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Lemon Coconut Almond Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
  • 3/4 cup Almond flour
  • 1/4 cup Unsweetened shredded coconut
  • 1/4 tsp Lemon extract
  • 2/3 cup Sugar (or sugar substitute like Swerve)
  • 1/4 tsp salt
  • 4 Eggs
  • 1/2 cup Coconut oil, melted
  • 1/8 cup Brown sugar (or brown sugar substitute, like Swerve)
  • 1/8 cup Sliced almonds
Instructions

  1. Pre-heat oven to 350F.

  2. Grease a 9-inch pie pan and line with parchment paper

  3. In a bowl, mix all ingredients except the brown sugar sweetener and sliced almonds and stir until combined and no lumps remain

  4. Pour the batter into the pan

  5. In a small bowl, mix the brown sugar sweetener and sliced almonds together and sprinkle on top

  6. Bake for 35-40 min, or until golden brown

  7. Let the cake cool for about 20 minutes, slice and serve. Would be delish with vanilla ice cream!