconut oil (55ml) or mild olive oil
  • 1/2 cup natural yogurt (140g)
  • Zest of 1 lemon

• • 1/4 cup desiccated coconut (30g)
  • 2 cups almond flour (190g)
  • 2 teaspoons baking powder (10g)

• A pinch of salt
• Dark chocolate chips or sliced almonds for garnish (optional)

Directions:

1. 1. Prepare the Batter:
      • • In a mixing bowl, whisk together the eggs and erythritol (or your chosen sweetener) until well combined.
      • Add the coconut oil (or mild olive oil) and natural yogurt. Mix until smooth.
      • Stir in the lemon zest and desiccated coconut.

1. Combine Dry Ingredients:
   • In another bowl, combine the almond flour, baking powder, and a pinch of salt. Mix well.
2. Mix Wet and Dry Ingredients:
   • • Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter should be smooth and slightly thick.
3. Prepare for Cooking:
   • • Microwave: Pour the batter into a microwave-safe dish or individual microwave-safe mugs for single servings.
     • Oven: Preheat the oven to 350°F (175°C) and grease a small baking dish or use silicone muffin cups.
4. Cook the Cake:
   • • Microwave: Cook on high for about 2-3 minutes, or until the cake has risen and is firm to the touch. The exact time may vary depending on the microwave.
     • Oven: Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
5. • • If desired, sprinkle dark chocolate chips or sliced almonds on top before cooking, or add them as a garnish after the cake is done.
     • Allow the cake to cool slightly before serving.Garnish and Serve:

Serving Suggestions:

• • Enjoy the cake warm or at room temperature.
  • Serve with a dollop of whipped cream or a scoop of ice cream for an extra treat.

Cooking Tips:

• Ensure the eggs are at room temperature for better mixing.
• If using honey instead of erythritol, reduce the amount slightly to maintain the right consistency.

Nutritional Benefits:

• • Almond Flour: Rich in healthy fats, fiber, and protein.

• Coconut: Adds beneficial medium-chain triglycerides (MCTs) and a delicious flavor.
• Yogurt: Provides probiotics and calcium.

Dietary Information:

• • Gluten-Free: This recipe is naturally gluten-free.

• Low-Carb: Suitable for low-carb diets if using erythritol as a sweetener.
• Dairy-Free Option: Use a dairy-free yogurt alternative.

Storage:

• • Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.

• Refrigerator: Store in the refrigerator for up to a week. Bring to room temperature before serving or gently reheat.

Why You’ll Love This Recipe:

• • Quick and Easy: Simple to make with minimal ingredients and steps.
  • Healthy: Made with wholesome ingredients that are low in carbs and gluten-free.

• Versatile: Can be cooked in the microwave for a quick treat or baked in the oven for a traditional cake.

Conclusion:

This Lemon Coconut Almond Cake is a versatile and delicious dessert that’s perfect for any time of day. Whether you need a quick microwave treat or a baked cake for a special occasion, this recipe delivers a moist, flavorful cake that everyone will love.