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

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices
Calories 350
A delicious gluten-free, low-carb lemon coconut slice with a creamy curd topping, perfect for a refreshing treat.

Ingredients

Eggs

  • 4 large eggs
  • ½ cup coconut yoghurt (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
  • 1/2 cup coconut flour
  • 1/2 cup desiccated coconut
  • 1 cup almond meal
  • 2 teaspoons baking powder
  • 3 large eggs (+ 1 egg yolk)
  • ½ cup lemon juice
  • 1 tbsp lemon zest (about 1 tbsp)
  • 1 tablespoon coconut oil (melted/softened)

Instructions 

  • Preheat oven to 175°C / 350°F. Line a 9x6 inch pan with parchment.
  • Beat eggs until frothy. Add coconut yoghurt, coconut oil, vanilla, salt; blend until combined.
  • Add sweetener and blend briefly. Mix in coconut flour, desiccated coconut, almond meal, baking powder until smooth and thick.
  • Pour batter into pan, bake 25 minutes. Prepare lemon curd: mix almond flour, sweetener, eggs, lemon juice, zest, and coconut oil until smooth.
  • Pour lemon curd over baked base, return to oven for 15-20 minutes until set. Cool, then refrigerate for 2 hours before slicing. Garnish with desiccated coconut.

Notes

Ensure the lemon curd is fully set before slicing for clean cuts.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: Fusion
Keyword: Coconut, Gluten-Free, lemon