Low Carb No Bake Lemon Slice
Low Carb No Bake Lemon Slice
You are going to love this recipe for a Low Carb No Bake Lemon Slice. The traditional recipe uses sweetened condensed milk as a binder in the recipe. I have recreated a low carb version of sweetened condensed milk and it is what helps to hold this recipe together. The flavors are just like the traditional recipe but without the carbs and added sugar. The fresh lemon juice and zest add a lovely lemony tang to the recipe. Feel free to alter the amount if you don’t want it so lemony.
I’ve given you the option of either icing/frosting the slice or you can simply sprinkle some coconut on top to serve. Either way, it tastes delicious. The end result is a simple to make but reasonably healthy snack. It is ideal for diabetics, celiacs or any one with a gluten intolerance. It’s also perfect for anyone following a low carb or sugar free diet.
Lemon Bliss Balls
This recipe is suitable for making into bliss balls as well. Just follow the recipe and shape into balls instead of pressing into a slice pan. Roll the balls in coconut and store in the fridge or freezer.
Storing Low Carb No Bake Lemon Slice
I love to slice this up and freeze it in portions so it’s easy to grab one if ever I feel like a healthy treat. You do need to store this slice in the fridge if you aren’t freezing it, as it will soften at room temperature.
No Bake Slices
If you enjoy making no bake slices, make sure you check out this recipe for a Sugar Free No Bake Chocolate Slice. It’s a bit reminiscent of a Hedgehog slice, which is a slice made with sweet biscuits, butter, coconut and chocolate. It’s also really easy to make and is perfect for a healthy sugar free and low carb treat.
- 1/3 cup cream
- 2 tablespoons butter
- 2 tablespoons Erythritol or alternative sweetener
- 1 cup almond meal or almond flour
- 1 cup desiccated coconut
- 1/2 teaspoon vanilla extract
- Juice and rind of one lemon
- 3 tablespoons coconut oil
- 1/2 cup sunflower seeds or pistachio's
- 1 tablespoon coconut flour
- pinch salt
Optional Icing Ingredients
- 1/2 cup low carb confectioners sugar
- 1 tablespoon butter
- 1 tablespoon lemon juice
- Combine cream, butter and Erythritol in a small pan on the stove top and heat on a medium heat until just before it boils. Turn the temperature down to as low as you can and simmer very gently for a further 10 to 15 minutes. Allow to cool slightly.
- Add the remaining dry ingredients into a mixing bowl and pour in the cream mixture. Add the vanilla extract, coconut oil , lemon juice and rind and mix until well combined.
- Line a 20 cm x 25 cm/8 x 10" slice tray lined with baking paper and press the mixture into the pan. Refrigerate until cool. If you don't want to ice/frost the slice, you can sprinkle additional desiccated coconut on top of the slice and refrigerate.
- To ice/frost the slice, cream the butter for 1 minute with a hand mixer. Add the lemon juice and confectioners sweetener and beat till creamy and light. Spread the icing/frosting mixture on top of the slice and sprinkle wirh a little coconut. Store in the fridge or freeze.
17 thoughts on “Low Carb No Bake Lemon Slice”
Tastes just like a regular lemon slice and really simple to make.
Easy to make, delicious to eat !
Thanks so much for your feedback Anna.
This recipe tastes very similar to the condensed milk version I used to make! It is easy to make and tastes amazing. Even without the icing it tastes great.
I’m so glad you enjoyed the recipe. My intention was to recreate the condensed milk version, so I’m really happy with your feedback.
This recipe is definitely a keeper.
I love the taste and easy to make. Just wondering approximately how much lemon juice do you use? I used the whole lemon but I think it was too much
Thanks Roz. Whenever lemon juice is used in recipes like this, it’s probably best to adjust recipes like this to suit your taste as some love lemon flavors while others like it to be more subtle. There can also be a difference with the taste of different lemons, and if you have a bitter batch it definitely can impact on the taste of recipes. I would say it is probably the latter that impacted on your recipe. Another way to combat the lemon flavor is to taste the mixture once it has been mixed together and if you find it too lemony, counterbalance the flavor by adding a small amount of additional powdered sweetener. Hope this helps. Kx
Thanks for the reply. I was more referring to the amount of juice affecting the texture. I added more almond meal as it seemed way too soft and once set in the fridge is still quite soft.
Oh wait you know what, I just realised I didn’t add the coconut flour. My bad. I’ll just have to make it again!
That will make a huge difference Roz. Coconut flour absorbs lots of moisture. You’ll have to give me a 5 star rating now??
Feel free to delete my 4 star rating cos clearly I’m an idiot lol.
We’ve nearly eaten the whole thing though so still tastes great.
But I will definitely be making it again. We have 2 lemon trees and my hubby loves lemon slice.
Super nice!! Made it in the Thermomix so also super quick and easy. Thanks for a great recipe!!
How did you cook in the thermomix? Can you tell me what temp and for how long? Thanks.
Sorry Christina but I don’t know as I dint have a thermomix.
Comments are closed.