Servings: 8 servings
Calories: 220kcal
Ingredients
- 400 ml coconut cream
- 6 large eggs
- 3 tbsp erythritol
- 3 tbsp almond flour
- 2 pandan leaves blended with 2 tbsp water (for extract)
- 1 pinch salt
- 1 tbsp butter for greasing
- Toasted sesame seeds for the top
Instructions
- Whisk eggs with erythritol until combined.
- Add coconut cream, pandan extract, almond flour, and salt. Whisk smooth.
- Strain through a fine sieve.
- Pour into a greased 20cm square pan.
- Sprinkle sesame seeds on top.
- Bake at 170°C for 40–45 minutes until the top is deeply golden and set.
- Cool completely before cutting into squares.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 7g | Fat: 20g | Fiber: 1g
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