Packed with some of my zingy Keto Lemon Curd and enhanced further with lemon zest, these little baked squares are made with coconut flour and just lovely as a sweet snack that we like to dip in our tea or coffee!
Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
Grease and line the base and sides of a small, square baking dish (or brownie tin). Mine was 15x15cm / 6x6").
Weigh out the cocoa buttons and melt over a low heat on the hob until melted. Set aside to cool a little.
At the same time, reheat your Lemon Curd just a little until it loosen up again. As mentioned in that recipe, I think it solidifies a little due to the erythritol. Set aside to cool a little.
Whisk the egg in a bowl, then whisk in the cooled, melted cocoa buttons as well as the Lemon Curd. This will make up your wet mix.
In the meantime, in a large bowl, combine the coconut flour, ground flaxseed, sweetener, and the finely grated zest of 1 lemon. Combine well.
Add the wet mixture to the dry mixture and mix well to combine. You may want to switch to a wooden spoon to work more effectively.
Coconut flour absorbs moisture like crazy, so work quickly to ensure there are no 'dry bits'. Tip the whole lot into your prepared tin. Use a small spatula to press the mixture neatly down into a smooth, even compressed layer as shown.
Bake in the oven for 15 minutes (I always rotate it halfway through).
Remove and set aside to cool completely before slicing into 9 squares. If you slice too early, you risk the squares cracking or falling apart.They will harden once cooled. Store in a sealed container and enjoy them dunked in your coffee or tea!
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!* * *