Ingredients:
Cookie
- 12 tbsp butter
- 1 cup erythritol
- 3/4 cup coconut flour
- 2 large eggs
- 3/4 TSP baking powder
- 1 TSP vanilla
Lemon Layer
- 1 1/2 tsp unflavored gelatine
- 1 tbsp water
- 3 eggs
- 1 1/2 cups erythritol
- 1/2 tsp lemon extract
- 1/4 cup lemon juice
- 1 cup softened butter
Instructions:
Preheat oven to 350 degrees, and line a 9×13 baking dish with parchment. Cream butter and erythritol until smooth, and slowly mix in coconut flour. Add in eggs, baking powder, and vanilla, mixing until combined. Press dough into the base of the pan and bake for 15-20 mins or until edges of lightly golden. Let cool completely.
In a small bowl, soak gelatin in 1 tbsp of water. Combine eggs, lemon extract, lemon juice, and erythritol and heat in double boiler. Stiring constantly, bring mixture to 170 degrees. Remove from heat and whisk in prepared gelatin. Let mixture cool to 120 degrees before transfering to a food processor. Add butter and blend until smooth. Pour over cookie crust and let chill for 2-3 hours or until set. Cut into 40 squares.
| Nutrition Estimate |
|---|
| Servings: 40 |
| Amount per serving |
| Calories 101 |
| Total Fat 9.7g |
| Net Carbohydrates 1.3g |
| Protein 1.8g |
| *Disclaimer: Nutrition is approximate. |
