Description
This is a healthy, dairy-free, gluten-free coconut lemon slice featuring a nutty base and tangy curd layer on top. It’s perfectly sweet, tart and coconutty, great as a little treat or dessert to share around. Paleo-friendly, low-carb, low-sugar, grain-free.
Ingredients
Scale
For the cake layer
- 4 eggs, large
- ½ cup (120g) coconut yoghurt (can use unsweetened or vanilla)
- 1/3 cup coconut oil, softened
- 2 teaspoons vanilla essence/extract
- 1/4 tsp salt
- 1/3 cup (40 g) sugar-free sweetener (e.g Whole Earth, Natvia or this brand)
- 1/2 cup coconut flour
- 1/2 cup desiccated coconut
- 1 cup almond meal
- 2 teaspoons baking powder
For the lemon curd layer
- 1/3 cup sugar-free sweetener, ideally powdered version like this or this brand
- 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
- Preheat the oven to 175 C / 350 F. Line a 9×6 inch or a more square baking pan with parchment paper, hanging over the sides.
- 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.
- Add the natural sweetener and blend briefly.
- Finally, add coconut flour, desiccated coconut, almond meal and baking powder. Mix until you have a smooth batter, it should be thick but pourable.
- Pour in the batter and flatten the top. Bake on the middle oven shelf for 25 minutes.
- 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.
- Remove the cake slice from the oven, and immediately pour the curd filling over the top. Flatten with a spatula.
- Return to the oven for another 15-20 minutes, until the filling is set, but still soft.
- Cool completely on the counter without cutting. Sprinkle the lemon curd with desiccated coconut. Cover and refrigerate for at least 2 hours before slicing.
Notes
How long does lemon slice last in the fridge?
Lemon slice makes the perfect make-ahead dessert! The slices can be stored in the fridge for up to a week in an airtight container, or frozen for up to 3 months. To thaw, place them in the fridge overnight and dust with extra coconut before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 347
- Sugar: 2.8 g
- Sodium: 135.5 mg
- Fat: 28.6 g
- Carbohydrates: 11.5 g
- Fiber: 4.5 g
- Protein: 10.4 g
- Cholesterol: 162.6 mg
Keywords: Lemon Recipes, Low-Carb Recipes, Coconut Recipes, Almond Meal, Low-Carb Baking, Low-Sugar Desserts, Desserts, Treats, Gluten-Free Desserts