Keto Creamy Lemon Squares

Υλικά

For the Crust:

1 1/2 cups almond flour

1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

A pinch of salt

For the Lemon Filling:

1 cup fresh lemon juice (from about 4-5 lemons)

Zest of 2 lemons

4 large eggs

1/2 cup powdered erythritol

1/4 cup heavy cream

1/4 cup almond flour

1/4 teaspoon xanthan gum (optional, for texture)

A pinch of salt

Οδηγίες

1. Preheat the Oven:

The oven should be preheated to a temperature of 325°F (160°C). Prepare the 8×8 inch (20×20 cm) baking dish by greasing it or lining it with parchment paper for convenient removal.

2. Prepare the Crust:

In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until a dough forms.

3. Press the Crust:

The dough should be evenly pressed into the bottom of the baking dish in order to create the crust.

4. Bake the Crust:

The crust should be baked in the preheated oven for approximately 12-15 minutes, or until it exhibits a slight golden hue. Retrieve the item from the oven and allow it to cool to a moderate temperature.

5. Make the Lemon Filling:

In a separate bowl, whisk together the lemon juice, lemon zest, eggs, powdered erythritol, heavy cream, almond flour, xanthan gum (if using), and a pinch of salt. Whisk until well combined.

6. Pour Over the Crust:

Pour the lemon filling over the pre-baked crust.

7. Bake Again:

Place the baking dish back in the oven and bake for 20-25 minutes, or until the filling is set, with just a slight jiggle in the center.

8. Cool and Chill:

Allow the lemon squares to cool in the baking dish, then refrigerate for at least 2 hours to firm up.

9. Cut into Squares:

Once chilled, cut the dessert into squares.