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.
Ingredients
For the cake layer
- 4 eggs large
- ½ cup coconut yoghurt 120 g, you can use 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 40 g (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
Instructions
- Preheat the oven to 175 C / 350 F. Line a 9 x 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.
Notes
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.Nutrition
Calories: 371kcal | Carbohydrates: 14g | Protein: 11g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 152mg | Sodium: 255mg | Potassium: 102mg | Fiber: 6g | Sugar: 3g | Vitamin A: 221IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 2mg
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