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INGREDIENTS

​1/2 cup ghee or clarified butter

1/2 cup organic honey

6 eggs

1/2 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

Zest and juice of a lemon

1/2 cup shredded coconut

 

METHOD

Preheat oven on 180 degrees Celsius

In a food processor pulse blend melted ghee/clarified butter, honey and eggs.  In a medium sized bowl combine all dry ingredients: almond flour, coconut flour, baking soda and shredded coconut.  Gradually add dry ingredients to wet ingredients using pulse button in the food processor.  When combined add lemon and lemon zest and mix well.  Fold mixture into 12 lined cup cake or friand tin.​

Bake in oven for 20-30 minutes (note fan forced ovens will cook quicker), until they are golden brown and cooked through.  Garnish with lemon zest and serve.

Lemon and Coconut Cup Cakes

yonis paleo pantry lemon coconut cup cakes with lemon coconut butter frosting
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