Ingredients and Weight: - 1 cup almond flour - 1/4 cup coconut flour - 1/4 teaspoon baking soda - 1 tablespoon coconut oil, melted - 2 tablespoons honey - 1 egg
Filling: - 1 cup lemon juice - 1/4 cup coconut sugar - 3 egg yolks - 2 tablespoons arrowroot starch - 1/4 cup coconut milk - 1 teaspoon lemon zest
Topping: - 1 cup whipped coconut cream
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Difficulty Level: 2
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). 2. Combine almond flour, coconut flour, baking soda, coconut oil, honey, and egg in a bowl. Press into a 9-inch pie dish. 3. Bake for 10-12 minutes, or until golden brown. 4. In a separate bowl, whisk together lemon juice, coconut sugar, egg yolks, arrowroot starch, coconut milk, and lemon zest. 5. Pour filling into the baked crust and bake for 20-25 minutes, or until set. 6. Let cool completely, then top with whipped coconut cream.
Nutritional Information: - Calories: 450 per serving - Fat: 30g - Carbohydrates: 35g - Protein: 10g
Dish Characteristics: - Creamy and tart - Paleo-friendly - Gluten-free and grain-free - Low in sugar and carbohydrates
User Comments: - "This pie is so delicious and guilt-free!" - "The perfect treat for those following a paleo diet." - "The lemon and coconut flavors pair perfectly." - "I will definitely be making this again!"
Special Precautions and Tips: - Use fresh lemon juice for the best flavor. - If you don't have arrowroot starch, you can use cornstarch instead. - Let the pie cool completely before topping with whipped coconut cream to prevent it from melting.