Lemon Bars
A ketogenic inspired version of lemon bar that is free of gluten.
Lemon Bars
CRUST
- 3/4 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut oil or butter
- 1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
- 1/2 tsp Celtic sea salt
FILLING
- 3 large organic eggs
- 1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
- 1/2 tsp aluminum free baking powder
- 1/4 tsp Celtic sea salt
- 4 TBS lemon juice
- CRUST: Preheat oven to 325 degrees F. Grease a square glass pan. In a medium bowl, mix ingredients. This will be a thick cookie crust; press onto bottom of pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
- FILLING: In a medium bowl, beat the ingredients for the filling until well combined. Pour the mixture evenly over the pre-baked crust and bake again for about 15-20 minutes or until set. Let cool. Store in fridge or freezer in an airtight container.
112 calories, 10g fat, 3g protein, 2.5g carbs, 1.2g fiber
Adapted from https://mariamindbodyhealth.com/low-carb-lemon-bars/
