INGREDIENTS:
CRUST
1 cup almond flour
1/4 cup Monkfruit sweetener
1/4 tsp salt
1/4 cup melted butter
FILLING
1/2 cup freshly squeezed lemon juice
1/2 cup erythritol
4 large eggs
1/4 cup coconut flour
1/4 tsp baking powder
1/4 tsp salt
INSTRUCTIONS:
Preheat your oven to 350°F (175°C) and line an 8-inch square baking dish with parchment paper.
In a mixing bowl, combine almond flour, Monkfruit sweetener, salt, and melted butter for the crust.
Stir until fully combined, then press the mixture into the lined baking dish.
Bake the crust for 10-12 minutes, until golden brown.
In a separate mixing bowl, whisk together the lemon juice, Monkfruit, eggs, coconut flour, baking powder, and salt for the filling.
Pour the filling over the crust, then return to the oven and bake for another 20-25 minutes, or until the filling has set.
Let cool, then slice into squares and serve!
OPTIONAL GARNISH:
low-carb Confectioner's Swerve or Lakanto's 2:1 Powdered Monkfruit Sugar Substitute
This keto lemon bar recipe is a light and refreshing dessert that's perfect for Mother's Day. It's low in carbs and sugar, but high in flavor and satisfaction. Plus, it's easy to make and sure to impress your mom!
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