6 whole eggs, separated
1-1/4 cup lemon juice
Zest of two lemons
1/2 cup coconut flour
4 tablespoons butter, softened
3/4 cup granulated sugar substitute (We used Pyure)
2 cups unsweetened vanilla almond milk
Preheat oven to 350 degrees Fahrenheit
Grease 8 ramekins, 4oz in size.
In a stainless steel bowl, whip the egg whites until stiff peaks form.
In a separate bowl, cream the butter and sugar substitute together. Add in the coconut flour and egg yolks, mix very well. Add in the almond milk, lemon juice, and lemon zest and mix.
Carefully fold the egg whites into this mixture.
Distribute evenly among the ramekins.
Place the ramekins in a baking dish and fill the dish with water so it reaches the halfway point of the ramekins.
Bake for 20 minutes.
Remove and allow to cool for ten minutes.
The texture should be cake like at the top and a "custard" inside.
Refrigerate any leftovers.