KETO LEMON BARS
INGREDIENTS:
Lemon Bar Crust:
2 1/4 cups almond flour
1/4 cup low carb powdered sweetener + more if you want to powder the tops of the lemon bars
1/2 cup butter or coconut oil for dairy-free diet, melted
Lemon Bar Filling:
4 whole eggs
3/4 cup erythritol
1/3 cup fresh lemon juice apprx 2 lemons
1/2 teaspoon baking powder
1 Tablespoons coconut flour
INSTRUCTIONS:
-Preheat oven to 350 degrees F
-Prepare 9×13 pan by greasing with cooking spray or butter.
-In a small bowl mix together almond flour and powdered sweetener. Add melted butter and combine with your hands to mix together until it forms into a dough. Push dough into bottom of greased 9×13 pan.
-Bake for 15-17 minutes.
-Mix eggs, erythritol, lemon juice, baking powder and coconut flour in a blender. Blend for 10 seconds, scrape the sides and blend for 5 more seconds. Pour filling mixture into baked crust.
-Bake for 20-25 minutes, or until filling has a crust and bounces back in the center when touched. Sprinkle additional low carb powdered sweetener over bars at this time. Allow lemon bars to cool 10-15 minutes before slicing.
Recipe Notes:
-Please not that there are 36 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs. We explain this a little more in detail in the above post.
