Serves 8, 6g carbs per serve
|1 cup||almond milk||2g|
|1/4 cup||fresh lemon juice||6g|
|2 tspn||grated lemon rind||1g|
|1/4 cup||fresh passionfruit pulp ( don’t use canned as had a lot of sugar in it)||10g|
|60g (2oz)||butter, softened||0g|
|1/2 cup||keto baking mix (See Separate panel below)||9g|
|1 tspn||baking powder||2g|
|1/2 tspn||xanthum gum||2g|
|1 cup||desiccated coconut||12g|
|equivalent natural sugar substitute to 1 cup sugar||0g|
Grease a 22cm pie plate & preheat oven to 180C
Blend all ingredients together & mix well for 1 minute with electric mixer Pour into pie plate.
Bake in oven for 1 hour until set in middle & lightly browned . May need to turn halfway during cooking time.
Serve with dollop of double cream
|4 cups||almond flour||40g|
|1 cup||ground golden flaxseeds||48g|
|1/4 cup||coconut flour||6g|
|2 tspn||baking soda||0g|
|1 tspn||ground psyllium husks||5g|
Mix all ingredients together in a bowl until well combined (I use a hand-whisk to do this)
Store in a sealed container in the fridge
Originally posted 2018-06-25 16:46:49.