Lemon-Raspberry Cups

Having cravings for lemon-raspberry cake? Then you should really try this clean version of a raspberry-lemon pie. Made with a crust of almond meal instead of flour, and made in a cup instead of a pan. These would be considered both paleo and low carb, but are still super yummy.

Ingredients:

Crust:

1 1/2 cup almond meal

1/2 cup finely chopped pecan nuts

2-3 tbsp melted coconut oil

3 tbsp honey

1/2 tsp vanilla

pinch of salt

Filling:

3 eggs

1/2 cup fresh lemon juice

1/4 cup honey

2 tbsp melted coconut oil

About 1/2 cup raspberry jam

Directions:

Chop pecan nuts, and mix with almond meal, coconut oil, honey, vanilla, and salt. Fill in a small muffin pan, so it's shaped as a little cup with space for the filling in the middle. Bake in oven at 350 degrees for 10-15 minutes. 

Make the lemon custard by whisking eggs. Then add lemon juice and honey and heat up over medium high temperature on the stove. Slowly add the coconut oil. When the mixture starts to harden  and feel like a cream, hurry and remove from the heat and keep stirring with a spoon. 

Fill about half a teaspoon of raspberry jam in each cup, and top with lemon custard. 

Enjoy!