12 portions

DOUGH

1 cup Coconut Flour (90 gr)

2 eggs

1/3 cup coconut oil melted

½ tbsp powdered stevia 

FILLING

250 gr unsweetened non-fat plain Greek yogurt

250 ml unsweetened coconut milk

1 tbsp lemon juice

1 tsp coconut essence (optional)

3 tbsp powdered stevia or to taste

3 beaten egg whites

1 tbsp shredded coconut

zest of ½ lemon

Preheat oven 355º F. Grease a 18-20 cm, removable bottom tart pan with coconut oil. 

In a bowl add the coconut flour, eggs, coconut oil and stevia. Combine and continue with your hands, it will form a crumbly dough. Spread the dough on the tart pan, pressing it.

In a bowl, pour the yogurt, coconut milk, lemon juice, coconut essence, stevia and the beaten egg whites.  Mix with a whisk.

Pour the filling over the tart crust and bake for 20 minutes or until filling is set. Once cool refrigerate.

When serving, add the grated coconut and the lemon zest on top.

Per serving:

Cal: 179.9 P: 6.3 F: 14.9 Cb: 7.8