Follow Karen's fantastic recipes @alowcarblowsugarlifestyle 

This recipe is perfect this time of year when there is an abundance of lemons. Made with simple ingredients and nothing fancy but it tastes like you've visited your favourite cafe!

Everyone will love the flavours, your only issue will be stopping at one slice!

Sugar free, low in carbs and gluten free, this cake ticks all of the boxes......and it’s absolutely delicious!


  • 125 grams butter melted
  • 5 eggs large
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 125 mls coconut cream
  • 240 grams almond flour/almond meal
  • 30 grams coconut flour (1/4 cup)
  • ½ cup desiccated coconut
  • ½ cup Erythritol or preferred sweetener
  • 2 teaspoons baking powder

Lemon Drizzle Topping

  • Juice of half a lemon
  • 3-4 tablespoons powdered sweetener of choice
  • Optional - decorate with lemon zest and/or lemon slices

Metric - US Customary


  • Preheat your oven to 170 C/ 350 F. Line a loaf pan with quality baking paper.
  • Melt the butter in a saucepan or microwave until the butter is soft and runny but not bubbling. Set butter aside and allow to cool for a few minutes. Meanwhile beat the eggs in a large bowl with electric beaters until light and frothy. Add the butter, lemon juice, zest, vanilla extract and coconut cream and whisk until combined.
  • Place the almond flour, coconut flour, dessicated coconut and baking powder in a clean bowl and stir to combine. Add the dry ingredients to the wet ingredients and beat again with the electric beaters to mix well.
  • Spoon the batter into the prepared cake tin and level with a spatula.
  • Bake in the oven for about 45 - 50 minutes until golden and cooked in the centre. You should be able to insert a skewer into the cake and pull it out clean. Allow the cake to cool in the tin.

Optional Glaze

  • Combine the lemon juice and the powdered sweetener in a small bowl and mix until smooth. Pour the glaze over the warm cake for it to absorb or leave it until the cake cools for a thicker more obvious glaze.

Recipe Notes

Store for 2-3 days on the bench or up to 5 days in the fridge. Cake can also be frozen. Use sweetener of choice and also adjust sweetness to suit your own taste.Omit the desiccated coconut for a more traditional lemon pound cake.Coconut cream can be switched for any milk or cream of your choosing.

Nutritional Information

Serving: 1slice | Calories: 216kcal | Carbohydrates: 4.9g | Protein: 6.1g | Fat: 17.1g | Fiber: 2.3gNote that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.