Lemon Brownies

Fresh Lemons from the Garden

Makes 16 brownies

Pre-heat oven to 350 degrees


1/2 cup Almond Flour

1/4 cup Coconut Flour

1/2 tsp Xantham Gum

1 stick butter, softened

2 large or extra large eggs

3/4 cup sweetener of choice

2 tbsp lemon fresh lemon juice

1 1/2 tbsp lemon zest

1/4 tsp Kosher or sea salt

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp vanilla extract

Lemon glaze:

1/2 cup sifted powdered Swerve

2 tbsp fresh lemon juice

1/2 tsp cold water if needed

lemon zest for sprinkling on top

  1. Line a baking pan with parchment. Arrange a rack in the middle of the oven and heat to 350°F. Line a 8×8-inch baking pan with parchment paper so that it hangs over two sides of the pan. Lightly coat the pan and parchment with cooking spray or butter.
  2. Whisk all wet ingredients. until incorporated
  3. Stir in the dry ingredients.  until incorporated
  4. Spread the batter in the pan. Transfer the batter to the prepared baking pan and spread into an even layer.
  5. Bake the brownies. Bake until a tester comes out with just a few crumbs, 25 to 35 minutes. The edges should look firm and well-baked, and the center should be moist but not gooey.
  6. Glaze the brownies
  7. Chill the brownies. Immediately place the brownies in the refrigerator and chill for at least 1 hour before slicing. Brownies will be at their chewiest when completely cool. Grasping the parchment paper hanging over the edges, pull the brownie slab out of the pan and place on a cutting board. Cut into 16 pieces.

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