LEMON BARS {LOW CARB & GLUTEN FREE}
These luscious lip smacking bars have all the flavors you are familiar with, but these can be enjoyed by those watching their carb and sugar intake.
Grandma, Madre, your neighbor that you carpool with that helps shuttling the kids from one event to the next; your best friend that never had children, but looked after yours like they were her own.
LEMON BARS {LOW CARB & GLUTEN FREE}
Prep Time 10 mins Cook Time 20 mins Serves 16
Lemon Bars that are low carb and gluten free! These luscious lip smacking bars have all the flavors you are familiar with, but keto and low carb friendly!
INGREDIENTS
Crust
3/4 cup coconut oil
1/4 teaspoon kosher salt
1 egg yolk
1 cup almond flour
2 tablespoons coconut flour
1/4 cup powdered sugar (Swerve for no sugar)
Lemon Filling
1/2 cup Truvia Baking Blend or Swerve for no sugar
4 large eggs
2/3 cups fresh lemon juice (about 4 large lemons)
2 tablespoons lemon zest
4 tablespoons almond flour
DIRECTIONS
Preheat oven to 350 degrees. Line a 8" x 8" baking dish with parchment paper and set aside.
For the crust melt the coconut oil in the microwave until it liquifies. Add powdered sugar, egg yolk and stir until blended. In a small separate bowl whisk together the almond and coconut flours with the salt. Add to liquid and mix forming a dough. Press onto the bottom of the prepared pan and bake for 20 minutes or until lightly brown. Cool on a baking rack.
For the lemon filling in a medium bowl beat the eggs and Truvia with an electric hand mixer until smooth. Add the lemon juice and zest. Fold in the almond flour.
Pour over crust and bake for about 20 minutes or until filling has set. Cool on a baking rack and refrigerate for about an hour before cutting.
Garnish with powdered sugar and fruit of your choice.
by Sandra Shaffer
RECIPE NOTES
Please calculate the the macronutrients withe the details from the brand of ingredients you use for this recipe. I used VeryWell Recipe analyzer for this recipe.
Butter may be used in place of the coconut oil for the crust.