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Low Carb Lockdown Cake

Being homebound for the foreseeable future, it's a great time to experiment in the kitchen - especially when you have no choice but to use what's in the cupboards! This creation was exactly that and it turned out pretty well......evident by the fact it was all eaten within 24 hours!

Low-carb lock down cake

For the cake⠀

50g Desiccated coconut⠀
125g Ground almonds⠀
4 Eggs (separated)⠀
1 tsp GF baking powder⠀
1 tsp Raw vanilla⠀
2 Scoops Pure Health Collagen⠀
Optional sweetener of choice to taste ⠀

For the frosting⠀

150g Cream cheese⠀
Juice of 1/2 lemon⠀
50g Grass-fed butter⠀
1/2 tsp Raw vanilla⠀

Preheat the oven to 175C and line a baking tin with greaseproof paper. You can simply grease the tin with butter or coconut oil if you don't have any greaseproof paper lying around.


In a large bowl mix together the dry ingredients. In another bowl, separate the eggs then whisk the whites until stiff peaks are formed. Next, whisk the egg yolks until they are light and fluffy. If you are using sweetener then now is the time to add it, if its powdered then whisk it into you to your egg whites and if its liquid add it to your yolks. ⠀

Mix your egg yolks into your dry ingredients then slowly fold in the whites. The constancy will seem a little lumpy but thats fine!

Bake for 18-20mins at 175C. Keep an eye on the cake as it will dry out quickly if its over-baked, you'll know its ready when the top turns golden brown and a knife comes out clean. 

For the frosting, work the butter until smooth then add in the cream cheese and combine. Add the vanilla and lemon juice and mix well. ⠀

Once cooled you can ice the cake….and then eat it all because there’s nothing better to do right now!⠀

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