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Lemon Brownies With Coconut Lemon Glaze
These Paleo Lemon Brownies are topped with a sweet Coconut Lemon Glaze. The brownies are lighter in texture, almost like a cake and made with almond flour.
Gluten-free, Low-carb/Keto, Paleo
Servings
12
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Recipe by:
Adriana Harlan
(livinghealthywithchocolate.com)
Ingredients
▢
2
cups
blanched almond flour
▢
1
tablespoon
arrowroot powder
▢
½
teaspoon
baking soda
▢
¼
teaspoon
fine Himalayan salt
▢
2
eggs
room temperature
▢
2 ½
tablespoons
lemon juice
▢
1
tablespoon
lemon zest
▢
4
tablespoons
raw honey
▢
¼
cup
coconut oil
melted
▢
⅓
cup
full-fat coconut milk
▢
2
tablespoons
coconut butter
▢
1
teaspoon
vanilla extract
Coconut Lemon Glaze:
▢
2
tablespoons
full-fat coconut milk
▢
2 ½
teaspoons
coconut butter
▢
½
tablespoon
lemon juice
▢
2
teaspoons
lemon zest
▢
2
teaspoons
arrowroot powder
▢
1
teaspoon
raw honey
Instructions
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.
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.
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.
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.
Nutrition
Calories:
127
kcal
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Carbohydrates:
9
g
|
Net Carbs:
9
g