Lemon Blueberry Bars with Candied Lemons [3g Net Carbs]

Lemon Blueberry Bars with Candied Lemons [3g Net Carbs]

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6 Responses

  1. AutoModerator dedi ki:

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  2. RemiPea dedi ki:

    So here is the recipe:

    Cake Ingredients:

    * 3/8 Cup of Vegetable Oil
    * 3/8 Cup Coconut Flour
    * 6 Eggs
    * 3 Teaspoons Lemon Extract
    * 1 and 1/2 Teaspoons Vanilla Extract
    * 3 Teaspoons Baking Powder
    * 3/4 Cup Granular Monkfruit Sweetner
    * 1 Cup Almond Flour
    * Zest from 2 Lemons
    * Frozen Blueberries (Quantity up to you)

    Frosting Ingredients:

    * 1 Block of Cream Cheese, Softened
    * 1/2 Teaspoon Vanilla Extract
    * 6 Tablespoons Butter, Softened
    * 1/4 Teaspoon Lemon Extract
    * 3/4 Cup Powdered Monkfruit Sweetener

    Cake Instructions:

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. In a stand mixer combine all of the ingredients (except the blueberries) and mix until smooth.
    3. Spray your cake pan. I used the Copper Chef Bake & Crisp Pan.
    4. Pour the batter into the prepared pan.
    5. Top with however many frozen blueberries you like. I added about 5 per square.
    6. Bake for 30 minutes, or until an inserted knife comes out clean.

    Frosting Instructions:

    1. Combine all frosting ingredients into a stand mixer and mix until smooth.
    2. After the cake has completely cooled, top with frosting.
    3. Cut into bars (my pan came with an insert that automatically cuts the cake into 12 even pieces).

    For the Candied Lemons (The topping):

    Ingredients:

    * 2 Lemons (I used the ones that I took the zest from)
    * 1 Cup Granular Monkfruit Sweetener
    * 2 Tablespoons of Fresh Lemon Juice
    * 3/4 Cup Water

    Instructions:

    1. Cut the lemons into thin slices and discard of any seeds.
    2. In a saucepan, combine the water, sweetener, and lemon juice over medium high heat and stir until the sweetener has dissolved.
    3. Add the sliced lemon into the mixture.
    4. Cook for 15 minutes, or until the lemons are slightly translucent and the rinds have softened.
    5. Remove from the syrup with tongs and lay them out of wax paper to dry.
    6. Top cake slices.

  3. shaddragon dedi ki:

    Mine is now cooling happily away, preparatory to icing for tomorrow’s festivities. Thanks for the recipe!

  4. ilovecarrotcakes dedi ki:

    these look so good. too bad i can’t be trusted around anything like this. 😉

  5. zazachariah dedi ki:

    wow it looks amazing

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