“A luscious low carb lemon bars recipe that is very close to the real thing. These yummy treats have a crust made with a low carb baking mix.” Low Carb Lemon Bars – You must try this recipe.
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- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup low carb sweetener
- 1/4 cup softened butter
- 1/2 teaspoon xanthan gum optional, just helps hold it together better
- 2 large eggs
- 1/2 cup powdered low carb sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons lemon juice
- 1/4 teaspoon dried lemon peel
- 1 teaspoon grass-fed gelatin about half packet
- 1 teaspoon lemon extract
- Pre-heat oven to 350 F.
- Blend crust ingredients using a pastry cutter.
- Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray.
- Bake for about 18 minutes or until lightly browned. Cool slightly.
- Beat the ingredients for the filling for about a minute then pour evenly over the baked crust.
- Return to oven and bake again for about 15-20 minutes or until set.
- Let cool at room temperature, cut into 16 even squares.
- Keep cool in the refrigerator.
- Carbquik can be used in place of the coconut flour if desired.
- Net carb per square: about 0.9 g
Per Serving: 71 calories; 6 g fat; 2 g carbohydrates; 2 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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