Step 1

Preheat the oven to 350 degrees.

Step 2

Combine all the shortbread crust ingredients in a small bowl. Using a spoon, mix all the ingredients together. Cover an 8×8 or 9×9 glass pan with parchment paper.

Step 3

Place the crust into the pan and press down. DO NOT POKE HOLES INTO THE CRUST. Bake for 10-15 minutes or until slightly golden.

Step 4

Zest and juice the lemons and set aside.

Step 5

In a mixing bowl add the almond flour, monk fruit, and powdered swerve. Use a spoon or whisk to mix together, make sure it’s smooth. You don’t want any lumps at all.

Step 6

Add in the vanilla and eggs, then whisk until smooth. Then add the lemon zest and lemon juice. Mix well.

Step 7

Pour the lemon filling into the baked crust and immediately transfer to the oven. Bake for 25 minutes or until the filling is set.

Step 8

Carefully pull out of the oven and let cool. Once cooled then transfer to the fridge for at least 2-3 hours or until it’s completely chilled.

Step 9

Pull the parchment paper out and place the bars on a large cutting board. Using a large chef’s knife cut into 16 squares. Using a sifter, sprinkle the top of the bars with powdered swerve.