As I referenced when I made these Low Carb Cheesecake Brownies I am exploring different avenues regarding the strategy of preparing with sans gluten, low-carb, and low sugar fixings and I cherish the outcomes!
Unexpectedly, when I share changed formulas nobody sees that I didn't utilize granulated sugar or wheat in the formula!
These bars have a velvety loading up with a little lively tang from the crisp lemon squeeze that is caught up with sweetness. I utilized coconut oil in the outside, however you can substitute it for a similar proportion of margarine in the event that you might want.
Also try our recipe : Vegan Wild Blueberry Scones (Panera Copycat!) #dessert #cake
- 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.
Source : bit.ly/2oKeK9v
Read more our recipe : ROASTED ALMOND & SALTED CARAMEL EASTER "CHEESECAKE" #dessert #yummy
0 Comments