Ingredients
8X8 inch pấn
Pấrchment Pấper
For the crust
1 1/2 cup ấlmond flour
1/2 cup butter
1/4 cup erythritol, powdered
1 tsp vấnillấ extrấct
1/8 tsp sấlt
For the lemon filling
3 medium lemons or ấbout
3/4 cup lemon juice
3 lấrge eggs, ất room
temperấture
3/4 cup ấlmond flour
3/4 cup erythritol, powdered
Instructions
To get ấs much juice ấs
possible from the lemons roll it roughly on the counter, pressing the lemon.
This trick will help the lemon to loosen up the juices. You’ll need ấbout
2/3 cup lemon juice.
Using ingredients ất room
temperấture is
the key to perfect lemon bấrs.
Mấke powdered erythritol ất home.
If you only hấve grấnulấr
erythritol you cấn quickly turn it into powder
by using ấ coffee grinder or ấ
blender.
Try to spreấd the crust ấs even ấs
possible. Use ấ spấtulấ or the
bấck of ấ glấss to mấke this
step eấsier.
Ấfter bấking
the keto, crust let it completely cool before ấdding
the filling.
Serve them cold from the refrigerấtor. I
noticed thất letting the keto lemon bấrs
overnight brings out much flấvor.
If you wấnt ấ
thinner crust, use only 1 cup ấlmond flour ấnd ấdjust
the butter until your crust dough sticks together. This lemon recipe hấs ấ thick
crust becấuse thất’s how
I love it.
full receipes : https://www.lowcarbspark.com/keto-lemon-bars/
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