SERVES 16
INGREDIENTS:
½ cup coconut oil, at room temperature
⅓ cup erythritol
1 cup almond or coconut flour (or ½ cup of each for best results)
3 large eggs
½ cup erythritol
¼ cup raw honey
2 teaspoons arrowroot or ½ teaspoon baking powder
½ cup fresh lemon juice
OPTIONAL INGREDIENT:
½ teaspoon salt
PREPARATION:
1. Preheat oven to 325 degrees F and generously rub an 8 x 8-inch baking pan with coconut oil, or line with parchment paper to ensure the lemon bars don’t stick.
2. In a medium-sized bowl combine coconut oil, erythritol, flour, and salt, if you desire, to create the crust. Mix until a smooth dough forms.
3. Press dough evenly into the bottom of the prepared pan and place in oven for 10 to 12 minutes or until crust is a light golden brown. Once the crust is baked, let it cool for 15 to 20 minutes.
4. While crust is cooling, hand-whisk the remaining ingredients, adding the arrowroot last and slowly. Continually whisk while adding arrowroot to avoid clumping.
5. Pour lemon mixture over top of cooled crust and bake for about 25 to 30 minutes or until set. Let cool. For best results, place in refrigerator in an airtight container for at least 1 or 2 hours after cooling. This allows the crust to set.
6. Cut the bars into 16 squares.
NOTE: Store bars in the refrigerator, and remember to remove from refrigerator 15 minutes prior to serving so they won’t be hard. Coconut oil gets very firm in the refrigerator.
NUTRITIONAL INFORMATION PER SERVING: 135.5 calories, 2.7g protein, 16.5g carbohydrates, 0.8g fiber, 4.5g sugar, 11.4g fat, 7g saturated fat, 34.9mg cholesterol, 28.6mg sodium