Low Carb Lemon Cake

Low Carb Lemon Cake
Get your bake on !
  • 10 Net Carbs per serving
  • 12 servings
  • 15 mins prep time
  • 50 mins cooking time

A zesty cake perfect with a cuppa or a dollop of cream.

  • Low Carb


  • 170g Seriously Low Carb Almond flour
  • 35g Seriously Low Carb Coconut flour
  • 75g Seriously Low Carb Erythritol
  • 1 tsp Baking powder
  • 115g Unsalted butter at room temperature
  • 125g Full fat Greek yogurt
  • 3 Large eggs
  • 60ml Milk of your choice
  • 1 Lemon (zest and juice)
Nutritional Information
Per 100g Per 10 serving
899.56 kJ
215 kCal
Fat 16g
of which saturates 6g
Carbohydrate 16.25g
of which sugars 2g
of which polyols 6.25g
Protein 7g
Fibre 3g
Salt 0.3g
Net Carbohydrate 10


  1. Pre-heat your oven to 180C/350F/Gas Mark 4. Line and grease a loaf tin.
  2. In a large bowl, mix together the almond flour, coconut flour, erythritol and baking powder making sure everything is well combined.
  3. In a separate bowl, beat together the butter and yogurt with an electric whisk, then gradually add in the eggs and milk.
  4. Add the lemon zest and juice to the wet mix and stir through, then pour it into your large bowl of dry ingredients.
  5. Gently fold the ingredients together until well combined.
  6. Pour the mix into your loaf tin and bake for 50 minutes or until a skewer comes out cleanly.