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Healthy Lemon Slice

Healthy Lemon Slice (Gluten-free)


For the Crust:

1 cup cassava flour

¼ cup almond flour

¼ cup erythritol

½ tablespoon lemon zest

3 tablespoons butter or coconut oil, softened


For the Filling:

½ cup erythritol

1 tablespoon butter, softened

1 cup almond milk (or choice of plant-based milk)

½ cup lemon juice, freshly squeezed

1 tablespoon grass-fed gelatin (optional)

1 tablespoon lemon zest, finely zested

5 large free range eggs, beaten


For the Topping:

Shredded coconut


  1. For the Crust: Heat oven to 180°C and prepare a 9×9 inch pan, grease with butter or coconut oil. In a large mixing bowl combine the almond flour, coconut flour, sweetener, and lemon zest then stir until all ingredients are combined.
  2. Cut the softened butter or oil into the flour mix with a fork. Or use your hand and crumble the mixture.
  3. Press the dough into the prepared baking dish and bake for 15 minutes or until crust is golden. Set aside while you prepare the filling.
  4. For the Filling: Bring a saucepan to medium heat and add butter, erythritol, lemon zest, gelatin if using and milk. Stir until the butter and sugar have been completely dissolved.
  5. Pour in lemon juice. Be sure to use a strainer if you are using freshly squeezed juice!
  6. Slowly whisk in the eggs and stir continuously over medium-low heat until the mixture begins to thicken. This should talk about 5 to 10 minutes.
  7. Transfer the lemon filling into your crust and return to the oven for 15 minutes. Prepare the topping.
  8. For the Topping: Sprinkle shredded coconut on your lemon squares and refrigerate until set.
  9. Serve chilled

Healthy Lemon Slice

Healthy Lemon Slice

Healthy Lemon Slice

Healthy Lemon Slice

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