Pre-heat oven to 375 F, and set an 8 inch cake pan aside.
Chop Figs in food processor, add Coconut oi and pulse until mixed. Transfer to a mixing bowl and add honey, almond flour, 1 egg, cinnamon, nutmeg and mix well until it's a pliable sticky mass. Distribute crust mass into cake pan and pack in tightly and evenly and set aside.
Tip: If your figs have started to dry up and gotten very sugary, soak them for 15 minutes in water, this not only gets all the excess sugar off, but also prepares them to be perfect for your crust. Be sure not to forget to cut off the little stem prior to processing them)
Separate 2 eggs. Beat egg whites first until very stiff and set aside. In a separate bowl beat egg yolks, vanilla extract, sea salt until a little creamy. Now add the juice of a lemon, the gated rhind of the lemon, and ricotta cheese. Continue to mix with a handheld mixer until consistency of topping is creamy, then gently fold in egg whites, and pour on crust and bake for 30 minutes.
My husband said that it was fantastic!
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 100 (67%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 205.4mg||63 %|
|Sodium 240.1mg||8 %|
|Potassium 143.4mg||4 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.5g|
|Protein 9.9g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 149
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