3 Egg Whites
1 Cup Unsweetened Coconut
3 Tbsp. Truvia
Preheat oven to 350, and grease 6 ramekins. Mix all crust ingredients together, divide evenly between ramekins and press crust mixture evenly up the sides. Bake for 10-15 minutes, or until the crust is golden brown...the whole inside won't get brown, just the top edge. While crust is baking, you can make the filling.
Lemon Custard Filling:
3 Egg Yolks
1 1/2 Cups Almond Milk
3 Sprinkles Stevia
4 Tbsp. Truvia
Dash of Salt
1/4 Cup Lemon Juice
1 1/2 Tsp. Glucomannan
1 Tsp. Vanilla
In a blender, blend together 1/2 cup almond milk, and glucomannan. Then whisk all ingredients except vanilla, together in a pot. Cook over medium heat, stirring constantly, till thickened, and hot enough to cook the eggs, mix in vanilla, divide evenly between the 6 ramekins and chill before serving.
