Natural Lemon Bars
- stick unsalted butter, softened
- 4 Tablespoons stevia
- 4 eggs
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 1/4 cup 0% plain yogurt
- pinch salt
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon lemon zest from the fresh lemon
- 1 drop lemon oil (be careful, it can be very strong!)
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350F.
- Line with foil and grease an 8 x 8″ baking pan.
- In a large bowl, using a hand mixer, cream together the softened butter and sweetener until pale and fluffy.
- Slowly add the eggs one at a time, mixing well before adding the next egg.
- Fold in the coconut flour and almond flour, mixing well. Since both flours are so fatty, they will tend to repel liquid, so keep mixing until almost fully incorporated.
- Fold in the yogurt, lemon juice, zest and oil. Stir gently until thoroughly mixed.
- Place in the preheated oven and bake for 20 minutes, or until set in the center.
- Remove from the oven and cool on a wire rack for 20 minutes.
- Using a sharp knife, cut into squares or bars.
- Refrigerate for at least an hour until they are chilled and settled.
- Freeze any you don’t eat so you can have a treat any time.
The entire recipe has around 12 grams of net carbs.
For variety, you can also make with orange juice, zest and oil, or lime or key limes.
Cookies are the ideal dessert in some ways because they are very portable. Bake up a batch, freeze in a zippered freezer bag, and pack one with your healthy snacks and lunch to take with you anywhere.
German Chocolate Cake Cookies
If you like German chocolate cake, that is, chocolate with coconut, you will absolutely love these drop cookies.
- 2 1/4 cups whole wheat flour
- 1/2 cup cocoa, unsweetened
- 1 teaspoon baking soda
- Pinch salt
- 2 stick butter, softened
- 1 cup applesauce
- 1 cup raw honey
- 2 teaspoons vanilla extract
- 3 large eggs, beaten
- 1 cup dark chocolate chips
- 1 cup shredded coconut, unsweetened
- 1 cup chopped pecans
- Preheat the oven to 375F.
- Lightly grease three baking sheets. Or line with foil and grease, for easy clean-ups. Set aside.
- In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
- In a large glass bowl, using a hand mixer, beat together the butter, honey, applesauce, vanilla, and eggs.
- Working in small batches, fold the dry ingredients into the wet ones until fully incorporated.
- Place the chocolate chips, coconut and pecans over the top of the batter, spreading evenly.
- Then fold them into the batter until fully incorporated.
- Using a tablespoon, drop a rounded spoonful of batter onto the prepared baking sheet. Repeat to form more cookies, placing them a distance apart, until you have filled the first baking sheet.
- Bake about 9 to 10 minutes, or until the cookies are cooked in the center and they are not burning.
- Insert a wooden toothpick into the middle of several cookies to check for doneness-it should come out clean.
- When the cookies have reached desired doneness, remove them from the oven and slide them off the baking sheets and onto a rack to cool.
- Repeat steps 8 through 11 until the entire batch of dough has been used up.