- For the crust:
- 1 ½ cups almond flour
- 1/3 cup powdered erythritol (or preferred keto-friendly sweetener)
- 1/4 cup melted unsalted butter
- For the lemon filling:
- 4 large eggs
- 1 cup powdered erythritol (or preferred keto-friendly sweetener)
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/4 cup almond flour
- Optional: powdered erythritol for dusting on top
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- In a mixing bowl, combine the almond flour, powdered erythritol, and melted butter for the crust. Mix well until it forms a dough-like consistency.
- Press the crust mixture evenly into the bottom of the prepared baking dish.
- Bake the crust in the preheated oven for about 12-15 minutes, or until lightly golden. Remove from the oven and set aside to cool.
- In a separate bowl, whisk together the eggs, powdered erythritol, lemon juice, lemon zest, and almond flour until well combined.
- Pour the lemon filling mixture over the cooled crust, spreading it out evenly.
- Bake in the oven for 20-25 minutes, or until the filling is set and no longer jiggles in the center.
- Remove from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate for at least 2 hours before cutting into squares.
- Optional: Dust the top with powdered erythritol before serving.
Nutrition Information (per serving, based on 12 servings):
Calories: 159 kcal Total Fat: 13g
- Saturated Fat: 4g
- Trans Fat: 0g Cholesterol: 87mg Sodium: 36mg Total Carbohydrate: 5g
- Dietary Fiber: 2g
- Sugars: 1g Protein: 6g
Please note that the nutrition information provided is an estimate and may vary depending on the specific ingredients and brands used. It’s always a good idea to double-check the nutrition facts of individual ingredients if you have specific dietary concerns.