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Lemon Poppy Seed Bars

Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 3/4 cup granulated erythritol or monk fruit sweetener
  • 4 large eggs
  • 1/2 cup unsalted butter melted
  • 1/2 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 3 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Method
 

  1. Line a 6-quart oval slow cooker with parchment paper, leaving enough overhang on the sides to use as handles later.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and sea salt.
  3. In a separate bowl, beat the eggs, then add the melted butter, lemon juice, lemon zest, and vanilla extract, mixing until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in the poppy seeds.
  5. Pour the batter into the prepared slow cooker and spread evenly.
  6. Place a clean kitchen towel under the slow cooker lid to absorb moisture, then cook on high for 2.5 to 3 hours, until the edges are set and a toothpick inserted in the center comes out clean.
  7. Turn off the slow cooker and let the bars cool for 30 minutes in the pot.
  8. Use the parchment paper handles to lift the bars out, then cool completely before cutting into 12 squares.