1 cup almond flour (fine ground)
1/4 teaspoon salt
2 TBSP Powdered xylitol (“Swerve” brand powdered/confectioners sugar works great!)
1 TBSP melted coconut oil
2 TBSP melted raw unsalted butter
1 TBSP pure vanilla extract
1/4 cup almond flour
1/4 cup powdered xylitol/swerve
2 tsp liquid stevia (you can substitute this with more swerve/xylitol)
4 large free range eggs
1/2 fresh squeezed lemon juice
1. Preheat oven to 350. Line a 8-inch square baking pan with unbleached parchment paper.
2. Crust: Combine almond flour, xylitol, and salt in a bowl. In another bowl mix coconut oil, butter, and vanilla. Stir the wet and dry ingredients together until they are combined. Press into the baking dish and bake for 15-17 minutes or until lightly golden.
3. Lemon topping: While the crust bakes, In a blender or food processor, combine almond flour, xylitol, eggs, and lemon juice. Blend until smooth, remove crust from the over, pour topping over hot crust.
4. Put back into the over and bake for an additional 15-20 minutes at 350 until topping is golden at the edges. Let it cool for 30 minutes, then refrigerate for 2 hours to allow it to set. Sprinkle with extra powdered sugar, cut into bars, and enjoy!
**Recipe originally from healingcuisinebyelise.com