Low carb gluten free lemon slice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
0.25 cup xylitol (by MOOKIELJW) 0.5 cup xylitol (by MOOKIELJW) 4 serving Bob's Red Mill Almond Flour - per 1/4 Cup 0.25 serving Bob's Red Mill Coconut Flour (1/2 cup=8 tbsp=1 serving) (by MARGOTJI) 12 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 1 large Egg Yolk 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup 4 medium Egg, fresh, whole, raw 10 tbsp Lemon juice
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 liquefies. Add .25 cup of xylitol, egg yolk and stir until blended. In a small separate bowl whisk together the almond and coconut flour's 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 remaining xylitol with an electric hand mixer until smooth. Add the lemon juice and zest of two lemons. 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.
Serving Size: 30
Number of Servings: 30
Recipe submitted by SparkPeople user SOPHIED73.
For the crust melt the coconut oil in the microwave until it liquefies. Add .25 cup of xylitol, egg yolk and stir until blended. In a small separate bowl whisk together the almond and coconut flour's 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 remaining xylitol with an electric hand mixer until smooth. Add the lemon juice and zest of two lemons. 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.
Serving Size: 30
Number of Servings: 30
Recipe submitted by SparkPeople user SOPHIED73.
Nutritional Info Amount Per Serving
- Calories: 103.5
- Total Fat: 8.7 g
- Cholesterol: 28.0 mg
- Sodium: 10.7 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.7 g
- Protein: 1.9 g
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