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Diabetes Bites - curated collection of recipes for type 1 & type 2 diabetes

A curated collection of recipes for type 1 and type 2 diabetes by a diabetes educator and nutritionist, complete with nutritional information.

Chocolate Lemon Bars

Recipe adapted for low carb from Source: https://www.foodnetwork.com/recipes/food-network-kitchen/chocolate-lemon-bars-18014370

INGREDIENTS:

Chocolate Crust:

  • Low carb shortbread crust – recipe here: https://www.lowcarbmaven.com/basic-shortbread-crust/ (makes 16 servings)
  • 1/2 cup unsweetened cocoa powder, such as Ghirardelli Unsweetened 100% Cocoa Powder
  • 1/3 cup alternative sugar such as Monk fruit or Allulose
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) unsalted butter, melted

Lemon Curd:

  • 2 cups alternative sugar (allulose)
  • 2/3 cup Paleo or low-carb flour (King Arthur Keto flour is a good option)
  • 2 teaspoons lemon zest (from about 1 lemon) plus 1 cup lemon juice (from about 8 lemons)
  • 4 large eggs plus 2 yolks

Chocolate Ganache:

  • 3/4 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 5 ounces Lily Dark Chocolate chips 55%
  • Flaky sea salt

INSTRUCTIONS:

  1. For the chocolate crust: Place a rimmed baking sheet on the middle rack of the oven and preheat the oven and baking sheet to 350 degrees F. Spray the bottom and sides of an 8-inch square baking dish with nonstick cooking spray and line with parchment, leaving a 2-inch overhang on each side.
  2. Pulse the shortbread cookies in a food processor until finely ground and resembling sand. Add the cocoa powder, sugar and kosher salt and pulse just to combine. Add the butter and pulse until the dough comes together when squeezed and resembles wet sand.
  3. Press the dough into the bottom of the prepared baking dish and bake until the crust looks set and almost dry, about 15 minutes.
  4. While the crust is baking, make the lemon curd. (The curd needs to be poured into the hot crust before it cools.)
  5. For the lemon curd: Whisk together the sugar, flour, lemon zest, whole eggs and yolks in a medium bowl. Add the lemon juice and whisk until combined.
  6. When the crust is baked, gently pour the curd on top of the hot crust; it’s okay if a few crumbs float up. Carefully place the dish on the hot baking sheet and bake until the filling is set around the edges but still slightly jiggly in the middle, 30 to 35 minutes.
  7. Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill and set completely, at least 2 hours and up to overnight.
  8. For the chocolate ganache: Heat the heavy cream and kosher salt in a small saucepan over medium heat until boiling. Add the chocolate chips to a medium heatproof bowl, pour over the heavy cream mixture and let sit for 5 minutes. Whisk together until smooth.
  9. Pour the ganache over the lemon curd, spread to smooth and sprinkle with flaky sea salt. Refrigerate until set, at least 4 hours and up to overnight.
  10. Use the parchment overhang to remove the bars from the pan. Cut into squares before serving
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