• 2 1/4 cups almond flour
• 1/4 cup low carb powdered sweetener + more if you want to powder the tops of the lemon bars
• 1/2 cup butter or coconut oil for dairy-free diet, melted

• 8 whole eggs
• 1 1/2 cup erythritol
• 2/3 cup fresh lemon juice apprx 2 lemons
• 1 teaspoon baking powder
• 2 Tablespoons coconut flour

1. Preheat oven to 350 degrees F
2. Prepare 9×13 pan by greasing with cooking spray or butter.
3. In a small bowl mix together almond flour and powdered sweetener. Add melted butter and combine with your hands to mix together until it forms into a dough. Push dough into bottom of greased 9×13 pan.
4. Bake for 15-17 minutes.
5. Mix eggs, erythritol, lemon juice, baking powder and coconut flour in a blender. Blend for 10 seconds, scrape the sides and blend for 5 more seconds. Pour filling mixture into baked crust.
6. Bake for 20-25 minutes, or until filling has a crust and bounces back in the center when touched. Sprinkle additional low carb powdered sweetener over bars at this time. Allow lemon bars to cool 10-15 minutes before slicing.

Filling has been doubled – now it's slightly generous, instead of terribly sad and thin.

Recipe via https://www.postrecipes.com/keto-lemon-bars/2/