Sugar-Free Lemon Bars

Sugar-Free Lemon Bars
Staff Writer
Can-Do Candida

Sugar-Free Lemon Bars

These light and lemony dessert bars are sugar-free, sweetened with stevia, and designed for the candida diet. With an almond flour crust, they are also gluten-free, and are the perfect blend of tart frutiness and buttery crust. 

 

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4
Servings
490
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • 1 1/2 Cup almond flour
  • 1/8 Teaspoon salt
  • 1 packet Truvia
  • 4 Tablespoons salted butter, melted
  • 1/2 Teaspoon vanilla extract

For the lemon bar

  • 4 eggs
  • 1/2 Cup lemon juice, about 6 lemons
  • 1 Teaspoon lemon zest (from about 1 lemon)
  • 1 1/2 Teaspoon liquid stevia
  • 1/4 Teaspoon coconut milk (optional)
  • 2 Tablespoons coconut flour

Directions

For the crust

Preheat the oven to 350 degrees.

In a large bowl, mix together the almond flour, salt, and Truvia. Add the butter and the vanilla extract to the flour mixture and stir to combine. 

Transfer the crust mixture to a 10-inch baking pan with raised sides. Using your fingers, press down on the crust to spread it evenly, about ¼-inch thick, so that it completely covers the bottom of the baking pan.

Place in the oven and bake for 12 minutes. Rotate the pan at the halfway mark, about 6 minutes, to ensure even baking. When the crust is golden brown at the edges, remove from the oven, about 12 minutes. Set aside to cool. Leave the oven on.

For the lemon bar

In a large bowl, beat the eggs. Slowly whisk the lemon juice into the eggs. Continue whisking as you add the zest, liquid stevia, and coconut milk.

To the wet ingredients, add the coconut flour. Whisk to thoroughly incorporate the coconut flour, then quickly pour the custard into the baking pan to cover the baked crust.

Place the baking pan in the oven for 20-25 minutes. Rotate the pan halfway through, after about 10-15 minutes. Test for doneness occasionally by gently jiggling the pan. When no movement can be seen from the center, the custard is baked through. 

Nutritional Facts

Total Fat
26g
37%
Sugar
18g
20%
Saturated Fat
8g
33%
Cholesterol
32mg
11%
Carbohydrate, by difference
57g
44%
Protein
8g
17%
Vitamin A, RAE
104µg
15%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
51mg
5%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Folate, total
4µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
25mg
8%
Manganese, Mn
1mg
56%
Phosphorus, P
258mg
37%
Selenium, Se
18µg
33%
Sodium, Na
471mg
31%
Water
34g
1%
Zinc, Zn
1mg
13%

Sugar Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Sugar Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.