KETO CREAMY LEMON SQUARES

Ingredients:-

Crust:

• 1 ½ cups almond flour
• ¼ cup powdered erythritol (or preferred keto sweetener)
• ¼ cup melted butter
• 1 tsp vanilla extract

Filling:

• ½ cup fresh lemon juice (about 3-4 lemons)
• 1 tbsp lemon zest
• ½ cup powdered erythritol (or preferred keto sweetener)
• 4 large eggs
• ½ cup heavy cream
• 2 tbsp coconut flour

Instructions:-

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
2. Prepare the Crust:
   • In a medium bowl, mix together the almond flour, powdered erythritol, melted butter, and vanilla extract until well combined.
   • Press the mixture evenly into the bottom of the prepared baking dish.
   • Bake the crust for about 10-12 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool.
3. Prepare the Filling:
   • In a large bowl, whisk together the lemon juice, lemon zest, powdered erythritol, and eggs until smooth.
   • Add the heavy cream and coconut flour, and whisk until fully combined and no lumps remain.
4. Bake the Lemon Squares:
   • Pour the filling over the pre-baked crust.
   • Bake for 20-25 minutes, or until the filling is set and the edges are lightly golden. The center should still be slightly jiggly.
5. Cool and Serve:
   • Let the lemon squares cool completely in the baking dish.
   • Once cooled, refrigerate for at least 2 hours to fully set.
   • Lift the lemon squares out of the dish using the parchment paper overhang. Cut into squares before serving.
6. Optional:
   • Dust with a little powdered erythritol before serving for an extra touch of sweetness.

Enjoy your Keto Creamy Lemon Squares! Let me know how they turn out!