Low Carb Lemon Brownies
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No added Sugar
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I love these yummy lemon brownies. The glaze adds a hit of extra sweetness, so if you are not a sweet tooth, try them without it at first as you may prefer to leave it off.
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Ingredients
¾ cup Almond Flour ¾ cup NatVia Baking Sweetener (Stevia and Erythritol combination. The equivalent of ¾ cup of sugar) ¼ tsp salt 125g softened butter ¼ tsp Cream of Tartar* 1/8 tsp Sodium Bicarbonate* 1 tbsp lemon zest (= the zest from 1 lemon) 2 tbsp lemon juice 2 large eggs *The Cream of Tartar and Sodium Bicarbonate can be replaced with 1 tsp of Baking Powder. For the Lemon Glaze ¼ cup NatVia Icing Mix# 1 tbsp Lemon Juice #You can use “NatVia Icing Mix” or process “NatVia Baking Sweetener” in the blender (I used a thermomix) until it is a fine powder that is similar looking to normal icing sugar. |
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Method
1. Preheat the oven to 160°C (fan forced)
2. Line a 20cm x 20cm (8x8 inch) baking tin with baking paper.
3. In the bowl of an electric mixer, beat together the almond flour, NatVia Baking, salt and softened butter until well combined.
1. Preheat the oven to 160°C (fan forced)
2. Line a 20cm x 20cm (8x8 inch) baking tin with baking paper.
3. In the bowl of an electric mixer, beat together the almond flour, NatVia Baking, salt and softened butter until well combined.
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4. In a separate bowl, whisk together the eggs, lemon zest, lemon juice, cream of tartar and sodium bicarbonate.
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5. Pour the egg mixture into the almond flour mixture and beat until well combined.
6. Pour into the baking tin, gently spreading it out to the edges.
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7. Bake for 35 – 45 minutes until golden brown on the top, and an inserted skewer comes out dry.
8. Cool in the tin.
8. Cool in the tin.
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9. Make the Lemon glaze by combining together the NatVia Icing mix and lemon juice.
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10. Spread thinly over the brownies. Let set.
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11. Slice into bars and serve.
Print off the recipes below in either pdf or jpg.
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