Lemon bars

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 8x8-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.

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.