Sunday, June 28, 2015

Gluten-free, low-carb Lemon Coconut Bars


Gluten-free, low-carb Lemon-Coconut-Bars

One year ago, I had my first ever lemon bar. I converted a conventional recipe into a gluten free one, and it was utterly delicious. Not low-carb, though.
So today, I decided to make my own gluten free, low carb version. It uses partly defatted almond flour for the custard. If you don't get this kind of flour, never mind: It works well with smooth white cashew butter instead!
The base is like a soft shortcrust pastry, and the custard is lemony, creamy, sweet and tart.



Here you go:

Ingredients for one 8x8 inch pan:
Crust:
  • 1/2 cup almond flour (normal almond flour, i.e. finely ground blanched almonds)
  • 1/4 cup coconut flour
  • 1/3 cup flaked coconut
  • 1/4 cup powdered erythritol or xylitol (or sugar)
  • 6 tablespoons cold butter or non-hydrogenated margarine, cubed

Custard:
  • 4 large eggs
  • 1/2 cup lemon juice (this was from 4 lemons for me)
  • 1 tablespoon lemon zest
  • 3/4 cup erythritol or xylitol or sugar (or something like truvia or swerve)
  • 1 teaspoon liquid stevia (I use this one which is glycerine based)
  • 2 tablespoons partly defatted almond flour OR 2 tablespoons smooth white cashew butter
  • 1 tablespoon coconut flour

Preparation:
Crust:
  • Preheat static oven to 325°F or 160° C.
  • Line an 8x8 inch pan with baking paper which reaches above two sides of the pan for easier removal of the bars. Grease the other two sides of the pan.
  • Combine almond and coconut flour and flaked coconut with powdered erythritol or which ever sweetener you use.
  • Cut in the butter or margarine cubes, then work in with your hands until you have a smooth dough.
  • Press dough into the pan and bake for about 20 minutes until it is golden brown.

Custard:
  • While crust is baking, juice and zest your lemons (or not, if you use bottled lemon juice...)
  • Cream together eggs and erythritol/xylitol/stevia, then add lemon juice and zest, stir well, and add flours or cashew butter and coconut flour. If necessary, use immersion blender to get the mixture smooth and without lumps.
  • When crust is golden brown, reduce temperature to 300°F or 150°C and pour custard over the crust, put back into oven and bake for another 40 minutes or until custard is set. It will remain a bit jiggly but set after cooling.
  • If you wish, sprinkle with toasted coconut flakes 5 minutes before removing from the oven.
  • Let cool and chill for about 1 hour.
  • If you wish, you can sprinkle the cake with powdered erythritol / xylitol or sugar before slicing.
  • The filling remains creamy, but gets firm enough to slice the cake.


Enjoy!