These are lower-carb than a traditional recipe, but remember that Splenda when used in quantity does have carbs. They are much lower calorie than the original recipe, and to me they were very good. I do not like ultra-sweet desserts, though, so cutting back the sugar in the crust didn’t hurt a thing. And I also think the almond flavor of the almond flour and lemon go together excellently. It turned out just a tiny bit on the tart side, which I loved!
The original recipe called for sweetened coconut, a ½ cup of icing sugar, flour (instead of almond flour) in the crust, and sugar (instead of Splenda) in the custard. I used CarbQuick instead of flour in the custard part, because almond flour would have been grainy there.
This turned out very well. I made for my own Mother’s Day treat – but then I had to share it.
- 1 cup unsweetened shredded coconut
- 1 cup almond flour
- ½ cup butter (room temp)
Preheat oven to 350 degrees
Mix together and spread evenly over bottom of greased 9”x13” in pan.
Bake for 15-20 min until lightly browned.
Reduce heat to 325
- 1 cup fresh lemon juice (about 4 lemons)
- zest of 2 lemons
- 6 eggs
Whip together until well blended then add:
- ½ cup CarbQuick (instead of flour)
- 2 ½ cups Splenda (instead of sugar)
Pour lemon mixture over hot crust and bake another 30-35 min until set. (It doesn’t jiggle when you shake the pan.)