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Proudly Australian

Raspberry Lemon Cake Bars

Recipe by Fitness Forster Combine some of the freshest flavours - raspberry and lemon - to create this flavourful slice! Get baking!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Ingredients

225 g plain flour (1 1/2 cups)

190 g Natvia (1 cup)

120 g raspberries (1 cup)

60 g almond milk (1/2 cup)

100 g coconut oil (melted) (1/2 cup)

1 teaspoon vanilla essence

1 egg

Zest and juice  1 lemon

Method

  1. Pre-heat oven to 170 degrees C and line a small brownie tray with non-stick paper; place to one side.
  2. In a bowl mix all dry ingredients. Add egg and almond milk and mix well. dd coconut oil, vanilla essence, lemon juice and zest and 3⁄4’s of the raspberries- mix well
  3. Pour the mixture into the lined brownie tray ensuring it’s evenly spread out. Sprinkle over the remaining raspberries.
  4. Bake for 15 minutes.
  5. Remove from the oven and leave to cool completely before cutting. Store in an airtight container in the fridge for up to 4 days.
Carbs Pro Fats Energy KJ Calories Serving size
21.2g 4.6g 15.9g 1090 260 100g
BARS, CAKE, DAIRY FREE, HOT BAKES, LEMON, RASPBERRY, RASPBERRY LEMON CAKE BARS, SLICE

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