COCONUT LEMON CAKE

Preparation Time: 10 minutes | Cooking Time: 45 minutes |
Servings: 8
INGREDIENTS:
¼ cup coconut flour
1 tsp. lemon zest
2 large eggs
1 tsp. vanilla extract
1 cup coconut milk, canned
¾ tsp. baking powder
¼ cup Erythritol
4 oz. unsweetened shredded coconut
2 tbsp. unsalted butter, melted
½ tsp. lemon extract
INSTRUCTIONS:
1. Preheat oven to 350˚F, and prepare a 9-inch pie dish by
spraying it with cooking spray.
2. Take a large mixing bowl and add the coconut flour, lemon
zest, eggs, vanilla extract, coconut milk, and baking powder.
Mix well.
3. Add the lemon extract, butter, and Erythritol to the mixture,
and mix well again until combined. Then fold the unsweetened
shredded coconut into the mixture.
4. Transfer the prepared mixture to the pie dish.
5. Place in the preheated oven and bake for 45 minutes or until
you see that the top is golden brown and the edges are
entirely brown.
6. Remove from the oven and allow cooling.
7. Cut into triangular pieces and enjoy the fantastic coconut
lemon custard pie.
NUTRITIONAL INFO (PER SERVING):
Net Carbs 10.4g, Calories 197, Total Fat 17.6g, Saturated Fat
14.1g, Cholesterol 54mg, Sodium 27mg, Total Carbohydrate
14.4g, Dietary Fiber 3.7g, Total Sugars 9.4g, Protein 3.6g,
Calcium 33mg, Iron 1mg, Potassium 146mg

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