Grandpa Sujay bakes (healthily)
Do you like sweet food? Are you also trying to be healthy at the same time? Do you find that it’s hard for you to maintain both? Well, I have a whole slew of baking recipes that will help you keep a healthy diet while satiating your sweet tooth cravings. I saw this one I’m about to write below on the keto recipes forum on Reddit, so if you have never been on there before, I highly recommend checking it out. This particular recipe is from u/sammysamgirl with tweaks to the directions and ingredients.
Low carb lemon bars
- 1 cup and 2 tbsp, almond flour
- ¾ cup, coconut flour
- 1 cup, softened unsalted butter
- ½ cup, monk fruit erythritol sweetener (or any other no-carb sweetener)
- ½ tsp, salt
- 1 tsp, corn starch
- ½ tsp, vanilla extract
Lemon filling ingredients:
- 1 ½ cups, monk fruit erythritol sweetener
- ¾ cup, heavy cream
- ¼ cup, coconut flour
- Lemon zest from 2 lemons
- Lemon juice from 1 ½ lemons (½ cup lemon juice)
- 4 eggs
- 2 egg yolks
- ½ tsp, vanilla extract
- ⅛ tsp, salt
- ½ tsp, corn starch
Have some powdered sugar on hand if you want to dust the top of the squares.
Directions for the crust:
- Preheat the oven to 350 degrees.
- Get two separate mixing bowls. In the first one, you’ll whisk together the almond flour, coconut flour, corn starch, salt, and sweetener. In the second bowl, beat together the softened butter and vanilla extract.
- Mix the butter into the flour mixture and fold it all together until a dough forms.
- Grease a 9x13 inch pan and press the dough into the pan with your hands. Try to make it as even as you can and don’t pack it in too tightly.
- Place the pan into the oven and bake the crust until the edges are golden brown (so about 20-25 minutes).
Directions for the lemon filling (start prepping while crust is baking):
- Use a grater to grate the lemon zest off the lemons. You can then use those lemons to squeeze out the lemon juice you need for the recipe.
- For the egg yolks, use a plastic water bottle to suck out the yolk from the egg whites or carefully use a spoon to scoop it out.
- Whisk together all the ingredients for the filling in a separate, third bowl. Make sure you remove any large bits of flour from the mix or you’ll have a very chunky lemon bar by mistake.
- Once the crust is done, pour the mixture over the crust, and reduce the oven temperature back to 325 degrees. You’re going to bake this entire mix until the filling sets and doesn’t jiggle, which should take 30-40 minutes.
- Take the pan out after and let it cool completely before dusting your optional powdered sugar and cutting up the squares into the sizes you want. One bar of this should be about 150 calories, but I cut them into smaller squares than that.
You can store these lemon bars in the fridge for several days. They’re actually better colder, so if you want, you can put the pan in the fridge after you’ve let it cool completely before you serve your lemon bars. I hope that this is a tastier, healthier alternative to normal lemon bars. I certainly wouldn’t be able to get through this health-conscious phase without these low carb substitute recipes.