Low Carb Lemon Yoghurt Drizzle Cake

If you love lemon you'll love this cake! Super citrusy, with the perfect amount of sweetness, great for an afternoon tea, high tea, or simply to bake on the weekend for healthy treats throughout the week!

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  • Prep 10 MINS
  • Cook 30 MINS
  • Yields 16 slices


Cake Ingredients:

 Finely grated rind and juice of 2 lemons

 1 pack Protein Muffin Mix - Original</a (340g)

 125g melted butter

 4 eggs

 1 cup unsweetened yoghurt

 1/2 cup desiccated coconut

 2 Tbsp Low Carb Icing Mix - you can also use Natvia or Xylitol

Yoghurt Drizzle Ingredients:

 1/2 cup yoghurt

 1Tbsp sweetener of choice


1Preheat oven to 170 deg and line your chosen baking tin with baking paper.

2In a large bowl place Protein Muffin Mix (340g), coconut and sweetener.

3In a second bowl whisk together eggs, yoghurt, lemon juice, lemon rind and melted butter.

4Pour this wet mix into the dry mix and stir well to combine.

5Pour mixture into your baking tray and bake for 30-40 minutes - until lightly golden and a skewer comes out clean!

6If using yoghurt drizzle let the cake cool - if using lemon syrup drizzle syrup on whilst warm!

7Enjoy this tangy citrus delight! The cake will last 5 days in a sealed container in the fridge. Serve at room temperature or warm. The cake can be frozen without the drizzle for 3 months.

15Zesty Low Carb Lemon Cake

Nutrition Facts

Serving size78g
Energy221 Cal (925 Kj)
Fat, total18g
- Saturated fat9g
Carbohydrate, total4g
- Sugar3g

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