![]() CR’s Low-Carb Coconut Lemon Bars In a 16” x 10” baking pan | makes 40 2” squares Each Square has: | Calories 98 | Protein 2.9g | Fat 7.6g | Carbs 5.3g (3g of which is Fibre) | Time needed: 60 mins. Get Baking! INGREDIENTS Base · 2 cups coconut flour · 1 cup hemp flour · 1 cup shredded coconut · 1 tsp liquid stevia · 150g Melted butter(salted) · 3 Medium eggs Lemon Filling · 6 eggs & 2 yolks · 1 tbsp. finely grated lemon zest · ¾ cup lemon juice · 1 tsp vanilla extract · ½ cup powdered sweetener (monk fruit) or 2-3 tbsp. liquid stevia. · 2 tbsp. Corn starch · 1 cup heavy cream Coconut Crust Topping · 2 egg whites lightly whisked · 1 tbsp. finely grated lemon zest · 2 tbsp. powdered sweetener · 2 cups shredded coconut ![]() METHOD BASE 1. Put all dry ingredients in bowl. 2. Melt butter and combine with stevia, pour over dry ingredients. 3. Add eggs and mix through until wet crumb forms that sticks together when pressed. 4. Line your 16”x10” (or equivalent) baking tray with baking paper (make sure it goes up the sides to help you lift out the finished slice when you are done. 5. Put crumb in base of pan pressing down to create a firm and even layer. 6. Bake in 180’C oven for approx. 15-20 mins until firm and beginning to brown a little. 7. Remove and cool. LEMON FILLING While base is cooling, turn oven down to 160’C. 1. Add eggs, yolks, zest, cream vanilla and sweetener to a bowl and combine. 2. Slowly add lemon juice, stirring continuously to prevent splitting or curdling. 3. Add corn starch and whisk through thoroughly. *TIP: you can use an unsweetened custard powder here for a nice addition. 4. Pour over biscuit base and put in oven for another 15-20 mins, until firm. You will notice the lemon custard gets a little golden in the centre, this is when you take it out. COCONUT TOPPING While lemon filling layer is cooking, 1. Lightly whisk eggwhites with lemon zest and sweetener to double volume 2. Add coconut and mix through until all coconut threads are coated in mixture. 3. When Lemon layer is cooked, remove tray and sprinkle top with coconut mix. 4. Place back in oven for another 5-10 minutes until coconut has browned to desired aesthetic😊 5. Allow to cool before removing from try. 6. Slice into 2”x 2” squares. ![]() If you aren’t a coconut fan and want more of a traditional Lemon Bar result, why not make CR's Traditional Lemon Bar Squares its the same recipe, but.... 1. Exchange coconut flour for Almond Meal/flour 2. Leave out shredded coconut. 3. Forget the coconut topping step 😊 CR’s Traditional Lemon Bar Squares 40 x 2”x2” Squares | Calories 92 | Protein 3.2g | Fat 8.2g | Carbs 2.7g (1.2g Fibre) | ![]() All recipes and images are the property of CR nutrition. I'd love for you to share the link to my recipes, however, please do not copy without credit. Thank you and Enjoy!! Carrie Ross: Holistic Nutritionist | BSc Nutritional and Dietetic Medicine | Bariatric Health Coach | Social Trainer |Author of: ->The Balanced Macros - Bariatric Nutrition Program. ->The Fresh Start Reset - Bariatric Mind and Body Reset. ->Bariatric Jump-start - Mind-Body-Belly Challenge.
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Mental nutrition is BioME Integrative Nutrition's
Own Health and Wellness Blog. Covering all things from what goes in to what comes out after Bariatric Surgery and beyond. AUTHOR:
Carrie Ross: Clinical Nutritionist | BSc Nutritional and Dietetic Medicine | Nutritional/ food Behaviour Counselor |Bariatric Health Coach | Social Trainer |Author |