Lemon Cake



  • 1 Cup Almond Flour
  • 1/4 Cup Almond Butter
  • 1 Tbsp Honey
  • 1 tbsp butter, Softened
  • 1 tsp Vanilla
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Sea salt


  • 3 Eggs
  • 1/2 Cup Honey
  • 1/4 Cup Lemon Juice
  • 2 1/2 Tbsp Coconut flour
  • 1 Tbsp Lemon Zest, finely grated
  • Pinch of Salt


  • Pre heat oven to 180′
  • Coat a 9×9 Baking dish with coconut oil or butter
  • Combine all crust ingredients into a food processor until a ” crumble” forms
  • Press crust evenly into the bottom of the dish.
  • Using a fork prick a few holes into the crust
  • Bake to 10 minutes

While the crust is baking, combine all filling ingredients in a food processor until well incorporated.

When done, remove crust from the oven and pour filling evenly over the top. Return to the oven and make for 15-20 minutes until filling is set, but still has a jiggle.

Cool and refrigerate to set the filling further.




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