INGREDIENTS
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⅛ cup of key lime zest (about 6 key limes)
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1/2 cup juice of 14-15 key limes (about 14-15 key limes)
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5 eggs yolks
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1/2 cup maple sugar*
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1/2 cup ghee
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1 teaspoon vanilla extract
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1 (14 ounce) can of coconut milk (refrigerated overnight - I used Thai Kitchen)
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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1 1/3 cup almond flour
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1 tablespoon maple sugar
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1 tablespoon maple syrup
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2 tablespoons ghee
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pinch of salt