Lemon Coconut Sponge Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
Super moist, low carb, lemon coconut sponge cake from Ladies Who Low Carb.
  • 1 8oz package of cream cheese
  • 1 cup almond flour
  • 1 scoop (or ⅓ cup) jay rob unsweetened vanilla protein powder
  • 1 egg
  • ½ cup swerve
  • 3 tbsp lemon juice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup (stick) of butter, refrigerated
  • 2 tsp liquid stevia
  • Optional for topping:
  • unsweetened coconut flakes
  • sugar free jelly
  1. Preheat your oven to 350 degrees. Spray an 8x8" baking pan with nonstick coconut oil spray. Cream the butter and cream cheese together with your hand or stand mixer (I used my kitchenaid stand mixer). Next add in the egg and lemon and start mixing low and then gradually get higher once it starts to blend more. Then go ahead and mix in the rest of your ingredients. Pour the batter into your pan and smooth our with a spatula. Once the oven is preheated place your pan w/ batter into the oven on 350 degrees heat for 25-30 mins. Let cool, top with optional toppings, serve and enjoy!
Nutrition Information
Serving size: 1 Calories: 122 Fat: 6.8 Carbohydrates: 3.1 Sugar: .7 Sodium: 141 Fiber: 5.6 Protein: 2.2
Recipe by Ladies Who Low Carb at https://ladieswholowcarb.com/sponge-cake-low-carb/