Low Carb Recipe Ideas
A low carb graham wafer crust, luscious tart lemon filling, rich cream cheese and crumbled low carb graham wafer topping to make these lemon squares as pretty as they are delicious,
After I made my Low Carb Lupin Bread Crumbs I stored them into a mason jar and noticed that when I opened the jar I thought the crumbs smelled like graham wafer so I though I would experiment and see if the crumbs would work as a crust. To my surprise I was very please to find that you would not know the difference between regular graham wafer crust and the crust I am making today.
These Low Carb Graham Wafer Crust Lemon Squares are amazing and you will not regret trying them.
So lets get started and I will show you how to make it!
Graham Wafer Crust
1 3/4 cups lupin bread crumbs (208 grams)= 7 slices of lupin bread (https://www.lowcarbrecipeideas.com/low-carb-lupin-flour-croutons-and-bread-crumbs/)
1/2 cup + 6 tablespoon (119 grams) erythritol/monk fruit powdered
1/2 tablespoon cinnamon
1/2 cup + 2 tablespoons melted butter (115 grams) ( you could cut back on the butter)
Directions for Crust
In a bowl add the bread crumbs, sweetener and cinnamon. Mix well!
Melt the butter, add the bread crumb mixture and mix well.
Divide the crumbs in half
Press half of the crumbs into a 7″ x 11″ Pyrex dish
Directions Lemon Filling
1 cup fresh lemon juice ( I used 5 small lemons to make a cup)
4 teaspoon lemon zest
1 cup erthyritol/monk fruit powdered
1/4 teaspoon salt
3 egg yolks
1 cup cold water
1 pack Knox gelatin powder
1/4 teaspoon xanthan gum
1 tablespoon butter
In a bowl combine water, gelatin and xanthan gum, set aside.
In a saucepan add lemon, sweetener, zest, salt and egg yolks, stir.
Add the cup of water with the gelatin and xanthan gum,
Turn on the burner stir or whisk well. Occasionally stir and make sure nothing sticks to the bottom of saucepan.
The mixture will thicken a bit but will be still very runny.
Let it come to a soft boil stirring for approximately 2 minutes. Remove from stove ad place in fridge while you make the cream cheese topping.
Directions Cream Cheese Topping
1 block of cream cheese
6 tablespoons powdered erthyritol/monk fruit
1 cup whipping cream (240 grams)
1 1/2 teaspoon lemon extract
Mix the cream cheese and sweetener then gradually mix the whipping cream and extract until fluffy.
Put the Dessert Together
Your crust is on the bottom of the Pyrex dish
Remove the saucepan of lemon from the fridge and pour the mixture over the crust.
Don’t be scared, it is very runny but it will all work out. Place the dish in the fridge until the lemon sets.
(approx. 2 hours)
Once the lemon is set, spread the cream cheese mixture on top and then sprinkle the remainder of the crumbs on top.
Refrigerate and let the dessert set.
Keep refrigerated
*This count is for the lemon filling and cream cheese topping only*
161 calories
Servings: 15
Yield: 0.9
The Crust was difficult to calculate, It might not be exact but it is pretty close.
It took 7 slices of Lupin Bread made into bread crumbs to make this crust. I calculated 9.1 net carbs for 7 slices, divided by 15 servings for this dessert which equals .6 net carbs per servings.
If I am correct it would work out to be 1.5 net carbs per serving.
Stay Healthy and Live Well!
Gayle
