A low carb and gluten free lemon bar recipe that�s just as good or better than the original � without the guilt and bloating!
You and your guests will be left satisfied after these dense, wonderful lemon dream bars! Finish them off with lemon and a sprinkle of erythritol.
Ingredients:
1/2 cup butter, melted
1 3/4 cups almond flour
1 cup powdered erythritol
3 medium lemons
3 large eggs
Directions:
1. Mix butter, 1 cup almond flour, 1/4 cup erythritol, and a pinch of salt. Press evenly into an 8�8? parchment paper-lined baking dish. Bake for 20 minutes at 350 degrees F. Then, let cool for 10 minutes.
2. Into a bowl, zest one of the lemons, then juice all 3 lemons, add the eggs, 3/4 cup erythritol, 3/4 cup almond flour & pinch of salt. Combine to make filling.
3. Pour the filling onto the crust & bake for 25 minutes.
4. Serve with lemon slices and a sprinkle of erythritol.
Advertisement