Lemon Cream Danish
Ingredients
The cake
-
2
cups
almond flour
-
¼
cup
coconut flour
-
¼
tsp
baking soda
-
¼
tsp
salt
-
1
large
egg
-
¼
cup
applesauce (no added sugar)
-
⅛
tsp
liquid vanilla stevia
-
¼
cup
melted coconut oil
The lemon cream
-
¾
cup
coconut cream
-
2
tbsp
honey
-
¼
cup
lemon juice
-
2
large
eggs
-
¼
cup
melted coconut oil
Instructions
- Preheat the oven to 350°F.
- Mix the dry ingredients for the cake together.
- Add the wet ingredients for the cake to the dry ingredients, mixing well.
- Blend the mixture with an electric mixer.
- Press the cake batter into a greased 8 x 8 inch dish.
- Par-bake the cake for 12 minutes.
- While the cake is baking, puree all the lemon cream ingredients together.
- After par-baking, add the lemon cream on top of the cake and return to the oven for another 12 minutes.
- Allow the dish to cool, then refrigerate before serving.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
200mg
Cholesterol
70mg
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