Ratio    2.8:1

Total calories    1824 kcals

Fat                      175g

Protein               42g

Carbohydrate     21g

Suggest cutting the cake into 8 slices (per slice 228kcals, 22g Fat, 5.3g protein, 2.6g carbohydrate)

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Ingredients

For the Cake

80g Panda flour

140g Sukrin:1 sweetener

240g eggs, raw, whole, beaten

24g Dr Oetker baking powder

140 coconut milk (Coconut Merchant)

80g olive oil

90ml lemon juice

10g lemon peel (grated)

For the cream cheese filling

75g cream cheese (full fat)

37g butter

20g Sukrin Icing

Method

1. Weigh and mix all dry ingredients together (panda flour, baking powder, sweetener and lemon zest) in a large mixing bowl.

2. Mix wet ingredients (eggs, coconut milk, olive oil and lemon juice). Add to dry ingredients and mix well.

3. Grease and line 2 x 7” loose bottomed cake tins.

4. Divide cake mixture evenly as possible between the 2 tins.

5. Bake in oven for approximately 15 - 20mins at 150C (fan).

6. Allow to cool.

7. Mix cream cheese, softened butter and Sukrin icing together in a bowl and spread evenly between cakes, to sandwich them together.

Recipe by keto mum - Julie Chambers

© The Daisy Garland