These Gluten Free And Keto Lemon Bars only require 7 ingredients, 5 simple steps, and are absolute perfection!!! They have a butter shortbread crust and a thick and creamy filling with a perfect combination of sweet and tart.
Preheat oven to 350 degrees and line an 8 x 8 inch baking pan with parchment paper, leaving it hanging over the sides.
Whisk together the almond flour, salt, and powdered sweetener. Melt the butter, then add to the dry ingredients along with the vanilla. Mix well and press firmly into the prepared pan.
Bake for 8 to 10 minutes, or until the edges are starting to brown.
Melt the butter and set aside to cool. In a large mixing bowl, whisk together the fresh lemon juice, lemon zest, powdered sweetener, and melted butter. Taste and add more lemon juice or sweetener as needed.
Whisk in the 5 eggs, egg yolk, and 1 1/2 Tbsp. coconut flour. Mix well.
As soon as the crust comes out of the oven, pour the filling into the crust.
Bake for 18 to 23 minutes, or until the center no longer jiggles when moved. Remove bars from oven and allow to come to room temperature, around 1 to 2 hours. Transfer to refrigerator to chill completely, another 1 to 2 hours.
Once cooled, remove lemon bars from pan using the overhanging parchment paper and cut into 16 equal-sized squares. For neat squares, wipe knife clean between each cut. Serve chilled. Cover and store leftover lemon bars in refrigerator for 1 week.