Lemon Brownies with Coconut Lemon Glaze
Ingredients
- 2 cups almond flour
- 1 tablespoon arrowroot powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs, room temperature
- 2½ tablespoons lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons raw honey (or sugar free honey from Walmart)
- ¼ cup coconut oil, melted
- ⅓ cup coconut milk, full fat
- 2 tablespoons coconut butter
- 1 teaspoon vanilla extract
- Coconut Lemon Glaze:
- 2 tablespoons coconut milk, full fat
- 2½ teaspoons coconut butter
- ½ tablespoon lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons arrowroot powder
- 1 teaspoon raw honey (or sugar free honey from Walmart)
- In a large bowl mix together the almond flour, arrowroot powder, baking soda and salt. In a separate bowl, whisk together the eggs, lemon juice, lemon zest, honey, coconut oil, coconut milk, coconut butter and vanilla extract
- Add dry ingredients into the wet and gently mix with a spoon or spatula to form a batter. Do not over mix. Spread batter across the bottom of an 8x8-inch baking pan lined with parchment paper. Make sure paper covers all four sides of the pan.
- Bake at 350°F until a toothpick inserted into the center comes out clean, approximately 20-25 minutes. Set pan on a wire rack to cool.
- To make the Coconut Lemon Glaze: In a bowl, whisk together all ingredients for the coconut lemon glaze, then spread glaze over the top of the cooled brownie.
- Cut into squares and serve 15 carbs; 6 to 8 servings
*www.diabeticconnect.com*
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