PREP TIME: 25 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 10 minutes
CUISINE: American
SERVINGS: 10 slices
CALORIES: 290 kcal



  • ½ cup coconut flour
  • 5 medium eggs, separated
  • ½ cup erythritol
  • ½ cup butter, unsalted, softened at room temperature
  • ⅓ cup lemon juice
  • 2 tablespoons lemon zest, grated
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract

Cream Cheese Layer

  • 8 oz cream cheese, softened at room temperature
  • ¼ cup erythritol
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 1 lemon – juice & zest

Crumble Topping

  • ⅓ cup coconut flour
  • ⅓ cup erythritol
  • ¼ cup butter, unsalted, cold, cut into small pieces


Cake Layer

  1. Preheat the oven to 180C/375F degrees.
  2. Grease and line an 8-inch springform cake tin with parchment paper.
  3. In a bowl, mix the erythritol and butter together until soft and blended.
  4. Add the egg yolks, lemon juice, lemon zest, and vanilla extract; stir thoroughly.
  5. Add the coconut flour, salt, baking powder and beat until combined.
  6. In another bowl, whisk the egg whites until stiff.
  7. Gently fold the egg whites into the cake mixture. If the mixture seems dry, add a couple of tablespoons of water.
  8. Spoon the mixture into the baking tin and smooth evenly.

Cream Cheese Layer

  1. In a bowl, add the softened cream cheese and beat with the erythritol.
  2. Add the egg, vanilla extract, lemon juice, zest, and beat until smooth.
  3. Spoon this mixture over the cake mixture into the cake tin and smooth evenly.

Crumble Topping

  1. For the topping, place the coconut flour and erythritol in a bowl and mix until combined.
  2. Add the butter and mix with your hands gently so that the mixture looks like breadcrumbs.
  3. Scatter the topping over the cream cheese layer.
  4. Bake for 40-45 minutes until firm and the top is cooked.
  5. Remove from the oven, allow to cool, then place in the fridge to firm.

NUTRITION: Serving: 1 slice
Calories: 290kcal
Carbohydrates: 9g
Protein: 7g
Fat: 26g
Fiber: 4g