Lemon Slice with Lemon Cheesecake Topping        Recipe PDF

My partner loves lemon drizzle cake so this is a definite for my High Tea Menu. On the one pictured for the frosting I used 1/2 cream cheese and 1/2 ricotta cheese as I had some left over from something else.

Servings: 8/12/16 depending on the size you want

Ingredients

Cake

56g/1/2 Cup Coconut Flour

113g/1/2 Cup Unsalted Butter, melted

56g/1/2 Cup Low Carb Sweetener of choice, I use erythritol

5 Eggs

1/2 teaspoon Baking powder

1/4 teaspoon Salt

1 teaspoon Vanilla Extract

2 Lemons Juice & Rind

Toppng

168g/6 oz Cream cheese softened at room temperature (add more if you think it needs it)

84g/3 oz Butter softened, unsalted

1 Lemon Juice & Rind

28g/1/4 cup Low Carb Sweetener of choice (erythritol)

Instructions

Preheat the oven to 200C/400F degrees.
In a food processor blend together the butter, eggs, sweetener, lemon juice, lemon rind and vanilla.
Add the coconut flour, baking powder, salt and blend until smooth.
Pour into a lined 20cm/8inch square baking tin.
Bake for 20 minutes and allow to cool.
Blend the topping ingredients until smooth. I use a food processor
Spread the topping generously over the cake.

Cut into 8 slices or smaller squares, I cut the cake into 12 squares but you can cut it into 16 small squares

NUTRITION

Makes 8/12/16 pieces

Nutritional Info per slice

Total Carbs 8g/5.4g/4g

Fibre 4g/2.7g/2g

Net Carbs 4g/2.7g/2g