Prep Time | 20 minutes |
Cook Time | 25 minutes |
Passive Time | 45 minutes |
Servings |
servings
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Ingredients
For the Crust
- 1 1/2 cup almond flour
- 1/2 cup Unsalted Butter
- 1/4 cup low carb sweetener
- 1 tsp Vanilla Extract
For the Filling
- 3 eggs
- 3 Lemons Juice
- 1 tsp lemon zest
- 3/4 cup powdered sweetener
- 3/4 cup almond flour
Ingredients
For the Crust
For the Filling
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Instructions
The Crust
- Preheat the oven to 350F / 180C. Line an 8X8 baking glass pan with parchment paper and set aside. In a large bowl, using an electric mixer or a food processor, combine the crust ingredients: almond flour, melted butter, erythritol, vanilla extract, and salt. Firmly press the thick dough into the prepared pan, making sure the crust is evenly distributed. Bake for about 15-20 minutes or until the edges are lightly golden brown.
- In a large bowl, using an electric mixer or a food processor, combine the crust ingredients: almond flour, melted butter, erythritol, vanilla extract, and salt.
- Firmly press the thick dough into the prepared pan, making sure the crust is evenly distributed.
- Bake for about 15-20 minutes or until the edges are lightly golden brown.
The Filling
- Sift the powdered sweetener, almond flour in a large bowl. Juice the lemons and add them to the bowl.
- Over the lemon juice, add the room temperature eggs, lemon zest and whisk until well combined.
- Pour the lemon filling over the warm crust. Bake for 22-25 minutes or until the filling looks set.
- Remove lemon bars from the oven and allow them to completely cool down at room temperature, then stick in the refrigerator for at least 2 hours before serving. Use a sharp knife to cut them into squares. Enjoy!