LEMON COCONUT SQUARES
Lemon and coconut are a lovely
combination.
Graham Cracker-like Crust:
11/8
cups Gluten-Free Bake Mix 2 (300 mL)
1 cup almond flour (250 mL)
1/2 cup butter,
melted (125 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
2 tbsp allulose (30 mL)
Filling:
8
eggs, lightly beaten
Liquid sweetener to equal 13/4 cups sugar (425 mL)
3/4 cup
lemon juice (175 mL)
(freshly
squeezed, important for potent flavor)
1/4
cup allulose (60 mL)
1 tbsp grated lemon peel (15 mL)
1/4 cup Gluten-Free Bake Mix 2 (60 mL)
1/2 tsp baking powder (2 mL)
Coconut
Topping:
2/3 cup finely desiccated, unsweetened
coconut (150 mL)
2 tbsp allulose (30 mL)
Graham Cracker-like Crust: In medium bowl, combine Gluten-Free Bake Mix 2 and almond flour. In small bowl, combine melted butter, liquid sucralose and allulose. Add to dry ingredients and mix well. Using plastic wrap, press crust in bottom of
9 x 13-inch (23 x 33 cm) glass baking dish.
Bake in 350°F (180°C) oven 15 minutes, or until light, golden brown. Allow crust to cool. Reduce oven heat to 325°F (160°C).
Filling: In large bowl, using wire whisk, whisk eggs, liquid
sweetener, lemon juice, allulose and lemon
peel. Gradually whisk in Gluten-Free Bake
Mix 2 and baking powder. Pour
carefully over cooled crust. Bake in
325°F (160°C) oven 10 minutes, add Coconut Topping and bake another 10 to 12
minutes, or until set. Let cool and
refrigerate.
Coconut Topping: In small bowl, combine coconut and allulose.
Yield: 36 squares
1 square
87.5
calories
2.8
g protein
7.5
g fat
1.6
g carbs