Link to Original Recipe
About this recipe
Lemon Slices are one of my favourite afternoon cakes. I love lemons! And this recipe is refreshingly zesty and sweet at the same time! It’s keto and vegetarian. They can be stored in an air-tight container in the fridge for up to 6 days.
Lemon Slices
A deliciously fresh cake, ideal for the summer.
Servings: 6
Ingredients
For the crust
- 4 tbsp almond flour
- 1 mashed banana
- 1 tbsp lemon juice or zest of 1/2 lemon
- 1 tbsp butter
For the filling
- 2 eggs
- 2 mashed bananas
- juice from 1 big or 2 small lemons,
- 1/4 cup almond flour
- 1 pinch salt
Instructions
- Melt the butter in a skillet over very low heat.
- Add the mashed banana, the lemon juice and the almond flour. Mix everything really well.
- Line your baking dish with baking paper. Put the crust into the bottom of your baking dish and press it down firmly until you have a flat and even base.
- Bake it for 10 minutes at 200 degrees Celcius.
- While the crust is baking, beat the eggs for 2 minutes until they are frothy.
- Add the mashed bananas and the lemon juice and keep mixing. Finally, add the almond flour. Only mix it for a little bit until everything is well combined.
- Take the crust out of the oven and pour the filling on top immediately. Bake it for 20 min at 200 degrees Celcius. The middle is still jiggly when you take it out of the oven,
- Let the lemon slices cool inside the baking tray, then refrigerate over night. Enjoy!
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