Lemon squares

Preparation time 50 minutes
Difficulty (1–5) 3
Calorie 148 kcal
Number of portions 12 portions
Ingredients
Dough
Almond flour
1 cup
Salt
1/4 of teaspoon
Erythritol
2 teaspoons (or other sweetener)
Coconut oil
1 tablespoon
Ghee
2 tablespoons
Protein
1 tablespoon
Aroma
according to protein used
Topping
Almond flour
1/4 of cup
Erythritol
2 teaspoons (or other sweetener)
Liquid stevia
1 teaspoon
Egg
4 large ones
Lemon juice
1/2 of cup (approx. 3 lemons)
Grated coconut
10 g (not mandatory)
Grated coconut
Preparation process
  1. Preheat the oven to 180 °C. Put on the baking form (of approx 18× 24 cm size) with a baking paper.
  2. Properly mix dry and wet ingredients separately on a corpus, then mix everything together. Spread the dough evenly on the bottom of the baking mold. Bake for 15 to 17 minutes.
  3. Mix all the ingredients for the topping, then pour the mixure on the hot corpus.
  4. Put everything back to the oven for a further 15–20 minutes, then let the cake cool down for about 30 minutes and let stand for 2 hours in the fridge.
  5. Cut into squares.
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