Ingredients for approx. 12 cuts |
|
| 80 g |
butter |
| 160 g | |
| 280 g | |
| 3 | eggs |
| 3 |
organic lemons |
| 1 pinch | |
|
My Sweet Organic Erythritol Powder for sprinkling |
|
That's how it's done:
Melt the butter in a water bath and mix with the 40g xylitol. Add 160 g almond flour and stir until smooth. Place the mixture on a baking tray lined with baking paper and bake at 170°C for about 20 minutes. Remove the base from the oven and allow to cool for about 10 minutes.
Meanwhile, rub the lemon peel off and squeeze out the juice. Cream the eggs with the remaining xylitol and a pinch of salt. Add the lemon zest and juice, as well as the remaining almond flour and stir until smooth. Place the mixture on the cooled base and bake at 170°C for another 25 minutes.
After cooling down, top with My Sweet Bio-Erythrit powder and cut into handy slices – ready!
Tip: The lemon bars can also be topped with melted chocolate without added sugar.
