If you are looking for a dessert that is sugar-free, grain-free and/or gluten-free . . . then YES! YOU CAN EAT THESE!!! They are yummy, scrumptious, lusciousy, lemony goodness and they are actually good FOR you.
Best Sugar Free Dessert I've Ever Tried
I have tried a few different dessert recipes that fall into the above perimeters and this is one by far the best.
These treats are sweetened with Xylitol, a healthy natural sweetener, approved for the candida diet if you're on that, as well as by Dr. Mercola, my go to health info guy. I use the brand Xylo Sweet, which has a very similar consistency as sugar and can be used in equal amounts to sugar depending on how sweet you want it. I'm sure there are stores it can be purchased at, but the ones I frequent don't sell it, so I buy it at Amazon with the "subscribe and save" price. By the way, the original recipe calls for agave syrup, and if you are like many people who believe this is a healthy sweetener, think again. Here's a Mercola article on agave syrup if you're curious. Bottom line, it's worse than high fructose corn syrup.
Grain Free Crust
But I digress. Back to Luscious Lemon Bars. What is the grain free crust made of, you ask? (Yes, I can hear you.) It's made of almond flour and coconut oil. It's not a flakey crust like a regular lemon bar recipe would have. It's soft and pretty moist, but it does the job just fine when you are restricted from sweets for one reason or another.
I came by a version of this recipe from my cyber-blogger-friend, Kathleen. Her blog is Providence Farms if you wanna pop on over. However, she got her recipe from a friend, who got it from aNOTHER friend . . . and that's as far back as I am privy to. Kathleen wrote out the original recipe and then the changes she made. Like her, I used xylitol instead of agave syrup, however, I found myself sprinkling a little more xylitol on top when I'd eat one for extra sweetness. Then decided, why not add more to the recipe? I did and loved the results. Also, the original recipe called for grape seed oil, which is an oil I do use, but the coconut oil gives the crust a nice flavor. Kathleen concurs.
So, with no further ado, here is my version of the recipe.
How to Make Luscious Lemon Bars
- 1 1/2 c almond flour (I buy it at Sprouts)
- 1/2 tsp salt (sea salt is healthiest)
- 2 Tbs coconut oil (melted . . . extra virgin has a stronger coconut flavor, which is nice for this recipe)
- 2 Tbs xylitol
- 1 Tbs vanilla extract
- 4 Tbs coconut oil (melted)
- 1/2 c xylitol
- 3 eggs
- 1/2 c lemon juice
- In a medium bowl, combine flour and salt.
- In a small bowl, whisk oil, xylitol and vanilla.
- Incorporate xylitol mixture into the flour mixture until thoroughly combined. (I just use my hands, which you need for the next part anyway.)
- Press into an 8×8 baking pan. Bake 15-17 min. at 350 degrees, until golden brown. (My oven tends to take longer.)
- In a blender (or food processor or simply a bowl with a mixer) combine melted coconut oil, xylitol, eggs, and lemon. Blend until smooth. (If you do this while waiting for the crust to bake, give it a whirl again before pouring it over crust as the xylitol tends to settle to the bottom.)
- Pour over browned crust. (I just pull the oven rack out and pour with the pan still in oven.)
- Bake 15-20 min. until golden brown. (Again, my oven takes longer . . . even though the repairman says the temperature is accurate and my oven is not leaking heat. . . WHATEVER!)
- Okay, so apparently something about them being "gluten free", means you have to now let them cool for 30 minutes in the baking pan, then 2 hours in the refrigerator
Yes I said TWO WHOLE HOURS more of NOT eating them. You can do it!
Store in the fridge ... if they don't get eaten before they make it that far.
What People Say About Luscious Lemon Bars
When I've served these to people, who aren't even on a sugar-free, gluten-free diet, I heard everything from "Not bad!" ... to an enthusiastic "Pretty good!" So for those who are free to eat the real deal, if this sugar-free, grain-free version is "not bad" . . . trust me, they will be considered a magnificent treat to anyone who cannot eat sugar at all!
Happy yummy lemony eating!
Homemade Cashew butter
If you've never tried cashew butter (or heard of it even), learn how to Make Your Own Cashew Butter. It's easier than you might think and the same method can be used with peanuts, almonds, or any nut you like.
Written by Jenna Dawn ©