Coconut And Jam Slice Recipe

Gluten Free Raspberry Coconut Slice Bars (Low Carb …

WebJul 20, 2019 · Add salt, coconut flour, and powdered erythritol and mix until everything is well blended and comes together into a ball. It will hold …

Rating: 4.5/5(29)
1. Preheat oven to 350F.
2. Grate the butter and add it to a large mixing bowl.
3. Blend eggs, vanilla, and cream in a small bowl and whisk until well blended and pour into the bowl with the grated butter.
4. Add salt, coconut flour, and powdered erythritol and mix until everything is well blended and comes together into a ball. It will hold together, but still be a bit crumbly.

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Coconut Lemon Slice (GlutenFree, LowCarb) Cooked & Loved

WebJun 20, 2022 · Preheat the oven to 175 C / 350 F. Line a 9×6 inch or a more square baking pan with parchment paper, hanging over the sides. Step 2. Beat the eggs until frothy. …

Rating: 5/5(4)

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Low Carb Blueberry Crumble Bars Low Carb Maven

WebMay 2, 2017 · Bake: Place into the middle of the oven and bake for 30-40 minutes or until the top is golden brown. Let cool completely before lifting …

1. Blueberries: Place the blueberries, lemon juice, and water in a small pot over medium heat to thaw. Mix the dry ingredients together. When the berries have thawed, stir the dry ingredients into the blueberries and bring up to a simmer, stirring until thickened. Remove from heat to cool.
2. Shortbread Crust: Preheat oven to 350 degrees F. Spray a 9x9 inch metal pan with baking spray and line with a piece of parchment that covers all or most of the bottom of the pan and overhangs two opposite sides. This will help you remove the whole dessert from the pan. Powder the coconut in a coffee grinder.
3. Measure all of the dry ingredients into a smallish mixing bowl. Mix thoroughly with a whisk. Melt the butter and add it to the dry ingredients. Stir and press the mixture with a large spoon or rubber spatula until the butter is incorporated. Squeeze a small amount in your hand to test if it will hold together nicely. If not, add 1-2 more tablespoons of melted butter.
4. Assembly: Remove 1 cup of the shortbread crumb mixture. Dump the rest of the mixture into the prepared pan, spread it evenly and top with a piece of waxed paper. Press the crust firmly into the pan with a flat bottomed glass. Pour the blueberries over the crust. There will be open spaces. Crumble 1/2 of the reserved crust mixture over the blueberries and then half of the almonds. Repeat. Sprinkle with additional sweetener if desired.

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