Iced Lemon Brownies (Low Carb, Paleo)

These yummy lemon brownies are dairy free, low carb, and paleo! They taste similar to lemon bars, only they’re faster to make. I used xylitol for these, since I’m trying to stay away from sugar, but you can use coconut sugar instead.

Iced Lemon Brownies (Low Carb, Paleo)
  • 1½ cups almond flour
  • 1 tablespoon coconut flour
  • 1 tablespoon tapioca starch
  • 1 teaspoon psyllium husk powder
  • 2 eggs
  • 3 tablespoons fresh lemon juice
  • ¼ cup almond milk
  • 2 tablespoons grapeseed or coconut oil
  • ¼ cup xylitol or coconut sugar
  • Icing:
  • ¼ cup xylitol or coconut sugar, powdered in coffee grinder
  • 2 teaspoons arrowroot or tapioca starch
  • 2 teaspoons almond milk
  • ½ teaspoon lemon zest
  1. Add all of the dry ingredients in a bowl and stir.
  2. Whisk together the wet ingredients and the xylitol in a separate bowl.
  3. Add the dry to the wet and mix until combined.
  4. Pour into a small greased baking dish and bake at 350 for about 18 minutes.
  5. Let it cool in the fridge or freezer.
  6. In a small bowl, mix together all of the ingredients for the icing.
  7. Using a spatula, spread the icing over the bars. Slice into 9 bars.

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