Sugar-free Keto Low Carb Lemon Bars

Preheat oven to 350ºF and generously rub an 8×8 inch pan with coconut oil. Set aside.

In a large bowl, using an electric hand mixer, beat monkfruit, coconut oil and pinch of salt until creamy and well combined. Stir in coconut flour until dough forms.

Press dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.

Lower temperature of oven to 325ºF and ensure oven rack is in the middle of the oven.

Once the crust has cooled, gently whisk eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.

In a separate, medium bowl, lightly heat lemon juice (I used a microwave.) Whisk in monkfruit and stir until it is dissolved. Whisk coconut flour into lemon juice mixture, 1/2 teaspoon at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn’t clump up.

Pour lemon juice mixture into the egg mixture, whisking while pouring, until evenly combined.

Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20–22 minutes. Let cool completely at room temperature.

Cover and refrigerate for at least 6 hours, best overnight. You need to let the crust completely cool, or it will be soft.

Using a very sharp knife (or else you might not cut through the crust), cut bars into squares and devour.

Notes:
1. See blog post for notes on other sweeteners.
2. As with all gluten-free baking, please weigh flour to ensure results.
3. The first bar is a little difficult to get out, so be gentle! But, once one is out, it’s smooth sailing!
4. Store bars in the refrigerator until ready to serve. Monkfruit does become grainy as it cools and sits for a long term, so bars are best made as close to serving as possible (keeping chilling time in mind).