Imported from Instagram

Fit Coconut and Lemon Cake

Name: Fit Coconut and Lemon Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 Eggs; 400 g Light ricotta; 20 ml Lemon juice; 1 Lemon zest (Use only the yellow part of the zest.); 30 g Sweetener (The author used a blend of stevia and erythritol.); 50 g Desiccated coconut; 20 g Cornstarch

Recipe by Marco De Notaris @marcucino__ · Instagram

Imported by Federico Piraccini on SeeMeCook

A fresh and creamy cake made with light ricotta, desiccated coconut, and lemon. It is simple to prepare and ideal for a light snack, divided into 8 portions.

8 servings45 minItalian

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Ingredients

2 Eggs
400 g Light ricotta
20 ml Lemon juice
1 Lemon zest (Use only the yellow part of the zest.)
30 g Sweetener (The author used a blend of stevia and erythritol.)
50 g Desiccated coconut
20 g Cornstarch

Steps

1
Preheat the conventional oven to 160 °C.
2
Place all the ingredients in a bowl: eggs, light ricotta, lemon juice and zest, sweetener, desiccated coconut, and cornstarch.
3
Mix well until smooth.
4
Pour the mixture into a cake pan.
5
Bake in the conventional oven at 160 °C for 30-35 minutes, until the surface is nicely golden.
6
Allow the cake to cool completely.
7
Cut the cake into 8 pieces and serve.

Notes

The author's comment indicates that 1 piece contains 110 kcal, 5 g of carbohydrates, 6 g of protein, and 8 g of fat. The diameter or size of the cake pan is not specified in the source.