This is a healthy take on a sweet treat that is made from a base of fiber-filled oats and made tasty with tart + tasty Meyer lemons.


makes 8 servings

  • 3 large lemons, tops and bottoms chopped off and poked with a fork on top
  • 6 pasture-raised eggs
  • 1 1/2 cups xylitol
  • 1 tsp pure vanilla extract
  • 1 1/2 cups gluten-free rolled oats
  • 3 tsp baking powder
  • 2 TB poppyseeds
  • Zest of A Meyer lemon
  • Pinch of Himalayan crystal salt


  1. Preheat the oven to 350 degrees F.
  2. In a saucepan, place the lemons with water and bring to a boil- simmer for 45 minutes or until soft all over. Let them cool.
  3. Meanwhile, in a large bowl, mix the eggs with the xylitol (or sugar replacement) and vanilla until it appears fluffy.
  4. Add in the oatmeal, baking powder, salt, & poppy seeds- mix well.
  5. Place the cooled lemons in a blender and blend until pureed.
  6. Mix the lemon puree into the large mixing bowl.
  7. Pour mixture into the coconut oil-sprayed cake pan and bake for 2 minutes or until a toothpick is inserted in the center and comes out clean.
  8. Top with lemon zest and optional add-on is some organic whip!