Coconut Lemon Slice (Gluten-Free, Low-Carb)

🧂 Ingredients

• 4 eggs

  large
• ½ cup coconut yoghurt

  120 g, you can use unsweetened or vanilla
• 1/3 cup coconut oil

  softened
• 2 teaspoons vanilla essence

  or extract
• 1/4 tsp salt
• 1/3 cup sugar-free sweetener

  40 g (e.g. Whole Earth, Natvia, or this brand [https://www.amazon.com.au/Lakanto-Baking-Classic-Monkfruit-Sweetener/dp/B08LNY38QF/)])
• 1/2 cup coconut flour
• 1/2 cup desiccated coconut
• 1 cup almond meal
• 2 teaspoons baking powder
• 1/3 cup sugar-free sweetener

  ideally powdered version like this [https://www.amazon.com.au/Lakanto-Powder-Monkfruit-Sweetener-Classic/dp/B08LNYJ9GR/?&_encoding=UTF8&tag=cravecollec06-22&linkCode=ur2&linkId=7e10305f00786dc14e734043c54b347b&camp=247&creative=1211] or this brand [https://www.woolworths.com.au/shop/productdetails/141504?googleshop=true&store_code=woolworths_supermarkets_1649&utm_source=google&utm_medium=cpc&utm_campaign=WW-0001&utm_content=11093013064&utm_term=local&cmpid=smsm:ds:GOOGLE:Woolies_8458_BAU_Shopping_LIA_F%26B%20Everything%20Else_WW-0001:PRODUCT_GROUP&gclid=Cj0KCQjwnNyUBhCZARIsAI9AYlGsgfUMn7gck6xwUhGL2zWlJVIOTAK6bAxxU52zudQrH8oYROPNPuMaAkbNEALw_wcB&gclsrc=aw.ds]
• 1/4 cup almond meal
• 3 large eggs

  + 1 egg yolk
• ½ cup lemon juice
• Zest of 1 lemon

  about 1 tbsp
• 1 tablespoon coconut oil

  melted/softened

Instructions

• 1 Preheat the oven to 175 C / 350 F. Line a 9 x 6 inch or a more square baking pan
  with parchment paper, hanging over the sides.
• 2 Beat the eggs until frothy. Add the coconut yoghurt, softened coconut oil,
  vanilla and salt and blend with a food processor or electric mixer until
  combined.
• 3 Add the natural sweetener and blend briefly.
• 4 Finally, add coconut flour, desiccated coconut, almond meal and baking powder.
  Mix until you have a smooth batter – it should be thick but pourable.
• 5 Pour in the batter and flatten the top. Bake on the middle oven shelf for 25
  minutes.
• 6 In the meantime, prepare the curd filling. In a medium bowl, stir together
  almond flour and powdered sweetener. Whisk in the eggs, lemon juice, lemon zest
  and coconut oil until smooth. Set aside.
• 7 Remove the cake slice from the oven, and immediately pour the curd filling over
  the top. Flatten with a spatula.
• 8 Return to the oven for another 15-20 minutes, until the filling is set, but
  still soft.
• 9 Cool completely on the counter without cutting. Sprinkle the lemon curd with
  desiccated coconut. Cover and refrigerate for at least 2 hours before slicing.

Nutrition Info