05/15/2023
Ingredients:
For the crust:
1 ½ cups almond flour
¼ cup powdered erythritol (or your preferred keto-friendly sweetener)
¼ teaspoon salt
½ cup unsalted butter, melted
For the filling:
4 large eggs
½ cup fresh lemon juice
2 teaspoons lemon zest
¾ cup powdered erythritol
¼ cup almond flour
¼ teaspoon baking powder
Optional: additional powdered erythritol for dusting on top
Instructions:
Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
In a mixing bowl, combine the almond flour, powdered erythritol, salt, and melted butter for the crust. Stir until well combined and press the mixture evenly into the bottom of the prepared baking pan.
Bake the crust in the preheated oven for 10-12 minutes, or until it turns lightly golden. Remove from the oven and set aside to cool slightly.
In another bowl, whisk together the eggs, lemon juice, lemon zest, powdered erythritol, almond flour, and baking powder until well combined and smooth.
Pour the filling mixture over the crust, spreading it out evenly.
Bake in the oven for 20-25 minutes, or until the filling is set and the edges are lightly golden.
Remove from the oven and let the lemon bars cool completely in the pan.
Once cooled, refrigerate the the bars for at least 1 hour to firm up.
Cut into squares and, if desired, dust with powdered erythritol before serving.
Enjoy these delicious keto lemon bars as a refreshing and tangy treat while sticking to your low-carb lifestyle!
(Low Carb High Fat)
