About
These deliciously simple almond squares are light and fluffy with a hint of lemon and a crunchy top of slivered almonds.
Where xylitol has been used in the recipe, this can be replaced with erythritol or your preferred low carb sweetener of choice.
Perfect for afternoon tea or as a lunch box treat!
Ingredients
- 3 medium egg whole
- 3 tablespoon almond milk
- 2 cup finely ground almond meal flour by bob's red mill
- 2 tablespoon blanched slivered almonds by blue diamond
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon, ground
- 1 teaspoon almond extract
- ½ teaspoon baking soda
- ⅓ cup xylitol by now
- ⅓ cup unsalted butter
Instructions
- Preheat the oven to 340 degrees Fahrenheit and line a loaf tin with baking paper.
- Add the almond milk, butter, lemon juice, xylitol, eggs and almond extract to a food processor and blend to combine.
- Add the ground almonds, cinnamon and baking soda to the food processor and blend until you have a smooth and creamy batter.
- Pour the cake batter into the lined baking tray and transfer to the oven to bake for 35 minutes.
- Remove the cake from the oven and scatter the flaked almonds over the surface.
- Return to the oven for a further 5-10 minutes or until the cake is cooked through and golden brown all over. Leave the cake to cool completely in its tin then cut into 10 squares.
Nutrition Facts
- Servings: 10
- Calories: 229.1kcal/958.7kJ (per serving)
- Fat: 19.5g (per serving)
- Carbs: 12.0g (per serving)
- Protein: 6.9g (per serving)
