Servings: 1 · Prep Time: 5 mins · Cooking Time: 15 mins
Total Time: 20 mins


Our take on the classic lemon drizzle cake is low in CARBS, contains no refined sugar or grains and is 100% Primalfriendly. On top of that, it's refreshingly sweet, moist and fluffy. If you're also familiar with the texture that coconut flour creates, then you'll know that it can create a super fluffy texture and can often look undercooked at times. Don't fret though; it is cooked - just incredibly light and fluffy.


Single serve cake

  • Almond flour (1 tbsp)
  • Coconut flour (1 1/2 tbsp)
  • Raw honey (3 tbsp)
  • Lemon peel (1 tbsp)
  • Egg (1 large)
  • Baking powder (1/2 tsp)
  • Lemon juice (1 tbsp)


  • Whey protein (2 tbsp)
  • Lemon juice (1 tsp)
  • Vanilla pod
  • Water (Enough to make into a paste)


Begin by preheating your oven to gas mark 4 (180 degrees Celsius).

In a bowl mix together your flours, lemon peel and baking powder until combined. In
another bowl, whisk together your egg, lemon juice and raw honey.

Add the dry ingredients to the wet and stir until everything has mixed together.

Pour your mixture into a small ramekin dish and pop in the middle of the oven to bake for
15 minutes.

Remove from the oven when you can insert a knife into the middle and it comes out

To make the lemon drizzle simply add enough water to the whey protein powder, vanilla
and lemon juice until you reach a drizzle consistency. You may need to stir a lot for this.
Once your cake is cool, pour on the lemon drizzle, add a little lemon peel and tuck in!