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Amal

A Slice of Comfort: The Sweetness That Came Without Sugar

A light and luscious almond flour cake infused with the brightness of lemon zest and the richness of coconut—this sugar-free treat is moist, tender, and naturally sweetened. Perfect for breakfast, tea time, or a guilt-free dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Mediterranean-Inspired
Ingredients Method Notes

Ingredients
  

  • 3 medium eggs
  • 1/4 cup erythritol 50g or any other sweetener of your choice (or substitute with 2–3 tablespoons of honey)
  • 1/4 cup coconut oil 55ml or mild olive oil
  • 1/2 cup natural yogurt 140g
  • Zest of 1 lemon
  • 1/4 cup desiccated coconut 30g
  • 2 cups almond flour 190g
  • 2 teaspoons baking powder 10g
  • A pinch of salt

Method
 

  1. Preheat your oven to 175°C (350°F). Grease and line a small loaf pan or round cake tin with parchment paper.
  2. In a mixing bowl, whisk together the eggs and erythritol (or honey) until smooth and slightly frothy.
  3. Add in the melted coconut oil, yogurt, and lemon zest. Mix well.
  4. Fold in the desiccated coconut, almond flour, baking powder, and salt. Stir until a thick, smooth batter forms.
  5. Pour the batter into the prepared baking dish and smooth the top.
  6. Bake for 30–35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • This cake stores well in an airtight container for up to 4 days at room temperature or a week in the fridge.
  • For extra lemony flavor, add a dash of lemon juice or a lemon glaze made from powdered erythritol and lemon juice.
  • You can use Greek yogurt for a thicker texture and richer flavor.
  • Best served with tea, coffee, or topped with a dollop of unsweetened whipped cream or berries.