Lemon Filling

  • half cup Truvia Baking Blend or Swerve for no sugar
  • 4 massive eggs
  • 2/three cups clean lemon juice (approximately 4 huge lemons)
  • 2 tablespoons lemon zest
  • 4 tablespoons almond flour


  • 3/four cup coconut oil
  • 1/4 teaspoon kosher salt
  • 1 egg yolk
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/four cup powdered sugar (Swerve for no sugar)


  1. Preheat oven to 350 levels. Line a eight” x eight” baking dish with parchment paper and set apart.
  2. For the crust melt the coconut oil in the microwave till it liquifies. Add powdered sugar, egg yolk and stir until combined. In a small separate bowl whisk collectively the almond and coconut flours with the salt. Add to liquid and mix forming a dough. Press onto the lowest of the organized pan and bake for 20 mins or until gently brown. Cool on a baking rack.
  3. For the lemon filling in a medium bowl beat the eggs and Truvia with an electric powered hand mixer till smooth. Add the lemon juice and zest. Fold inside the almond flour.
  4. Pour over crust and bake for approximately 20 mins or till filling has set. Cool on a baking rack and refrigerate for about an hour before cutting.
  5. Garnish with powdered sugar and fruit of your desire.
  6. With the aid of Sandra Shaffer
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  •  Please calculate the the macronutrients withe the info from the logo of substances you operate for this recipe.  I used VeryWell Recipe analyzer for this recipe.  
  • Butter can be used in location of the coconut oil for the crust.