🍋 Low-Carb Lemon Coconut Butter Cake

🍋 Low-Carb Lemon Coconut Butter Cake

Craving a sweet treat without the carb crash? At Destiny Health, we believe you shouldn't have to sacrifice flavour for fitness!

This Lemon Coconut Butter Cake is a game-changer. It's incredibly moist, intensely zesty, and uses a blend of coconut flour and desiccated coconut for a beautiful texture. It's the perfect elegant dessert or afternoon tea cake that fits right into a low-carb or wheat-free lifestyle.

🌟 Why This Cake Will Be Your New Favourite


  • Low-Carb & Wheat-Free: Uses coconut flour, making it suitable for many dietary restrictions.
  • Intense Flavour: We use both the zest and juice of fresh lemons for a bright, irresistible taste.
  • Moist & Tender: The combination of butter, heavy cream, and eggs ensures a rich, soft crumb.
  • Customisable Sweetness: You control exactly how sweet you want it to be!

📝 Destiny Health's Zesty Butter Cake


Ingredients (Makes one small loaf or 6–8 slices)


Ingredient

Quantity

Note

Salted Butter

100g, (7 tbsp) softened

Use softened butter for proper creaming.

Large Eggs

3

Room temperature eggs incorporate best.

Lemon Zest

Zest of 1–2 lemons

Essential for the strong lemon flavour.

Lemon Juice

Juice of 1 lemon (approx 2 tbsp)

Freshly squeezed is always best!

Vanilla Extract

1 tsp (Optional)

Enhances the overall flavour profile.

Coconut Flour

1/4 cup

Highly absorbent; measure accurately.

Desiccated Coconut

1/4 cup

Adds texture and natural sweetness.

Baking Powder

1/2tsp (Gluten-free)

Helps the cake rise.

Salt

Pinch

Balances the sweetness and highlights the lemon.

Heavy Cream

1/4 cup

Contributes to the richness and moisture.

Powdered Sweetener

1–2 tbsp (Optional)

Use erythritol, monk fruit, or your preferred sugar substitute.

Instructions


  1. Prepare: Preheat your oven to 175C (350F) and grease a small loaf pan (or line it with parchment paper).
  2. Cream Butter and Sweetener: In a large bowl, use a hand mixer or stand mixer to beat the softened salted butter until creamy. If you are using a powdered sweetener, add it now and beat until light and fluffy (about 2 minutes). If leaving it unsweetened, simply beat the butter until smooth.
  3. Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract (if using). The mixture may look slightly curdled - that's okay!
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the coconut flour, desiccated coconut, baking powder, and salt.
  5. Mix Batter: Add the dry ingredients to the wet mixture, alternating with the heavy cream. Start and end with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  6. Bake: Scrape the batter into your prepared loaf pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Cool: Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely

💡 Destiny Health Serving Suggestions


  • For Extra Flavour: While the cake is still warm, you can drizzle it with a simple glaze made from a tablespoon of lemon juice mixed with a teaspoon of powdered sweetener.
  • Serve with Berries: Top your slice with fresh raspberries or blueberries and a dollop of unsweetened whipped cream for a guilt-free indulgence.
  • Pairing: Enjoy a slice with your morning coffee or a soothing herbal tea for an afternoon boost.

Enjoy this beautiful, guilt-free cake! It’s proof that eating healthy can be absolutely delicious.

Let us know in the socials how it comes out!

(Medical Disclaimer: As always, this content is intended for informational purposes only and does not constitute medical advice. Always consult with a qualified healthcare provider before making changes to your diet or health regimen.)

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