Keto lime and coconut slice
Keto lime and coconut slice
Steps
- 1
Pre- Heat the oven to 180°.
Crust - mix all ingredients together. Spread the mixture into the baking pan and press firmly. Bake for 10 min.
- 2
Leave the base to cool completely. Whisk all the eggs with a pinch of salt really well, set aside.
- 3
Add a sauce pot on a medium heat. Add the lime juice, coconut milk, sweetner, butter and lime zest for the lime filling to the pot, mixing well.
- 4
Cook for about 5 min stiring contonsistently, do not boil!
- 5
Slowly add from the egg mixture, little bit by little bit while mixing to ensure no lumps are created. Continue until al eggs are incorporated - about 10 minutes.
- 6
Add the coconut flakes and the lime zest to a pan and roast slowly until nice and golden.
- 7
Add the lime mixture over the almond crust and bake for another 15 min on 180°C fan.
- 8
Remove from oven leave it to cool until it reaches room temperature.
- 9
In a mixing bowl add the heavy cream and the powder erythritol and mix well until it turns into a whipped cream.
- 10
Add the whipped cream on top of the lime layer and top with coconut flakes.
- 11
Leave it in the fridge for at least 4h or even better over night!
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