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Low Carb Lemon Squares

Low Carb Lemon Squares Recipe

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For the crust:

3/4 cup almond flour

1/4 cup oat flour

1/2 cup Splenda

1/2 cup softened butter

1/2 teaspoon guar or xanthan gum (optional, just helps hold it together better)


2 large eggs

1 cup Splenda

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons lemon juice


Blend crust ingredients and pat into a 8 x 8-inch baking pan spayed with non-stick
cooking spray.
Bake for about 18 minutes or until very lightly browned and set
(not shiny
any more).
Beat the ingredients for the filling for about a minute, pour evenly
over the
pre-baked crust and bake again for about 15-20 minutes or until barely browned
and set.

Let cool at room temperature, cut into 16 even squares, eat one and cover the
cool in the refrigerator.
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