Sugar Free Lemon Bars

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Lemon, zest

• Refrigerated

  • 4 Eggs

• Condiments

  • 5 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup Almond flour/meal
  • 1/4 cup Coconut flour
  • 1 pinch Salt
  • 2 tbsp Sweetener, granulated
  • 4 tbsp Sweetener, powdered
  • 1 tsp Vanilla

• Dairy

  • 110 g Butter
  • 1/4 cup Yoghurt, natural unsweetened

Found on ditchthecarbs.com

Description

Directions

• Cream the softened butter and sweetener until pale and fluffy.
• Slowly add the eggs one at a time, mixing well before adding the next egg.
• Fold in the coconut flour and almond flour/meal.
• Fold in the yoghurt, vanilla, lemon juice and lemon zest. Stir gently until thoroughly mixed.
• Pour into a greased lined baking dish and bake at 180C/350F for 15-20 minutes, or until baked in the centre.
• While the lemon bars are still warm (but not hot) add the lemon drizzle before cutting it into slices.
• In a small glass, mix the lemon juice and the sweetener until dissolved. It wont dissolve completely, but make sure there are no lumps.
• Drizzle/spoon the sweetened lemon juice over the warm sugar free lemon bars. You can poke the cake with a fork to allow the drizzle to really sink in to the middle of the cake.
• Cut into slices/bars once it is cold and the lemon drizzle has soaked in.

Nutrition