¼ cup honey
½ cup virgin coconut oil
⅓ cup fresh lemon juice
1 tsp vanilla
3 eggs at room temperature
2 tsp grated fresh lemon zest
½ cup coconut flour
¼ tsp salt
1 tsp stevia
1 tsp baking powder
¼-1/2 cup coconut milk
½ cup unsweetened coconut flakes, lightly toasted
Serves: 12-16
Prep time 10 mins
Cook time 40 mins
Total time 50 mins
How to Make It
Preheat the oven to 350 degrees.
Over very low heat, heat honey and coconut oil just until oil is melted.
Stir in the lemon juice and vanilla, and then whisk in the eggs and lemon zest.
In a small bowl, stir together the coconut flour, sea salt, stevia, and baking powder until well combined.
Stir this into the coconut oil mixture. After a couple of minutes this is going to get very thick, as the coconut flour absorbs the moisture. At this point, stir in enough of the coconut milk to have the consistency of thick pancake batter (start with a ¼ cup and see if you need to add more).
Grease an 8 by 8 inch baking pan or 6 by 10 or lay down a piece of parchment paper and spoon in the batter.
Top with the toasted coconut, and bake for 35-45 minutes, or until the center feels "set" when you lightly press down with your finger.
Remove and cool completely before cutting
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