Makes 4 large or 8 small custard cups
- 1-1/2 cup almond flour
- 2 tablespoons coconut flour
- 6 eggs
- 2 tablespoons butter, ghee, or coconut oil
- 1 lemon, juiced
- 2 teaspoons poppy seeds (optional)
- ½ teaspoon sea salt
- 2 tablespoons honey or 2 tablespoons date paste dates (or 2 packets stevia)
- 2 tablespoons coconut milk, or as needed to thin
- Butter, ghee, or coconut oil for pan
1. Use a food processor, blender, stand mixer, or whisk to blend the coconut flour into the eggs.
2. Add remaining ingredients and process until well blended. Allow mixture to sit as the pan heats.
3. Heat a skillet or griddle to medium heat, melt ¼ to ½ teaspoon fat to grease pan per batch.
4. Spoon heaping tablespoons of batter onto hot griddle.
5. Cook on one side for 3-4 minutes or until golden brown, then flip and cook on the next side for 2-3 minutes or again until golden brown.
- 3/4 cup honey-sweetened lemon curd
- 1 cup coconut milk
- 1 Tbs. grassfed gelatin if using homemade or light coconut milk OR 1 1/2 tsp. if using full-fat canned
- Raw honey, to taste
- Pinch of salt
- First, make the honey-sweetened lemon curd (I’ve linked a good recipe above). Chill until thickened and cold.
- In a small saucepan, whisk together the coconut milk and gelatin. Let sit for 10 minutes. Then turn the heat on medium and whisk until the gelatin dissolves. Pour into a bowl and refrigerate until set, about 4 hours.
- In a food processor, blend together the set coconut milk and the lemon curd until smooth. Add honey to taste and a small pinch of salt.