Lemon Blueberry Squares
By Joyce Baddour
These delicious Lemon Blueberry Squares are reminiscent of a pillowy-soft cake donut but better because they help sustain healthy glucose metabolism.
This recipe is naturally sweet, low in carbohydrates, and filled with protein to support balanced energy levels throughout the day. Each square incorporates CanPrev’s Myo-Inositol to support healthy blood sugar regulation, so you can enjoy a delicious and satisfying treat without experiencing the post-indulgence sugar crash. Now that’s the perfect afternoon pick-me-up.
Servings
9
Prep Time
50 mins
Ingredients
Squares
- 4 eggs
- ½ cup egg whites
- ½ cup coconut flour
- ⅓ cup greek yogurt
- ¼ cup erythritol
- ¼ cup wild blueberries
- 2 tbsp fresh lemon juice
- 2 tbsp ground flaxseed
- 1 tbsp ground chia seeds
- 1 tbsp poppyseeds
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp stevia extract
- ½ tsp cinnamon
- ½ tsp salt
- 4 scoops Myo-Inositol
Glaze
- 3 tbsp powdered sweetener of choice
- 1 tbsp coconut milk
Directions
- Preheat oven to 350F and line a square 8 x 8 cake pan with parchment paper.
- In a small bowl, combine all of the dry ingredients.
- In another small bowl, separate the egg yolks from the whites and place the egg whites into a large bowl.
- Add yogurt, lemon juice, and vanilla extract to the egg yolks, and whisk to combine.
- Combine egg whites and whip with an electric beater for about 5 minutes until stiff peaks form.
- Fold dry and wet ingredients into the egg whites to combine. Pour the mixture into the prepared cake pan, spreading evenly, and sprinkle blueberries on top.
- Bake for 30 minutes until an inserted toothpick comes out clean. Allow the cake to cool.
- Whisk together the glaze and drizzle onto of bars before serving. Enjoy!
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Meet the Creator
Meet the Creator
Joyce Baddour
Health enthusiast and recipe creator
Joyce is a health enthusiast and recipe creator on a mission to empower individuals to transform their health with delicious and nourishing blood sugar-friendly recipes.
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