Servings: 10

5 large eggs. 5 large eggs.
● 1⁄2 cup melted butter. ● 1⁄2 cup melted butter.
● 1⁄2 cup coconut flour. ● 1⁄2 cup coconut flour.
● 1⁄4 cup erythritol. ● 1⁄4 cup erythritol.
● 1⁄2 lemon (juiced). ● 1⁄2 lemon (juiced).
● 1⁄2 tsp lemon zest. ● 1⁄2 tsp lemon zest.
● 1⁄2 tsp salt. ● 1⁄2 tsp salt.
● 1⁄2 tsp xanthan gum. ● 1⁄2 tsp xanthan gum.
Icing: subheading: Icing:
● 1 cup cream cheese. ● 1 cup cream cheese.
● 3 tbsp erythritol (powder). ● 3 tbsp erythritol (powder).
● 1 1⁄4 tsp vanilla extract. ● 1 1⁄4 tsp vanilla extract.
● 1⁄2 tsp lemon zest. ● 1⁄2 tsp lemon zest.

Preheat oven at 350.
● Separate egg whites and yolks; mix the egg whites until stiff white peaks are formed.
● Add egg yolks, melted butter, coconut flour, erythritol, lemon juice, lemon zest, salt and
xanthan gum and mix until well combined.
● Grease a loaf tin and pour in the mixture; bake for 45 to 50 minutes.
● While cake is baking, mix together cream cheese, erythritol powder, vanilla and lemon
zest.
● Allow cake to cool for 20 minutes and then ice the cake.

Nutritional Information:  Nutritional Information:
Total servings - 10 Per serving:  Total servings - 10 Per serving:
Fat: 12g Carbohydrates: 1g Protein: 4g Calories: 145  Fat: 12g Carbohydrates: 1g Protein: 4g Calories: 145