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Keto Coconut Lemon Squares #ketogenicdiet #ketogenicrecipes #lowcarb

4.9 | ★★★★★ Traditional lemon squares are gooey and tangy and guaranteed to make a mess of your fingers. This spin on an old classic combines the bite of a lemon with a dairy free, egg based, custard style filling which is topped with crispy toasted coconut chips and packed with protein. #keto #ketodiet #ketorecipes #ketogenic #ketogenicdiet #ketogenicrecipes #lowcarb #lowcarbrecipes #Coconut #Lemon

4.9 | ★★★★★ Traditional lemon squares are gooey and tangy and guaranteed to make a mess of your fingers. This spin on an old classic combines the bite of a lemon with a dairy free, egg based, custard style filling which is topped with crispy toasted coconut chips and packed with protein. #keto #ketodiet #ketorecipes #ketogenic #ketogenicdiet #ketogenicrecipes #lowcarb #lowcarbrecipes #Coconut #Lemon



Keto Coconut Lemon Squares #ketogenicdiet #ketogenicrecipes #lowcarb , .


4.9 ★★★★★ | Traditional lemon squares are gooey and tangy and guaranteed to make a mess of your fingers. This spin on an old classic combines the bite of a lemon with a dairy free, egg based, custard style filling which is topped with crispy toasted coconut chips and packed with protein. #keto #ketodiet #ketorecipes #ketogenic #ketogenicdiet #ketogenicrecipes #lowcarb #lowcarbrecipes #Coconut #Lemon

Total Time: 40 Minutes, Servings: 12 Servings



Ingredients :
  • ¼ cup coconut flour
  • ¼ cup erythritol
  • ½ tablespoon lemon zest
  • 3 tbsp Salted Butter
  • ×Filling:
  • ¾ cup erythritol
  • 1 tablespoon butter, softened
  • ½ cup almond milk
  • 1 cup lemon juice
  • ½ tablespoon lemon zest, see note*
  • 5 large eggs, beaten
  • ×Topping:
  • 3/4 cup Coconut Chips
  • 2 tablespoons almond flour
  • ½ tablespoon butter



Instructions :
  • Heat oven to 350F and prepare a 9×9 inch pan with non-stick cooking spray.
  • In a large mixing bowl combine the almond flour, coconut flour, sweetener, and lemon zest then stir until all ingredients are uniformly mixed.
  • Cut the softened butter into the flour mix with a fork. You may want to dig in with your hands to thoroughly incorporate the butter into the flour.
  • Press the dough into the prepared baking dish and bake for 15 minutes or until crust is golden. Set aside while you prepare the filling.
  • Bring a saucepan to medium heat and add butter, erythritol, and milk. Stir until the butter and sugar have been completely dissolved.
  • Pour in lemon juice.
  • Slowly whisk in the eggs and stir continuously over medium low heat until the mixture begins to thicken. This should talk about 5 to 10 minutes.
  • Transfer the lemon filling into your crust and return to the oven for 15 minutes. Prepare the topping.
  • In a small food processor or blender pulse the toasted coconut, almond flour, and butter until you have a grainy mixture.
  • Sprinkle topping on your lemon squares and return to the hot oven to crisp the top for approximately 5 minutes or 1 minute under a hot broiler. Be careful not to burn the crumble!
  • Let cool before serving.



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Skinny Taste Blog Selfe
Skinny Taste Blog Selfe Recipe Developer, author and photographer at carve your craving. Quick, easy and mostly healthy. Vegan and vegetarian eats and bakes

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