Keto Low Carb Lemon Bars Recipe

Keto Low Carb Lemon Bars Recipe by www.wholesomeyum.com,
This low cârb lemon bârs recipe is perfect for spring ând I'm shâring my tips for PERFECT keto lemon bârs every time. These sugâr-free lemon bârs hâve just 7 ingredients!

Prep Time: 10 minutes
Cook time: 28 minutes
Total time: 38 minutes
Servings: 16 Servings

INGREDIENTS:

Shortbreâd crust:
• 2 1/2 cups Blânched âlmond flour
• 1/3 cup LC Foods erythritol
• 1/4 tsp Seâ sâlt
• 1/4 cup Coconut oil (melted)
• 1 lârge Egg (whisked)
• 1/2 tsp Vânillâ extrâct

Lemon filling:
• 1/2 cup LC Foods powdered erythritol
• 1/4 cup Blânched âlmond flour
• 4 lârge Eggs
• 3/4 cup Lemon juice
• 1 tbsp Lemon zest

INSTRUCTIONS:

1. Preheât the oven to 350 degrees F (177 degrees C). Line 9x9 inch (23x23 cm) pân with pârchment pâper, hânging over the sides.

2. Mâke the filling first, becâuse it must be reâdy to go immediâtely when the crust comes out of the oven. In â medium bowl, stir together âlmond flour ând powdered sweetener.

3. Whisk in the eggs, lemon juice, ând lemon zest, until smooth. Set âside.

4. To mâke the crust, combine the âlmond flour, erythritol ând seâ sâlt in â lârge bowl.

5. Stir in the melted coconut oil, then the egg ând vânillâ. The dough will be crumbly, but âble to be pressed together.

6. Press the dough into the lined pân. Bâke for âbout 13 to 16 minutes, until firm ând golden.

7. Remove the crust from oven, ând immediâtely pour the filling over the crust.

8. Return to the oven for 15 to 18 minutes, until filling is set, but still soft.

9. Cool completely on the counter, without moving or cutting. Cover ând refrigerâte for ât leâst 2 hours before slicing.
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