Sugar-Free Low Carb Lemon Squares
A sugar-free low carb diabetic friendly recipe for delicious lemon squares.
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Servings: 16
Calories: 42kcal
Ingredients
Crust
- 1/2 cup almond flour
- 2 tbsp melted butter
- 1/3 cup Splenda, sweetener
Filling
- 2 eggs (medium or large)
- 3/4 cup Splenda sweetener
- 1/4 cup freshly squeezed, lemon juice
- 1 tbsp lemon zest
- 1 tbsp almond flour
- 1 tsp baking powder
- 2 tbsp coconut (optional)
Instructions
- Preheat oven to 350°F (175°C)
- In a small mixing bowl combine crust ingredients and mix until it forms a loose crumble.
- Press crumble into an 8 by 8 inch baking dish.
- Bake on center rack in oven for 10 minutes.
Filling
- In a medium sized mixing bowl, whisk the eggs.
- Add the sweetener and whisk until blended.
- Add the remaining ingredients (except coconut) and whisk, until thoroughly mixed.
- Pour over the pre-baked crust.
- If adding coconut, sprinkle evenly over the top.
- Bake in 350° F (175°C) oven for approximately 25 minutes.
- Remove from oven and allow to cool.
- Using a small sieve and some Splenda sweetener, dust the top of the bars.
- Cut into 2-inch squares.
Nutrition
Calories: 42kcal
