Ingredients
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)
Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice
Method
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
rest.
Keep
cool in the refrigerator.
