Keto Lemon Bars. These tangy lemon bars are the perfect combination of buttery crust and creamy lemon filling with only 4 net carbs!
Preheat oven to 325-degrees
Line an 8x8 pan with parchment paper
In a medium bowl, combine almond flour, softened butter and monk fruit. You can mix it by hand, in a mixer or in a blender.
Put dough in the middle of the parchment paper inside of the 8x8 pan. Spread the dough so it evenly covers the pan. I used a piece of plastic wrap to lay on top of the dough. The plastic makes it easier to spread out the dough. The dough is very sticky.
Bake crust at 350-degrees for 10 minutes, or when the shortbread starts to brown at the edges.
Let pan cool completely before pouring the filling mixture inside.
While the dough cools, make the filling. Use a mixer or a blender to make the filling. Add monk fruit sweetener, butter, heavy cream, eggs, lemon juice and lemon zest.
Blend or mix until completely combined.
Once crust is cool, pour the filling over the crust.
Bake at 350-degrees for 25-30 minutes or until the edges of the lemon bars start to brown slightly.
Cool and serve! These bars are great for dessert and taking on camping trips!