Crust:
2 cups almond flour
1 cup unsweetened shredded coconut (ground in a coffee grinder)
1/3 cup whey protein powder (plain or vanilla)
1/3 cup low carb powdered sugar
1/2 teaspoon salt
4 ounces salted butter
NOTE: Spray a 9×9 inch metal or glass pan with baking spray and line with a piece of parchment that covers all or most of the bottom of the pan and overhangs two opposite sides. This will help you remove the whole dessert from the pan.
Measure all of the dry ingredients into a smallish mixing bowl. Mix thoroughly with a whisk.
Melt the butter and add it to the dry ingredients. Stir and press the mixture with a large spoon or rubber spatula until the butter is incorporated. Squeeze a small amount in your hand to test if it will hold together nicely. If not, add 1-2 more tablespoons of melted butter.
Press firmly into a prepared pan. Bake at 350°F and let cool before adding filling! ⬇️
Filling:
1 cup freshly squeezed lemon juice
3/4 cup low carb powdered sugar
1/2 teaspoon low carb powdered sugar to top
1 tablespoon or arrowroot powder
5 large eggs
2 large egg yolks
pinch of salt
In a medium bowl, mix the sweetener, arrowroot powder and salt together with a hand mixer. Add the eggs and yolks and mix thoroughly. Add the lemon juice and mix until the powdered sweetener is dissolved.
Pour the lemon mixture onto the cooled shortbread crust and bake for approximately 30 minutes or until the lemon custard is just cooked through.
Let cool completely before sprinkling with remaining sweetener, keep refrigerated!
Makes 16 bars: 4 net c each, 9 p, 14 f
Recipe from Low Carb Maven.
