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| Lo-Carb Lemon Bars |
For the crust:
3/4 cup almond flour
1/4 cup oat flour
1/2 cup Splenda
1/2 cup butter, softened
1/2 teaspoon guar gum or xanthan gum (optional, holds crust together better)
Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice
Pre-heat oven to 350° F.
Blend crust ingredients and press 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).
Combine the filling ingredients and mix for about a minute, then pour evenly over the pre-baked crust.
Bake again for 15-20 minutes, or until barely browned and set.
Let cool at room temperature, then cut into 16 squares. Keep refrigerated until ready to serve. |
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