I love desserts. I’m usually more of a chocolate person, but sometimes I crave the refreshing sweetness of my grandma’s famous lemon bars!
Traditional lemon bars are refreshingly tangy, but don’t let the citrus fool you into thinking lemon bars are healthier than they really are.
Most traditional lemon bar recipes call for a full cup of butter and 1½ pounds of sugar…which packs more than 300 calories into one tiny square!
That’s why I was so excited to find a healthier option in this recipe for low carb lemon bars. They have the same great flavor without all of the added fat and sugar.
In fact, these low carb lemon bars have 9 grams of protein and 11 grams of fiber per bar!
The low carb lemon bars are the perfect gluten free, low calorie dessert with only 3 net carbs.
LOW CARB LEMON BARS
- 3 T Butter
- 2 Large eggs
- 1/2 C Fresh squeezed lemon juice
- 1 Packet Lemon Bar Crust and Lemon Bar Filling (available at http://amzn.to/2tO6CVi)
- Preheat oven to 350 degrees.
- In a medium bowl, combine butter with Lemon Bar Crust mix with a spatula until dough forms. (Crust will seem dry at first; continue mixing until crust is fully incorporated and forms into a ball; this can take two full minutes of mixing. DO NOT ADD WATER!)
- Once crust is mixed, place in the middle of a lightly greased 9x9 baking pan and spread with fingers and palm of hand to evenly distribute on bottom.
- Place in oven, on middle rack and bake for 8 minutes. (Do not overcook.)
- Remove from oven and let cool for 5 minutes.
- While crust is cooling, combine lemon juice, eggs and Lemon Bar Filling mix with a whisk.
- Once filling is mixed, pour directly onto baked, cooled crust.
- Place back in oven, on middle rack, and bake for an additional 18 to 20 minutes.
- Remove from oven and allow to cool completely.
- Store in an airtight container.
- All ingredients should be at room temperature for best results.
The following ingredients make these Paka low carb lemon bars such a tasty treat:
Whey Protein Isolate – A partially hydrolyzed natural whey protein isolate that has two independent trials. Aside from the functional benefits of this particular ingredient for purposes of baking, the independent trials on this ingredient show significant decreases in fat mass while retaining lean body mass.
Kakato™ Sweetener (Contains: Natural Soluble Prebiotic Fiber, Tagatose, Stevia Extract, Monk Fruit Extract, and Natural Flavor) – Whereas most baking mixes load up on sugar (including various sugar names), Paka baking mixes uses Kakato™ sweetener as its sugar substitute. This allows for a teeth friendly, prebiotic, low glycemic index, and fiber sweetener sugar substitute to give you the sweetness you crave from sugar without all the negatives of sugar.
Flaxseed Meal – This is a natural clean flaxseed hydrolloid and protein system to help with moisture management and shelf life extension of these baking mixes. It increases the baking good volume, improves dough extensibility, and increases mouthfeel.
They also include Almond Flour, Coconut Oil, and Sea Salt! All awesome ingredients you won’t find in traditional baking mixes.
P.S. I love to create yummy low carb recipes from scratch.
But sometimes I just need something FAST.
If you’re looking for low carb baking mixes that are quick, easy, AND delicious, look no further!
I’ll be honest–most low carb “healthy” baking mixes that I’ve tried have been pretty gross. They generally taste like cardboard and have so many sugar alcohols that they leave me super bloated and uncomfortable.
We first tried the Paka Baking Mixes to make muffins and brownies (you can check out that review here) and loved them so much that we decided to give the low carb chocolate chip cookie mix a try (check out those results here!
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