Keto Lemon Bars

Makes: 16 servings

Time: Prep time – 10 minutes, Cook time – 35 minutes, Rest time – 6 hours

Ingredients:

Crust:

Filling:

Instructions:

Keto Dessert Crust:

Preheat the oven to 350 F (177 C).
To a large bowl, add the super-fine almond flour, Swerve sweetener, and fine sea salt. Whisk to fully incorporate.
In a small pot, melt the butter (being sure not to boil or brown).
Pour the melted butter into the almond flour mixture and stir to combine. It should look and feel crumbly, similar to a shortbread cookie dough.
Grease an 8 x 8 square metal baking pan. Line with parchment paper.
Press the crust tightly into a packed and even layer.
Bake for 10 – 12 minutes, or until the crust is starting to turn golden brown in some areas.
Remove the crust from the oven and set to the side to cool for 10 minutes.
While the crust is cooling, make the filling.

Keto Lemon Bar Filling:

Keep oven at 350 F (177 C).
To a large bowl, add the zest of one lemon, the juice of two lemons, a pinch of fine sea salt, and the two room temperature eggs. Whisk until fully combined and the eggs have taken on a creamy consistency.
Add in the powdered Stevia and whisk until it has fully dissolved.
Add in the super-fine almond flour and mix until combined.
Pour over the crust and bake for 25 minutes, or until the middle has set.
Turn the oven off, and crack open the oven. Allow to cool slowly in the slightly open oven for 30 minutes.
Remove from the oven and cool at room temperature before placing in the fridge to fully set (preferably overnight, but a minimum of 4 hours).

Notes:

If you prefer your bars on the sweeter side, dust them with a light coating of powdered Swerve before serving.