Keto Lemon Bars

Prep Time 20

Cook Time 50

Total Time 1 10

Servings Bars

Calories 139kcal

Place butter (1 cup) in the freezer for 30 minutes before starting.
Grate the frozen butter with a box grater then place it back in the freezer for 10 minutes.
Preheat oven to 350 F and line a 9x13 baking dish with parchment paper.
In a large bowl, combine the xanthan gum (1 teaspoon), almond flour (2 cups), erythritol (3/4 cup) and lemon zest (1 teaspoon).
Add the butter and toss to coat.
Sprinkle into prepared baking dish. Use your spatula to smooth out the top so the crust is in an even layer.
Bake in the preheated oven for 20-24 minutes until edges of the crust begin to brown.
Set aside and cool.

In a small bowl combine the baking powder (1/2 teaspoon), xanthan gum (1 teaspoon), and almond flour (1/4 cup) and set aside.
In a large bowl, whisk the eggs (4 large in size).
Add erythritol (1 cup), fresh lemon zest (2 1/2 teaspoons), fresh lemon juice (1/3 cup) and combine.
Add almond flour (1/4 cup) mixture and combine.
Pour filling over the cooled crust and bake in preheated oven for 25 minutes, or until the center of the filling is set.
Allow the bars to cool in the pan.
Once cooled, remove from the pan and slice.
Sprinkle with powdered erythritol and enjoy!

Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!

Delicious recipe from Lindsey Hyland // www.thelittlepine.com