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Federica Bonato: "I made this a couple of time and I truly like it…" Read More
8Ingredients
55Minutes
230Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 1/4 cups almond flour
- 1/4 cup sweetener (low carb powdered, + more if you want to powder the tops of the lemon bars)
- 1/2 cup butter oil (for dairy-free diet, melted)
- 4 whole eggs
- 3/4 cup erythritol
- 1/3 cup fresh lemon juice (apprx 2 lemons)
- 1/2 tsp. baking powder
- 1 Tbsp. coconut flour
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Directions
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol90mg30% |
Sodium75mg3% |
Potassium35mg1% |
Protein6g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars7g |
Vitamin A6% |
Vitamin C6% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Federica Bonato 3 years ago
I made this a couple of time and I truly like it!!! Perfect snacks during the week without having to bake everyday.... and it says fresh for a week.
Angie Emerson 4 years ago
Got a new oven and that probably didn’t help, but 15 minutes was way too long for my crust. it was dark brown and then the lemon filling barely covered the crust so there definitely wasn’t enough of it to go around. Five minutes left on the timer and my super thin lemon was well done! It tasted better before it was baked! May try again and only bake crust and filling at half the time before moving on.