Ingredients

The following ingredients have 10 Servings
  • 2 cups blanched almond flour
  • 1 tablespoon arrowroot powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine Himalayan salt
  • 2 eggs (room temperature)
  • 2 1/2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons raw honey
  • 1/4 cup coconut oil (melted)
  • 1/3 cup full-fat coconut milk
  • 2 tablespoons coconut butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons full-fat coconut milk
  • 2 1/2 teaspoons coconut butter
  • 1/2 tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons arrowroot powder
  • 1 teaspoon raw honey

Instruction

  • In a large bowl, mix together the almond flour, arrowroot powder, baking soda and salt.
  • In a separate bowl, whisk together the eggs, lemon juice, lemon zest, honey, coconut oil, coconut milk, coconut butter and vanilla extract.
  • Add dry ingredients into the wet and gently mix with a spoon or spatula to form a batter. Do not over mix.
  • Spread batter across the bottom of an 8x8-inch baking pan lined with parchment paper. Make sure paper covers all four sides of the pan.
  • Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 20-25 minutes. Set pan on a wire rack to cool.