Preheat the oven to 200C/400F degrees
Grease a mini muffin tin.
In a bowl, cream the butter and erythritol together until smooth.
Add the eggs, mixing into the batter, one a time.
Then add the vanilla extract, lemon juice, lemon zest and coconut milk and beat until smooth.
Next, add the coconut flour, desiccated coconut, baking powder and salt. Stir until smooth.
If the mixture is a bit too thick, add more coconut milk (coconut flour can vary between brands).
Spoon into the baking tin, sprinkle with a dash of desiccated coconut and bake for 20 minutes until firm and golden.
Eat and enjoy!