Almond flour lemon bars
A shortbread crust is just butter, almond flour, and a sweetener beaten until they hold together — the dough gets pressed rather than rolled because almond flour has no gluten to relax. The filling is lemon curd in spirit: eggs, lemon juice, butter, sweetener, baked until the center just sets.
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Ingredients
For the whole dish · serves 6
- Almond flour1¼ lb
- Butter1 lb
- Erythritol11 oz
- Eggs6½ oz
- Lemon juice10 fl oz
- Lemon zest6 tbsp
- Vanilla extract1 tsp
- Sea salta pinch
Method
6 steps · 45 minutes
- Preheat the oven to 350F. Line an 8x8 pan with parchment, leaving overhang on two sides.
- For the crust: beat 50g of the butter with 30g of the erythritol and a pinch of salt until fluffy. Add the almond flour and mix until it holds together when pressed. Press into the pan in an even layer.
- Bake the crust 12 minutes, until lightly golden at the edges.
- For the filling: whisk the eggs, the remaining erythritol, lemon juice, lemon zest and vanilla. Melt the remaining 30g of butter and whisk it through.
- Pour the filling over the hot crust and bake 18 more minutes, until the center is just set — it will firm up as it cools.
- Cool to room temperature, then chill 2 hours. Lift out using the parchment, slice into 6 bars, and dust with extra erythritol if you like.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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