Low-Carb Lemon Bar

This low-carb lemon bar recipe is perfect for spring. With a crumbly crust and rich lemon filling, you'll be heading back for a second helping without the guilt!

Prep Time: 10 minutes 
Cook Time: 35 minutes
Total Time: 45 minutes 

INGREDIENTS 
Crust:
2 ½ c. Almond flour
1/3 c. erythritol
¼ tsp. Salt
¼ c. coconut oil melted
1 large egg whisked
1/2 tsp. vanilla extract

Lemon Filling:
½ c. powdered erythritol
¼ c. almond flour
4 large Eggs
¾ c. lemon juice
1 T. lemon zest

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line a 9x9 pan with parchment paper hanging over the sides.
2. Make the filling first because it must be ready to go immediately when the crust comes out of the oven.
3. In a medium bowl, stir together almond flour and powdered sweetener.
4. Whisk in the eggs, lemon juice and lemon zest until smooth. Set aside.
5. To make the crust, combine the almond flour, erythritol and sea salt in a large bowl.
6. Stir in the melted coconut oil, then the egg and vanilla. The dough will be crumbly but able to be pressed together.
7. Press the dough into the lined pan. Bake for about 13 to 16 minutes until firm and golden.
8. Remove the crust from the oven and immediately pour the filling over the crust.
9. Return to the oven for 15 to 18 minutes.
10. Cool completely without moving or cutting. Cover and refrigerate for at least 2 hours before cutting.

Calories 166, Fat 14g, Carbs 5g, Fiber 2g, Protein 6g