Low carb lupin lemon & rosemary cake
Description
My delicious low carb lupin lemon cake with chia and rosemary and is wheat free. The rosemary is surprisingly complementary with the lemon. Perfect for breakfast with a coffee. It is nutritious, high in fibre and protein. Who said cake can't be healthy!
Ingredients
- 3 Eggs
- 3/4 cups Natvia
- 2 tablespoons Lemon Zest
- 1/4 cup Lemon Juice
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Greek Yoghurt
- 2 teaspoons Dried Rosemary (or 1 tablespoon fresh rosemary)
- 1 cup Lupin Flour
- 1/2 cup Oat Bran (or almond meal)
- 1/2 cup Chia Seeds
- 2 teaspoons Baking Powder
Method
- Preheat oven to 180 C (350 F) & combine first seven ingredients.
- Fold in remaining dry ingredients.
- Pour batter into a cake tin sprayed with oil or lined with baking paper & place thinly sliced lemons on surface.
- Bake for 40min or until skewer inserted in middle comes out clean.
This cake is quite moist like a flourless cake!