Low-Carb Keto Lemon Bars Recipe!

subheading: Almond Flour Crust:

1.5 cup blanched almond flour

3 tablespoon unsalted butter

2 teaspoon butter extract

Lemon Bar-Wet

3 large eggs

1 large egg yolk

½ cup lemon juice

2 teaspoon lemon extract

2 teaspoon vanilla extract (optional)

1 teaspoon liquid monk fruit or stevia (for added sweetness)

subheading: Dry Ingredients:

¼ cup blanched almond flour

2 tablespoon coconut flour

½ cup granulated sweetener

¼ teaspoon salt

subheading: Almond flour crust:

Preheat oven to 350°F

Combine all ingredients and press down evenly into an 8x8 baking dish. Bake for 12 minutes in preheated oven then remove and allow to cool

To cool quicker place in refrigerator but make sure it's cool before adding the filling

subheading: Lemon bars:

Preheat oven to 325°F

Combine all dry ingredients and set to the side

In a mixing bowl crack 3 eggs and 1 egg yolk then whisk. Then add lemon juice, extracts and liquid sweetener

Whisk in all dry ingredients until smooth and combined. You'll notice it thicken up rather quickly

Pour on top of cooled crust and bake for 25 minutes. Make sure custard top is smooth and not any loose liquid.

Remove and allow to cool completely on rack. You can eat it now but I suggest the refrigerator for at least 2 hours to allow the top to set firmly

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