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Keto Lemon Bars with Shortbread Crust
Ingredients
  • subheading: Crust:
  • 2 cups (8 oz.) almond flour
  • ½ cup (32⁄3 oz.) erythritol
  • ¼ tsp salt
  • 4 oz. butter, melted
  • subheading: Lemon filling:
  • 4 large eggs
  • ½ cup (32⁄3 oz.) erythritol
  • 2 oz. butter, melted
  • 2 lemons, juice and zest
  • 1 tsp vanilla extract
  • 1 pinch salt
  • ¾ cup (3 oz.) almond flour
  • subheading: Topping:
  • 2 tbsp powdered erythritol (optional)
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