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Sugar-free Lemon Slices (Gluten-free)
Why it's Low GI
A keto-friendly lemon slice — an almond-flour base with a silky lemon-curd top, sweetened with erythritol. Rich, so a small piece satisfies without spiking blood sugar.
Method
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- Heat the oven to 180°C. For the base, mix the coconut oil, almond flour, erythritol and lemon zest.
- Line or grease a tin and press the base in as an even, firm layer. Bake for 10 minutes, then leave to cool a little.
- For the topping, warm the coconut oil gently in a pan.
- Dissolve the erythritol in a little water, then mix with the oil, lemon juice, zest and yolks. Return to the heat.
- Stir until thickened, then pour into a tall jug.
- Blend with the xanthan gum and softened gelatine until smooth.
- Pour over the almond base, spread out and bake for 10 minutes at 180°C.
- Cool before slicing. Dust with almond or coconut flour, or a little sweetener, to serve.
Nutrition
Per slice (est.): ~215 kcal · Carbs 3 g · Fat 21 g · Protein 4 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
Tip
Rich and calorific — a tiny piece goes a long way.
More Low-GI recipes
GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.