Description
Delicious lemon almond shortbread bars
Ingredients
Scale
- 2 cups almond flour
- 3 tablespoons allulose
- 1 large egg
- 2/3 cup lemon juice
- 6 large eggs
- 2/3 cup allulose
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, combine your almond flour, allulose and egg, and mix well. Transfer the mixture into the lined pan and press into place.
- Bake the shortbread crust for 15 minutes, or until golden. While it is baking, prepare your lemon filling.
- In a separate mixing bowl, whisk together the eggs until no whites remain. Add the lemon juice, allulose, and lemon zest and whisk until combined.
- Remove the shortbread crust from the oven. Moving quickly, add the lemon filling and smooth it out evenly.
- Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
- Remove from the oven and let cool in the pan completely, before refrigerating for at least 2 hours, to firm up more.
Notes
- Make sure to let the bars cool completely for the best texture.
- These bars can be garnished with powdered allulose for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 2g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg