HEALTHY LEMON COCONUT TART
Happy Friday!
The weekend is here and with it a new healthy dessert cake recipe! Today I’m sharing a deliciously Lemon Coconut Tart made with a healthy crust as well!
This delicious and healthy tart is gluten free, refined sugar free, dairy free and VEGAN!
As you can see in the picture below, the crust is made from scratch and it’s gluten free, refined sugar free, dairy free and vegan! This is a healthy crust recipe you can use in any cake! You can even do cookies with it actually!
DIABETIC DIET TIP
This healthy lemon and coconut tart is a great idea for a healthy dessert! The crust is sweetened with coconut sugar and the filling with erythritol. You can also use coconut sugar on the filling but the color will get darker.
As I always recommend, be sure to check your blood glucose levels before eating any sweets. You should be around 80-120 mg/dL in order to not experience any sugar spikes in this case.
The carbohydrate content on this cake together with the rest of the macronutrients is the following (with our the Healthy Avocado Chocolate Mousse)
If you divide the cake in 4 portions, each portion would be:
6.5gr of protein · 16gr of carbohydrates · 15gr of sugar · 4.5gr of fiber · 29gr of fats
INGREDIENTS
Crust:
3/4 cup or 75gr of almond flour
1/4 cup or 30gr of coconut flour
1/3 cup or 50gr of coconut sugar
1/3 cup or 55gr of grass-fed butter or coconut oil (melted)
Coconut Lemon Filling:
1 cup or 250ml of canned coconut milk (only the thick part)
3 tablespoons of lemon juice
1 tablespoon of vanilla extract
30gr powdered erythritol
Topping:
STEPS
In a bowl, mix all the crust ingredients together and evenly press dough in bottom of a 6inch/16cm tart mold.
Bake at 350F/175C for 10 minutes.
Remove from oven and let it cool.
In a bowl, mix the canned coconut milk (only the thick part) with the lemon juice, vanilla extract and erythritol until fully combined,
Pour over the crust and refrigerate for at least 2 hours.
Once firm, add desired topping, I think it works really well something with chocolate! So I used this healthy avocado chocolate mousse.
* Store in the fridge for 1 week or refrigerate in slices.
🇪🇸 Spanish:
Tarta saludable de limón y coco.
La base está hecha desde cero sin gluten, sin lácteos ni azúcares refinados. Solo necesita un toque de horno de 10 minutos.
El relleno es simplemente coco, limón y un poco de eritritol o azúcar de coco!
Así que esta tarta es una muy buena opción si buscáis un postre saludable y nutritivo!
Además he usado como topping este Mousse de Chocolate y Aguacate que hice hace unas semanas!
INGREDIENTES
Base:
3/4 taza o 75gr of harina de almendra
1/4 taza o 30gr of harina de coco
1/3 taza o 50gr of azúcar de coco
1/3 taza o 55gr de mantequilla de vacas de pasto o aceite de coco
Relleno de limón y coco:
1 taza o 250ml de leche de coco enlatada (sólo la parte sólida)
3 cucharadas de zumo de limón
1 cucharada de extracto de vainilla
30gr de eritritol en polvo
Topping:
PASOS
En un bol, mezclar todos los ingredientes de la base y apretar uniformemente en la base de un molde para tartas de 16cm.
Hornear a 175C por 10 minutos.
Sacar del horno y dejar enfriar.
En un bol, mezclar la leche de coco (sólo la parte sólida) con el zumo de limón, el extracto de vainilla y la stevia hasta que quede bien incorporado.
Verter encima de la base y dejar en la nevera durante 2 horas.
Una vez firme, añadir el topping deseado. Un topping de chocolate le da un toque delicioso, yo he usado este mousse de chocolate y aguacate.
* Conservar en la nevera durante 1 semana o congelar en trozos.
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