|G-free Low Carb Blueberry Lemon Bars|
More blueberry recipes! I made these with Stevia only, so they contain no sugar alcohols (for those with corn allergies). And if you want to make them dairy free, just replace the butter in the crust with extra virgin coconut oil, or expeller-pressed coco oil for a non-coconut taste. My fave is Tropical Traditions and no, they don't pay me to say that! Of course, if they'd like to, I'm all for it! I'd say it anyway! I think it's the best brand and I also think they are a great company. I honestly don't trust any other expeller pressed coconut oil.
These are best served cold.
***TIP: Make zest from your lemon before you half it and juice it. If you don't have a lemon zester, then use a cheese grater.
Blueberry Lemon Bars
8 generous servings at 6.1 effective carb count (8.9 carbs - 2.8g fiber)
1 1/2 cups almond flour, I used Honeyville
1/8 teaspoon Stevia powder (NuNaturals preferred, or Sweetleaf)
1/4 teaspoon sea salt
6 Tablespoons organic butter, melted [or expeller-pressed coconut oil]
1/2 teaspoon almond extract
|Edges of crust slightly browned|
4 eggs, organic, pastured preferred
1 teaspoon organic lemon zest, finely chopped if necessary
1/2 cup fresh lemon juice
1 teaspoon NuNaturals Stevia powder, or 1/2 teaspoon Sweetleaf (then more to taste)
1/2 cup almond flour, I used Honeyville
1 teaspoon baking powder
1 cup organic blueberries, washed and stems removed (raspberries would be a good sub in this recipe)
|how blueberries should look on crust|
Then give the lemon mix a good stir and pour over blueberries. Bake (still at 350˚F) for 25- 30 minutes until set. What does set mean? It won't be jiggly when you shake it. Or you can give it a toothpick test by putting your toothpick in the center and making sure the toothpick comes out clean, with nothing sticking to it. The edges will be slightly brown. Cool on a wire rack for about 30 minutes, then transfer to refrigerator for about an hour.
|done: bars are set. Cooling.|