Keto Lemon Coconut Dump Cake
This Keto Lemon Coconut Dump Cake is a low-carb delight that’s as easy as dumping ingredients into a dish and baking your way to bliss. With a tangy lemon twist and a tropical coconut flair, it’s the perfect guilt-free treat for any keto queen!
Equipment
- 1 9" x 13" baking dish or pan
- 1 mixing bowl
Ingredients
- 2 cups almond flour because we’re fancy like that
- 1/2 cup erythritol sweet, but not sorry
- 1/4 cup melted coconut oil the good stuff!
- 1/4 cup lemon juice pucker up!
- 1/2 cup shredded coconut for that tropical flair
Instructions
- Preheat that oven to 350°F (175°C). We're baking, not broiling our way to keto heaven.
- Mix almond flour and erythritol in a bowl. It’s as easy as shaking your tail feathers.
- Dump the mixture into a greased baking dish. Yes, darling, we’re literally dumping it in. No fancy steps here.
- Drizzle melted coconut oil and lemon juice over the mixture. Channel your inner mixologist and make it rain!
- Top with shredded coconut because we’re extra like that.
- Bake for 30-35 minutes until set and golden. Just like your tan after a day at the beach!
Notes
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Nutrition
Calories: 290kcalCarbohydrates: 8gProtein: 6gFat: 26gFiber: 5g
Tried this recipe?Let us know how it was!