Low Carb Island


Lemon Curd on Coconut-Almond Scones

We are NOT deprived with this lifestyle we just have to get creative. 

Derek's LCHF Lemon Curd

  1. Melt 125gm unsalted butter in a saucepan along with the zest from two lemons.
  2. Dissolve 1/3cup of xylitol in the juice from two lemons and then add this to the saucepan of melted butter and bring to heat.
  3. Whisk 6 egg yolks in a heat proof bowl then slowly add hot butter mix into the egg yolks. Do not stop whisking.
  4. Once combined return to saucepan over medium heat and whisk til thickened.
  5. Remove from heat and pass through a strainer.

Fluffy Coconut & Almond 'Scones'

  1. Beat six egg whites in a clean bowl.
  2. Slowly add 3 tablespoons of xylitol and 1 teaspoon of vanilla extract then beat till peaks form.
  3. Add 3/4 unsweetened desiccated coconut & 1 cup of almond meal. Beat on low till combined.
  4. Place tablespoon drops of batter onto a lined oven tray.
  5. Bake in 200°C pre heated oven until brown.