With a rich and butter almond shortbread crust and a zesty, sweet lemon curd filling, these keto lemon bars offer a perfect balance of textures and flavors. With just 6 simple low carb ingredients, these easy sugar-free lemon bars are to become your summer favorite dessert.
Preheat the oven to 350°F/180°C and line an 8X8 inch baking pan with parchment paper. Set aside.
For the crust: In a food processor, add the almond flour, melted butter, powdered erythritol, vanilla extract and a pinch of salt. Process until a dough forms. You can use a hand mixer.
Evenly press the dough into the prepared pan and bake until lightly golden brown, about 15 minutes. Once cooked, let cool for at least 30 minutes.
Prepare the filling: Juice all the lemons and add them to a medium bowl.
Combine the lemon juice, with room temperature eggs, sweetener, lemon zest and whisk for 30 seconds. Don't use a hand mixer because overmixing the ingredients can cause cracks in your keto lemon bars.
Stir in the almond flour and pour the topping over the cooled crust whisking while pouring to ensure that all the ingredients are evenly distributed.
Bake for about 25 minutes or until the filling looks set.
Let it cool, then refrigerate for at least 2 hours before slicing. Use a sharp knife to cut them into squares. Enjoy!