1/4 cup Powdered Sweetener
1 cup Almond Flour
1/4 cup Coconut Flour
1/4 cup Erythritol
1 tbsp Lemon Zest
3 tbsp Butter melted
1/2 cup toasted coconut
3/4 cup Erythritol
1 tbsp Butter
1 cup Lemon Juice Fresh if possible
1 tsp cardamom ground
1/2 cup Almond Milk unsweetened
1 tbsp Lemon Zest
pinch salt
5 Eggs
1 tsp vanilla
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Heat oven to 350F and prepare a 9×9 inch pan with oil or cooking spray. I line the bottom of the pan with parchment.
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In a large mixing bowl combine the almond flour, coconut flour, sweetener, and lemon zest and stir until all ingredients are uniform.
2
Press the dough into the prepared pan and bake for 15 minutes or until crust is golden. Set aside while you prepare the filling.
3
Bring a saucepan to low heat before adding butter, salt, erythritol, cardamom and almond milk. Stir until the butter and sweetener have been completely dissolved. DO NOT BOIL.
4
Whisk eggs in a separate bowl. Slowly add to saucepan to temper while stirring continuously over low heat until the mixture begins to thicken.
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Transfer the lemon filling into your crust and return to the oven for 15 minutes. It will still be soft when it comes out and will continue to firm up as it cools.
8
Chill for one hour or until set before cutting & serving. Add powdered sweetener or other topping before serving if using.
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