Ingredients:

For the Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/3 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1/2 cup unsalted butter, melted
  • A pinch of salt

For the Lemon Filling:

  • 4 large eggs
  • 1 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1/2 cup fresh lemon juice (about 4 lemons)
  • 1 tablespoon lemon zest
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking powder
  • A pinch of salt

Optional Topping:

  • Powdered erythritol for dusting

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
  2. Make the Crust:
    • In a bowl, combine almond flour, coconut flour, powdered erythritol, melted butter, and a pinch of salt. Mix until a crumbly dough forms.
  3. Press into Pan:
    • Press the dough evenly into the bottom of the prepared baking pan to form the crust.
  4. Bake Crust:
    • Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly.
  5. Prepare Lemon Filling:
    • In a separate bowl, whisk together eggs, powdered erythritol, lemon juice, lemon zest, coconut flour, baking powder, and a pinch of salt until well combined.
  6. Pour Filling Over Crust:
    • Pour the lemon filling over the partially baked crust.
  7. Bake Again:
    • Bake in the oven for 20-25 minutes, or until the center is set and the edges are golden.
  8. Cool and Chill:
    • Allow the lemon bars to cool in the pan, then refrigerate for at least 2 hours or until fully chilled.
  9. Cut into Bars:
    • Once chilled, lift the bars from the pan using the parchment paper and cut them into squares.
  10. Optional Topping:
    • Dust the tops with powdered erythritol before serving if desired.
  11. Serve:
    • Serve your Keto Lemon Bars chilled. Enjoy!