Lemon & Chia Seed Cake With Coconout Flour
Zesty, moist, and guilt-free! This Lemon Coconut Flour Cake with Ground Chia Seeds is low-carb, gluten-free, and bursting with fresh lemon flavor. Packed with fiber, healthy fats, and protein, it’s the perfect feel-good treat for anyone looking to indulge without spiking blood sugar.
Ingredients
- ½ cup coconut flour sifted
- 3 large eggs room temperature
- 2 tbsp ground chia seeds mixed with 6 tbsp water
- ⅓ cup coconut oil melted (or avocado oil)
- ⅓ cup erythritol or monk fruit sweetener adjust to taste
- ½ cup unsweetened almond milk or other plant-based milk
- 2½ tbsp fresh lemon juice
- Zest of 1 lemon
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch round or loaf pan.
- In a small bowl, mix 2 tbsp ground chia seeds with 6 tbsp water, let sit for 5-10 minutes to form a gel.
- In a mixing bowl, whisk together the eggs, coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract.
- Add the chia gel to the wet ingredients and combine well.
- Sift in the coconut flour, baking powder, sweetener, and salt.
- Mix until smooth and thick (coconut flour absorbs liquid quickly).
- Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool completely before serving.