Serves 8, 6g carbs per serve
| Amount | Ingredient | Carbs |
| 4 | eggs | 4g |
| 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 | |
| Total Carbs | 48g |
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
| Amount | Ingredient | Carbs |
| 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 |
| Total Carbs | 99g |
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.