Ingredients
For the Crust
- 150 g almond flour
- 50 g coconut flour
- 75 g powdered erythritol
- 1/4 tsp salt
- 120 g unsalted butter melted
For the Lemon Filling
- 4 large eggs
- 150 g powdered erythritol
- 2 lemons zested
- 150 ml lemon juice
- 2 tbsp coconut flour
- 1/2 tbsp unflavored gelatin powder
- 1/4 tsp salt
Instructions
For the Crust
- In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt.
- Melt the unsalted butter and add it to the dry ingredients. Mix until a crumbly dough forms.
- Line an 8×8-inch (20x20cm) square baking dish with parchment paper, leaving some overhang on the sides.
- Press the dough evenly into the bottom of the lined baking dish to form the crust. You can use the back of a spoon or your fingers to do this.
- Place the crust in the refrigerator while you prepare the lemon filling.
For the Lemon Filling
- In a separate bowl, whisk together the eggs, powdered erythritol, lemon zest, lemon juice, coconut flour, unflavored gelatin (if using), and a pinch of salt until well combined.
- Pour the lemon filling mixture over the chilled crust.
- Refrigerate the bars for at least 2-3 hours, or until they are set and firm.
- Once set, lift the bars out of the baking dish using the parchment paper overhang and transfer them to a cutting board.
- Cut into squares or bars.
- Optionally, dust the top with a little powdered erythritol before serving.
- Store any leftovers in the refrigerator in an airtight container.
Nutrition Facts
Lemon bars
Serving Size
1 Serving
Amount per Serving
Calories
594
% Daily Value*
Fat
50
g
77
%
Saturated Fat
21
g
131
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
251
mg
84
%
Sodium
406
mg
18
%
Potassium
191
mg
5
%
Carbohydrates
81
g
27
%
Fiber
11
g
46
%
Sugar
5
g
6
%
Protein
18
g
36
%
Vitamin A
1034
IU
21
%
Vitamin C
44
mg
53
%
Calcium
131
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.