Keto Lemon Bars

Instructions

1. Step 1

   Heat the oven to 175°C. Line the baking pan with parchment paper, leaving an overhang on two sides.

   Cookware: baking pan, oven, parchment paper

2. Step 2

   Whisk 1 ¾ cup (180 gr) of the almond flour with 4 ½ tbsp (50 gr) of the erythritol sweetener and the salt.

   Timer: 2 min (fixed)

   Ingredients used: 180.0 gr Almond Flour, 50.0 gr Erythritol Sweetener, 1.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Stir in the melted butter until evenly moistened. Press the mixture firmly across the bottom of the prepared pan.

   Timer: 3 min (fixed)

   Ingredients used: 85.0 gr Unsalted Butter

   Cookware: baking pan, mixing bowl, spatula

4. Step 4

   Bake the crust until lightly golden around the edges.

   Timer: 14 min (fixed)

   Cookware: baking pan, oven

5. Step 5

   Whisk the eggs with the remaining ¾ cup (130 gr) erythritol sweetener until smooth. Whisk in the lemon juice, lemon zest, vanilla extract, and remaining 2 ½ tbsp (15 gr) almond flour.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 gr Almond Flour, 4.0 piece Egg, 130.0 gr Erythritol Sweetener, 120.0 ml Lemon Juice, 12.0 gr Lemon Zest, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

6. Step 6

   Pour the lemon filling over the hot crust and spread it level.

   Cookware: baking pan, mixing bowl, spatula

7. Step 7

   Bake at 175°C until the edges are set, the center has only a slight wobble, and the filling reaches at least 71°C.

   Timer: 22 min (fixed)

   Cookware: baking pan, instant-read thermometer, oven

8. Step 8

   Cool in the pan on a rack for 60 minutes, then refrigerate until firm and thoroughly chilled.

   Timer: 120 min (fixed)

   Cookware: baking pan, cooling rack, refrigerator

9. Step 9

   Lift the chilled slab from the pan with the parchment overhang and cut it into 12 bars.

   Cookware: baking pan, Chef Knife, cutting board, parchment paper