Preparation Time: 10 minutes | Cooking Time: 25 minutes |
Chilling Time: overnight | Servings: 4
Ingredients for the Crust:
3 tbsp. unsalted melted butter
¾ cup almond meal
½ tsp. dried lavender flowers
1 tbsp. sugar-free vanilla bean sweetener syrup
Ingredients for the Filling:
½ cup freshly squeezed lemon juice
4 large egg yolks
zest of 3 lemons
½ cup unsalted butter, melted
½ cup sugar-free vanilla syrup
1. Preheat oven to 375ºF. Lightly spritz the dishes with some
ghee or butter.
2. Prepare the Crust: If you are using the flowers, grind them into
fine dust with a mortar and pestle. Combine with the 3
tablespoons of melted butter and almond flour. Press into the
bottom of the two dishes.
3. Bake until the tops start browning (10 minutes). Transfer to the
counter to cool.
4. Make the Filling: Use a food processor or blender to mix the
lemon juice, sweetener, egg yolks, lemon zest, and rest of the
butter. Scoop into a saucepan (medium-low), and simmer
about 15 minutes or until it’s pudding-like.
5. When ready, pour the filling over the two crusts. Secure a
layer of plastic wrap over each one and refrigerate overnight.
Net Carbs 3.4g, Calories 418, Total Fat 42.3g, Saturated Fat
20.5g, Cholesterol 295mg, Sodium 77 mg, Total Carbohydrate
6g, Dietary Fiber 2.6g, Total Sugars 1.8 g, Protein 7.2g, Calcium
77mg, Iron 1 mg, Potassium 203mg

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