Keto Lemon Bars

 

Ingredients


FOR THE CRUST

1 1/2 cup almond flour
314 cup unsweetened shredded coconut
1/2 cup Swerve natural sweetener
2 tbsp. coconut flour
1/2 tsp. tsp salt
6 tbsp. tbsp melted butter or coconut oil
1/2 tsp. vanilla tea

FOR PREPARING LEMON

4 lemons (juice and zest)
1/2 cup Swerve natural sweetener
1/2 cup butter or coconut oil
3 large eggs
2 egg yolks



 
Preparation


FOR THE CRUST:

Preheat the oven to 350°F.
In a large bowl, combine the almond flour, coconut flour, shredded coconut, sweetener and salt. Then add the melted butter or oil until the mixture obtains a grainy texture.
Gently press the mixture into a rectangular Pyrex mold (15 in. x 10 in.). Be careful not to press too hard, or the crust may be difficult to cut.
Cook for 15 to 18 minutes. Take out of the oven and let cool down.

FOR PREPARING LEMON

In a heat-resistant glass bowl, place the lemon juice and zest, sweetener and butter or oil.
In a saucepan, bring water to a boil (about 1 1/2 inches high) and reduce the heat to a simmer. Meanwhile, beat the eggs and egg yolks and set aside.
Place the bowl with the lemon mixture on top of the saucepan to make a bain-marie. The bottom of the bowl should not touch the water. Heat the mixture, stirring continuously with a wooden spoon.
When the butter is melted, add the eggs and continue mixing until the mixture thickens (about 10 minutes).
Remove from heat and let the mixture cool for about 20 minutes. Then pour the mixture over the crust and sprinkle with grated coconut. Refrigerate for about 2 hours before serving.

Recipe and photo by Elysabeth Lemonde.