Low Carb Lemon Squares with NO artificial sweetener
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust:1 cup almond flour1/4 cup coconut oil--solid form.5 tsp saltFilling:3 eggs1/2 cup half and half or cream1/2 cup lemon juice1 Tbsp Agave (as a natural sweetener) Honey can also be used.5 tsp baking powder.5 tsp salt
The amounts used are for a bread pan, but can be modified for an 8x8 pan.
Put parchment paper in the bottom of the pan before patting down the crust to bake. Make sure the parchment paper comes up the sides so the filling doesn't flow over the parchment paper and go under it when baking. This will also make it easier to pull the "cake" out of the pan easily.
Pre-heat oven to 350.
Crust:
1 cup almond flour
1/4 cup coconut oil
.5 tsp salt
Combine until coconut oil is blended. I do not melt it first, I use it in it's "solid" form. The dough should be moist, but not sticking to your fingers.
Push it flat into the pan (on top of the parchment paper) and try to get it as even as possible, covering the bottom of the pan.
Bake at 350 for approx. 15 min. It should turn lightly brown and firm up. Be careful not to burn.
Take out of oven and let sit for 5 min. then put in fridge for 10 min. to cool.
Filling:
Combine lemon juice, half and half, eggs, baking powder, agave, and rest of salt. Mix until completely combined, then pour over crust.
Turn oven down to 325 and bake for 25-30 min. The filling should be firm enough that it doesn't shake like jelly when you move the pan. :-)
Let cool in pan for 10 min then lift the parchment paper to remove the lemon cake from the pan. I then like to put it in a container and refrigerate until it is firm enough to cut.
Will make 12 small squares. They are very rich and sweet from the coconut oil and agave. No fake sugar needed!
Serving Size: Makes 12 squares in a bread pan.
Number of Servings: 12
Recipe submitted by SparkPeople user CICOE1.
Put parchment paper in the bottom of the pan before patting down the crust to bake. Make sure the parchment paper comes up the sides so the filling doesn't flow over the parchment paper and go under it when baking. This will also make it easier to pull the "cake" out of the pan easily.
Pre-heat oven to 350.
Crust:
1 cup almond flour
1/4 cup coconut oil
.5 tsp salt
Combine until coconut oil is blended. I do not melt it first, I use it in it's "solid" form. The dough should be moist, but not sticking to your fingers.
Push it flat into the pan (on top of the parchment paper) and try to get it as even as possible, covering the bottom of the pan.
Bake at 350 for approx. 15 min. It should turn lightly brown and firm up. Be careful not to burn.
Take out of oven and let sit for 5 min. then put in fridge for 10 min. to cool.
Filling:
Combine lemon juice, half and half, eggs, baking powder, agave, and rest of salt. Mix until completely combined, then pour over crust.
Turn oven down to 325 and bake for 25-30 min. The filling should be firm enough that it doesn't shake like jelly when you move the pan. :-)
Let cool in pan for 10 min then lift the parchment paper to remove the lemon cake from the pan. I then like to put it in a container and refrigerate until it is firm enough to cut.
Will make 12 small squares. They are very rich and sweet from the coconut oil and agave. No fake sugar needed!
Serving Size: Makes 12 squares in a bread pan.
Number of Servings: 12
Recipe submitted by SparkPeople user CICOE1.
Nutritional Info Amount Per Serving
- Calories: 130.9
- Total Fat: 11.6 g
- Cholesterol: 50.1 mg
- Sodium: 233.9 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.0 g
- Protein: 3.8 g
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