March 07th, 2020

Keto Lemon Bars

SERVINGS: 9
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 20 min/50 min

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Crust

• 1 c. almond meal flour
• 1/3 c. erythritol, confectioner (I used Swerve)
• 1/2 c. unsalted butter, melted
• 1-2 tsp. vanilla extract (optional)
• salt, just a pinch

Lemon Filling

• 1 lemon, zested
• 3 lemons, juiced
• 3 eggs
• 3/4 c. almond meal flour
• 1 c. erythritol, confectioner
• salt, just a pinch

1. Using the crust ingredients, mix the butter, almond flour, powdered erythritol, and salt.  Press evenly in an 8x8 baking dish lined with parchment paper.  Bake around 20 min at 350 F degrees or until the sides start to brown.  Once baked, cool for 8-10 min.
2. In a large bowl, add all of the lemon filling ingredients and combine using a whisk until uniform and a light yellow color.
3. Pour the filling into the cooled crust and bake for another 25 minutes.
4. Once baked, let cool for about 10 min.  When cooled, sprinkle more of the powdered erythritol over top of the lemon squares.

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"Me Cuisine" Tips

• It was my first time using erythritol, but it wasn't bad at all.  Swerve is a good brand and completely natural.
• I liked the vanilla in the crust, but it can be a turnoff for some with the combination of the lemon.
• It's a little more mealy than the traditional shortbread lemon squares; however, they will definitely satisfy that craving if you're on a diet.