Flourless coconut lemon mini cakes that are soft, zesty, and keto-friendly.

Scale

1 cup shredded coconut

2 eggs

1/4 cup lemon juice

2 tablespoons erythritol

1 teaspoon lemon zest

1/2 teaspoon baking powder

pinch salt

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F.

2. Whisk eggs, lemon juice, zest, and sweetener.

3. Add coconut, baking powder, and salt.

4. Mix well.

5. Fill molds.

6. Bake 12–15 minutes.

7. Cool before serving.

Use fresh lemon juice.

Do not overbake.

Let cool before removing.

Store refrigerated.