Yield: 9 – 12 pieces

For crust

  • 1 cup coconut flour
  • 1/2 cup coconut oil
  • 1/4 wild honey
  • Pinch of salt

For topping

  • 1/2 cup wild honey
  • 2 tsp lemon zest
  • 2 tsp coconut flour, sifted
  • 3 eggs
  • Fresh lemon juice from 2 lemons


  1. Preheat your oven to 180’C s and generously rub an 8×8 inch pan with coconut oil. Set aside.
  2. In a large bowl, whisk honey, coconut oil and salt until creamy. Add the coconut flour to make a dough.
  3. Press the dough evenly into the prepared pan and bake for 1 minutes. Let it cool completely to the room temperature.
  4. Change the oven to 165’C.
  5. Take a large bowl and use a hand whisk to whisk the eggs, honey and lemon zest in a large bowl. Don’t use the hand mixer for this as it may overbeat the eggs.
  6. In a small bowl, take lemon juice add coconut flour 1/2 tsp at a time until well mixed.
  7. Now pour the lemon juice mixture into the egg mixture while whisking continuously until well combined.
  8. Pour the topping over top of the cooled crust and bake for about 20 minutes or until the topping is just set. A good way to check if its done is to give the pan a little shake. Ideally the centre should be slightly jiggly.
  9. Let cool completely at room temperature. Then refrigerate for overnight or at least 6 hours before cutting.
  10. Use a sharp knife to cute them in squares or desired shapes.
  11. These will be good for a week in the fridge in an airtight container.

Please note this recipe is adapted from Food Faith Fitness channel.