Yield: 9 servings / 9 medium bars
Serving Size: 1 medium bar
FOR THE SHORTBREAD LAYER: (a half-batch of the original recipe: keto shortbread cookies)
1/4 cup + 1 Tbsp (70g) unsalted warm butter (or vegan butter alternative)
1 Tbsp (15g) warm cream cheese (or vegan cream cheese sub, or cashew cream --see below for recipe--)
3 Tbsp (36g) keto baking sweetener (powdered erythritol, allulose, or tagatose)
1/2 tsp vanilla extract (or 1/4 tsp of almond flavoring)
1/8 tsp fine sea salt (or 1/16 tsp coarse/kosher salt)
3/4 cup + 2 Tbsp (88g) superfine almond flour (sifted! this makes a big difference)
1 Tbsp + 1 tsp (10g) coconut flour (or oat fiber, or unsweetened protein powder)
FOR THE LEMON FILLING LAYER:
3 large (50-53g each) eggs (pasture-raised / free-range)
3 large (20-22g each) egg yolks (pasture-raised / free-range)
1 Tbsp (6-8g) fresh lemon zest (1/2 Tbsp densely packed)
1/2 cup (120ml) lemon juice (or other low-sugar citrus juice)
1/2 cup + 2 Tbsp (100g) keto baking sweetener (powdered erythritol, allulose, or tagatose)
1/4 cup (60ml) unsalted melted butter (or vegan butter alternative)
1/2 tsp fine salt (or 1/4 tsp coarse/kosher salt)
1 Tbsp (8g) coconut flour (or oat fiber, or unsweetened protein powder / OR 1/2 tsp. xanthan gum OR 1 tsp guar gum)
1. First preheat the oven to 150C/ 300F, prep your 9"x9" pan (or equivalent size) with baking parchment or a non-stick silicone baking sheet, or you can lightly grease it and then dust very lightly with some coconut flour (tap the pan upside down to dump out excess).
2. First, make the shortbread according to the instructions on the original recipe page, linked above. Press the shortbread dough evenly into a thin layer along the bottom of the prepared baking pan. Bake for 15 minutes.
3. While the base is baking, mix together all the lemon layer ingredients in a large bowl, saving the lemon juice for last, and making sure to sift the coconut flour in to ensure no lumps. Pour the filling over the hot crust as soon as it comes out of the oven, tap to pop any air bubbles, then return to the oven and bake for an additional 20-30 minutes, or until the edges are firm with the middle still jiggly. Don't over-bake!
4. Let cool for 15 minutes at room temperature, then chill a few hours in the fridge (or overnight) before slicing and serving. I actually like to freeze these for easier slicing and cleaner edges, they taste great half-frozen too. Before serving, dust the lemon bars with a moderate layer of powdered keto sweetener (ie. erythritol).
--Other citrus fruit will also work for this recipe, but make sure to use lime, yuzu, or other low-sugar citrus (no orange, tangerine, or grapefruit!).
Dairy-free Cream Cheese Recipe: https://www.connoisseurusveg.com/cashew-cream-cheese/
Butter-flavored Coconut Oil: https://amzn.to/2XhmcYv
Superfine Almond Flour: https://amzn.to/2H4N86h
Coconut Flour: https://amzn.to/2vh0gng
Oat Fiber: https://amzn.to/2H1779N
Vanilla Bean Powder:
Heat-Safe Silicone Spatula:
9"x9" Square Baking Pan: https://amzn.to/2IJrtTz
Pyrex Glass Bowl Set:
Heat-Safe Metal Cooling Rack:
Angled Liquid Measuring Cup:
Magnetic Measuring Spoons:
Micro Measuring Spoons:
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)
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