Paleo Almond Flour Lemon Torte

Allergens

Nuts, Eggs

Ingredients

• 1. 2 cups almond flour 2. 3/4 cup coconut flour 3. 1/2 teaspoon salt 4. 1 teaspoon baking powder 5. 1/2 cup honey 6. 1/2 cup coconut oil, melted 7. 4 large eggs 8. Zest and juice of 3 lemons 9. 1/2 cup chopped almonds, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch springform pan and dust with cocoa powder.
2. In a large bowl, whisk together almond flour, coconut flour, salt, and baking powder.
3. In another bowl, mix honey, melted coconut oil, and eggs until well combined. Stir in lemon zest.
4. Pour wet ingredients into the dry mixture and fold gently until just combined. Stir in lemon juice.
5. Pour batter into prepared pan and smooth the top with a spatula. Sprinkle chopped almonds over the top.
6. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.

Chef’s Insight

This recipe highlights the perfect balance of sweet and tart flavors, while staying true to the principles of the Paleo diet.

Notes

This torte is not overly sweet, as it relies on the natural sugar from honey and the tang of lemon to create a balanced flavor.