DESSERTS: LEMON BROWNIES(click here to print)

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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)

Directions

1. 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
2. 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.
3. 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.
4. 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.
5. Cut into squares and serve    15 carbs; 6 to 8 servings

    *www.diabeticconnect.com*