Aunt Rocky’s Low Carb Meyer Lemon Squares

Preheat oven to 350ºF. Grease a 7×11 baking pan, and cut a strip of parchment just wide enough to cover the bottom and long enough to stick out each end. Put parchment in the baking dish, and set aside.

In a small mixing bowl, whisk coconut flour, oat fiber, salt, baking powder and erythritol to break up any lumps. Set aside.

In a medium mixing bowl, melt butter in the microwave (45 seconds to 1 minute). Add eggs, lemon zest, lemon juice, vanilla, and liquid; whisk well.

Add dry ingredients to wet ingredients and quickly whisk until smooth. Coconut flour is very thirsty, and the batter will be thicken quickly.

Spoon batter into baking dish, smooth top with spatula. Bake 30–35 minutes, or until edges are browning and a toothpick in the center comes out clean. Cake may look moist on top due to the amount of coconut oil in the recipe, but it will dry out as it cools.

If using the optional lemon sugar topping, simply mix topping ingredients and sprinkle it over the cake as soon as it comes out of the oven. (Other optional toppings include sugar-free whipped cream, cream cheese frosting, or a simple glaze.)

Cool in the pan on a cooling rack. Run a knife along the sides of the baking dish, then carefully lift the cake out and onto a cutting board. Cut into 12 squares. This cake is very moist. Store leftovers in refrigerator, or may be frozen.

Note: I trust Lifesource oat fiber to provide a gluten-free product. Oat fiber adds a bready texture to low carb baked goods. It may be omitted, but the texture of the finished product will differ.

Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid Sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 117, Total Fat 10 g, Saturated Fat 6 g, Sodium 530 mg, Potassium 26 mg, Total Carbohydrate 4 g, Dietary Fiber 2 g, Net Carbs 2 g, Sugars 1 g, Protein 3 g. Macros: 82% fat, 11% protein, 7% carbs.

© January 9, 2018 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.