These Keto Low Carb Lemon Bars are full of tangy lemon flavor and won't make you feel bad because they're high in carbs. They're great for any event because they have a crispy almond flour crust and a creamy lemon filling.
Ingredients: 1 cup almond flour. 1/4 cup powdered erythritol. 1/4 tsp sea salt. 1/4 cup butter, melted. 3 large eggs. 3/4 cup powdered erythritol. 1/2 cup fresh lemon juice. 1 tbsp lemon zest. 1/4 cup coconut flour. 1/4 tsp baking powder. 1/4 tsp xanthan gum optional, for texture. Powdered erythritol, for dusting optional.
Instructions: Preheat the oven to 350F 175C. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a mixing bowl, combine almond flour, 1/4 cup powdered erythritol, sea salt, and melted butter. Press the mixture evenly into the bottom of the prepared baking pan. Bake the crust in the preheated oven for 12-15 minutes, until lightly golden. Meanwhile, in another bowl, whisk together eggs, 3/4 cup powdered erythritol, lemon juice, and lemon zest until well combined. Add coconut flour, baking powder, and xanthan gum if using to the egg mixture. Whisk until smooth. Pour the lemon mixture over the baked crust and return to the oven. Bake for an additional 20-25 minutes, until the filling is set. Remove from the oven and let cool completely. Chill in the refrigerator for at least 2 hours before slicing. Optional: Dust the top with powdered erythritol before serving. Slice into squares and serve chilled.
Prep Time: 15 minutes
Cook Time: 40 minutes
MrStitchez
