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KETO - LEMON BARS - PANCAKE & WAFFLE MIXX

Ingredients

Keto Crust: 

  • 3 Tablespoons of Erythritol Sweetener 
  • 8 Tablespoons (1 Stick) Unsalted Butter or 1/2 Cup of Coconut Oil
  • ¼ Teaspoon Sea Salt
  • 1 ½ Cups Pancake & Waffle Mixx

Lemon Filling:

  • 4 Eggs
  • ½ Cup Erythritol Sweetener 
  • ¾ Cup of Fresh Lemon Juice (5-6 Lemons) – Zest Lemons First
  • 2 Tablespoons Lemon Zest from Lemons
  • ½ Cup Pancake & Waffle Mixx (the rest of the package)

Equipment:  

MIXING BOWLS, WHISK, BAKING PAN 8”x8”, SPATULA, MEASURING CUP & SPOONS            LEMON SQUEEZER & ZESTER


Baking Instructions

For the Crust:


HEAT oven to 350°F   

MIXX all ingredients in bowl and gently press the mixture evenly into the bottom of 8”x 8” baking pan.

BAKE for about 8 minutes…until it’s a light golden brown. Remove from oven and completely cool. 

For the Filling:

WHISK eggs in bowl

ADD erythritol, lemon juice, lemon zest and Pancake & Waffle Mixx to bowl, and whisk until smooth

POUR filling onto the prebaked cooled crust and bake for about 20 – 25 minutes at 350°F

COOL at room temperature and refrigerate for about an hour or more.  

SLICE into 16 servings. 

STORE in refrigerator or freeze unused portion.