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

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

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8-10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten-Free
  • Diet: Gluten Free


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.



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


  • 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.


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.


  • 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

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