Bite-Size Lemon-Raspberry Cups


Cups (Crust):

  • 1 1/2 cups of almond flour
  • 1/2 cup of pecans, finely chopped
  • 1/4 cup of coconut oil, melted
  • 3 tbs raw honey
  • 1/2 tsp pure vanilla extract
  • Pinch of salt

Lemon Custard & Jam (Filling):

  • 1/2 cup fresh lemon juice
  • 3 eggs
  • 1/4 cup raw honey
  • 1/4 cup melted coconut oil
  • About 1/2 cup of raspberry jam
  • About 16 fresh raspberries

Quantity: Makes 14-16 mini-cups



  1. Preheat oven to 350-degrees F
  2. Grease bottom and sides of a mini-muffin pan
  3. Combine all the cup ingredients above into a bowl and mix well by hand
  4. Press into the bottom and sides of each well to form a cup
  5. Bake unfilled cups 8-10 minutes, or until shells are lightly browned
  6. Remove from oven and allow to cool

Lemon Custard & Jam:

  1. Whisk the 3 eggs
  2. Combine fresh lemon juice, eggs and raw honey in sauce pan over medium heat. Slowly add the coconut oil.
  3. Continue to stir. Watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into a custard. It will thicken quickly.
  4. When thickened, remove from heat and set aside
  5. Place a 1/2 – 1 tsp of raspberry jam in the bottom of each cup
  6. Next fill each to the top with lemon custard
  7. Top with a fresh raspberry
  8. Keep refrigerated until ready to serve

Enjoy Bite-size Lemon-Raspberry Cups!

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