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NO BAKE LEMON SLICE

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No Bake Lemon Slice

 

Wait until you try this fabulous recipe for No bake lemon slice made without any added sugar. The recipe is uses a home made condensed milk and the flavours and method for making these healthy sweet treats, is very similar to the classic recipe for No Bake Lemon Slice.

 

Topping Options

I've given you the option of either icing/frosting the slice or you can simply sprinkle some coconut on top to serve. Either way, it tastes delicious. The end result is a simple to make but reasonably healthy snack. It is ideal for diabetics, celiacs or any one with a gluten intolerance. It's also perfect for anyone following a low carb or sugar free diet.

 

Lemon Bliss Balls

This recipe is suitable for making into bliss balls as well. Just follow the recipe and shape into balls instead of pressing into a slice pan. Roll the balls in coconut and store in the fridge or freezer.

 

Storing Low Carb No Bake Lemon Slice

I love to slice this up and freeze it in portions so it's easy to grab one if ever I feel like a healthy treat. You do need to store this slice in the fridge if you aren't freezing it, as it will soften at room temperature.

 

Prep Time:20 minutes

Total Time:20 minutes

Course: Baking, Cakes, Muffins and Sweets
Cuisine: Diabetic, Gluten Free, Keto, Low Carb, Sugar Free
Keywords: lemon, lemon slice, no bake, no bake slice
Servings: 20 serves
 

Ingredients

  • 1/3 cup cream
  • 2 tablespoons butter
  • 2 tablespoons Erythritol or alternative sweetener
  • 1 cup almond meal or almond flour
  • 1 cup desiccated coconut
  • 1/2 teaspoon vanilla extract
  • Juice and rind of one lemon
  • 3 tablespoons coconut oil
  • 1/2 cup sunflower seeds or pistachio's
  • 1 tablespoon coconut flour
  • pinch salt
 

Optional Icing Ingredients

  • 1/2 cup low carb confectioners sugar
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
 

Instructions

  • Combine cream, butter and Erythritol in a small pan on the stove top and heat on a medium heat until just before it boils. Turn the temperature down to as low as you can and simmer very gently for a further 10 to 15 minutes. Allow to cool slightly.
  • Add the remaining dry ingredients into a mixing bowl and pour in the cream mixture. Add the vanilla extract, coconut oil , lemon juice and rind and mix until well combined.
  • Line a 20 cm x 25 cm/8 x 10" slice tray lined with baking paper and press the mixture into the pan. Refrigerate until cool. If you don't want to ice/frost the slice, you can sprinkle additional desiccated coconut on top of the slice and refrigerate.
  • To ice/frost the slice, cream the butter for 1 minute with a hand mixer. Add the lemon juice and confectioners sweetener and beat till creamy and light. Spread the icing/frosting mixture on top of the slice and sprinkle wirh a little coconut. Store in the fridge or freeze.
 

Recipe Notes

This recipe needs to be refrigerated. Because butter and coconut oil are used in it, it will soften at room temperature.

Feel free to omit the sunflower seeds or pistachio, and add macadamia or almonds in their place.

If you don't like your slice too lemony, adjust the amount of lemon juice to taste.

 

Nutritional Information

Serving: 1Serve | Calories: 123kcal | Carbohydrates: 2.8g | Protein: 2.3g | Fat: 12g | Fiber: 2.7g
 
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