Step-by-Step Instructions
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Prepare the Crust: Mix 1.5 cups of the almond flour with a bit of melted butter and 2 tablespoons of sweetener. Press into a lined baking dish and bake at 175°C (350°F) for 10 minutes.
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Make the Filling: Whisk together the eggs, the remaining sweetener, the lemon juice, and the rest of the almond flour until smooth.
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Combine: Pour the lemon mixture over the pre-baked crust.
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Final Bake: Bake for an additional 20–25 minutes until the center is set but still has a slight jiggle.
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Chill to Set: Allow the bars to cool to room temperature, then refrigerate for at least 3 hours. This is crucial for achieving the clean slices shown in the image.
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The Keto Finish: Instead of powdered sugar, dust the top with a fine layer of powdered erythritol for that professional look.
FAQ & Tips
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Can I make these dairy-free? Yes, swap the butter in the crust for melted coconut oil.
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Why is my filling runny? Ensure you use large eggs and don’t skip the chilling time; the bars firm up significantly in the fridge.
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Storage: Keep these in an airtight container in the refrigerator for up to 1 week, or freeze them for a cold, refreshing treat.
How to Serve
Serve these chilled as a light finish to a savory meal like Keto Chicken Fried Steak (made with pork rind breading) or alongside a bowl of Low-Carb Hamburger Soup. They are best enjoyed with a dollop of sugar-free whipped cream to balance the sharp lemon tang.
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