These gluten-free treats are perfect for a summer treat and light enough to have more than 1… or 2!
1 1/2 c Almond Flour
1/4 c Coconut Flour
1/4 Maple Syrup
1/3 c Coconut Oil
1-2 tsp Vanilla Extract
1/4 tsp salt
3 Whole Eggs
1 Egg Yolk
3/4 c Fresh Squeezed Lemon Juice
1/2 c Maple Syrup
1tsp Lemon Zest
1tbsp Coconut Flour
- Preheat oven to 350F.
- Combine all crust ingredients and spread into a 8×8 pan that is lined with parchment paper. Bake for 15 minutes.
- Combine all filling ingredients, adding the coconut flour last.
- After the crust is done, pour the filling over it and bake for 20-25 minutes at 325F.
- Once cooled, sprinkle with shredded coconut. Enjoy!