Keto Lemon Bars

KETO LEMON BARS

INGREDIENTS

Crust: 

• ½ cup grass-fed butter, at room temperature
• 2 tablespoons granulated erythritol
• ⅔ cup almond flour
• 2 tablespoons coconut flour
• Pinch of salt

Filling: 

• ⅔ cup lemon juice (3-5 lemons)
• ⅓ cup granulated erythritol
• 4 large eggs
• Zest of 1 lemon
• 10 drops stevia
• 1 ½ teaspoons vanilla extract
• 2 tablespoons coconut flour

DIRECTIONS

For Crust: 

1. Preheat your oven to 350 degrees and line an 8x8 inch pan with cooking oil and parchment paper. Set aside.
2. In a large bowl, using an electric hand mixer, beat together the butter and erythritol until creamy and well combined. Add the flours and salt and mix until a dough forms.
3. Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes. Allow to cool for 30 minutes.
4. Lower oven temperature to 325 degrees.

For Filling: 

1. In a small saucepan set over low heat, add lemon juice and erythritol. Heat for 2-3 minutes until dissolved, then remove from heat and cool. 
2. In a large bowl, whisk together eggs, cooled lemon juice mixture, lemon zest, stevia, and vanilla, mixing until well combined. Stir in coconut flour and allow to thicken for about 5 minutes.
3. Pour filling into crust, then bake for 15-20 minutes until the center is slightly wobbly. 
4. Remove from oven and let bars cool to room temperature. Cover and refrigerate 5-6 hours, or overnight.
5. Sprinkle the top with powdered erythritol.

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