Today, she mentioned it again on Facebook so while the kids were outside playing in the snow, I set out to try to turn it low carb.
I looked around online for some recipes, and found one that I combined with Lauren's to tweak it and make it my own.
The crust needs some tweaking. It tastes good, but it came out falling apart. (I didn't have any guar or xanthan gum, which just would help hold it together.) Edited to add: After it cooled completely and was refrigerated, it firmed up more and was fabulous!
The topping is yummy! Not as lemony or sweet as I thought it would be, but very mild and tastey! My husband even commented on how delicious it was!
Low Carb Lemon Squares
For the crust:
3/4 cup almond flour
1/4 cup Carbquik
1/4 cup + 1/8 cup Swerve (erythritol)
5 Tbs softened butter
For the filling:
2 large eggs
2/3 cup Swerve
1 1/2 tablespoons all-purpose flour
2 tsp lemon juice (substituted for 1 tsp lemon zest)
1/3 cup fresh lemon juice
3 tablespoons heavy cream
1/8 teaspoon salt
Pre-heat oven to 350 F. Blend crust ingredients using a pastry cutter. Press crust into an 8 x 8-inch foil-lined baking pan spayed with non-stick cooking spray. Bake for about 18 minutes or until lightly browned. Cool slightly.
Filling: Lightly beat the eggs, sugar, and flour together in a bowl. I used a fork. Add lemon juice, heavy cream, and salt and mix well.
Reduce oven temperature to 325 degrees. Stir filling again, then pour filling over warm crust. Bake for 20 minutes or until filling no longer appears wet and shaky.
Set on a wire rack and cool to room temperature. Cut into 12 bars.
The counts
Net Carb: 3g
Protein: 3.5g
Fiber: 1.8g
*All counts listed are based on my best
guesstimation and not necessarily correct. Remember to check the specific
nutritional content of the brands you are using as each one is
different.
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