Sugar Free Lemon Coconut Pound Cake


1 1/2 cups coconut flour (1cup = 200ml)
1/2 cup Swerve sweetener
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1/2 cup ghi, room temperature
150ml coconut cream (or almond milk)
3 teaspoons lemon zest
1 teaspoon vanilla extract (optional)
1 teaspoon coconut liquid stevia or lemon liquid stevia or just liquid stevia
optional topping: unsweetened coconut flakes or almond flakes

Preheat oven to 180 degrees C or 350 degrees F.
Generously grease a 23 by 13cm or 9 by 5 inch loaf pan.
Whisk the first 4 ingredients together. Set aside.
In a stand mixer beat the eggs then add the remaining wet ingredients to the mixer.
Once well blended pour half the dry ingredients into the wet and blend until combined.
Pour the remaining dry ingredients and blend until just combined.
Pour batter into loaf pan.
Sprinkle with optional coconut flakes if desired.
Bake 1 hour or until a skewer in center comes out clean.
Allow to cool 1 hour then take a knife and run it along the edges to loosen.
Carefully invert onto a serving plate or cutting board.
Allow to completely cool before slicing.
Best if kept refrigerated.

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