#HealthyFood #Recipes

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.

  • 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

  1. Preheat oven to 350 degrees. Line a 8" x 8" baking dish with parchment paper and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with powdered sugar and fruit of your choice.

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Healthy Recipes

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