Keto Lemon Bars
A bright citrusy classic made low carb with these keto lemon bars. There's no better way to welcome the summer days than with this lemony delight.
Servings 16 servings
- 1 cup butter melted
- 2 cups almond flour
- ½ cup powdered erythritol
- 6 large lemons
- 6 large eggs
- 1¼ cups powdered erythritol
- 1½ cups almond flour
Mix melted butter, almond flour, erythritol, and a pinch of salt. Press evenly into an 8×16″ parchment paper-lined baking dish or pan. Bake for 20 minutes at 350°F. Let cool for 10 minutes.
Into a medium bowl, zest two lemons. Juice all 6 lemons then add the eggs, erythritol, almond flour & pinch of salt. Whisk to combine.
Pour the filling onto the crust and bake at 350°F for 25 minutes. Let cool 30 minutes.
Dust additional powdered erythritol over the top before serving.