Paleo & Keto Friendly
COCONUT &
LEMON SLICE
by Irena Macri for irenamacri.com
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.
Swap the sweetener for coconut sugar if you aren’t counting calories!
INGREDIENTS
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
METHOD
- Preheat the oven to 175 C. 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.
