Keto Lemon Bars with a sweet and tart lemony filling on an almond flour buttery pie crust and dusted with low carb powdered sweetener, make these bars simply heavenly.
Preheat the oven to 350ºF(180ºC). Line an 8 x 8-inch baking pan with parchment paper leaving two overlapping loose ends to pull later.
In a large bowl, add the crust ingredients (almond flour, melted butter, and low carb powdered sugar) and mix until fully combined, and forms a dough.
Add dough to the baking pan and press the dough with your hands and fingers to cover the bottom of the pan.
Bake the crust for 12 minutes, or until lightly golden brown.
While the crust is baking, to a medium bowl, add the softened butter, lemon juice, half of the zests, optional ground cardamom, and low-carb powdered sweetener. Whisk until smooth.
Add the eggs plus the egg yolk, mix, then add the coconut flour and mix well. Set aside.
Remove the crust from the oven. While the crust is still hot, quickly pour the lemon filling over it and smooth it out with a spatula.
Return to the oven, and bake for an extra 15-20 minutes, or until the center is firm but still jiggles slightly when shaken.
Remove from the oven and let cool completely on the baking sheet, then refrigerate for at least 2 hours before serving.
Sift the 2 tablespoons low-carb powdered sweetener over the top of the lemon bars, and sprinkle with the remaining lemon zest. Slice into 9 bars and serve.
Notes
*All Nutritional Data are Estimates Based on the Products I Used*Yield: 9 Lemon Bars, Servings: 9, Serving Size: 1 Lemon Bar, Net Carbs per Serving: 2g, Amounts per Serving-