Step 1

Preheat the oven to 350°. Line a 8”x8” square baking pan with a piece of parchment paper.

Step 2

In a medium bowl mix together almond and coconut flour along with the low carb sweetener, salt and melted butter. Stir all ingredients together with a fork and combine until crumbly.

Step 3

Press crust mixture into the bottom of your 8x8” pan and place in 350* oven. Bake the crust for 10 minutes and then remove to cool on the counter.

Step 4

Fill a medium saucepan with 2 inches of water and place over medium heat. Water should be at a rapid simmer.

Step 5

Choose a large heat safe bowl that will fit on top of the saucepan to create a double boiler.

Step 6

First place eggs, low carb sweetener, lemon juice in the bowl before you put on the double boiler. Then place the bowl on top of the saucepan over the rapidly simmering water.

Step 7

Using a wire whisk continuously whisk the eggs, sweetener and lemon juice together. Turn the heat to high and continuous whisk for 10 full minutes. Whisking should be continuous, but not rigorous.

Step 8

At 10 full minutes of whisking your curd should be thickening up. At this point, continue to whisk and test the thickness of the curd by coating the back of a spoon. Every stove top is a little different, so you may or may not need 1-3 more minutes.

Step 9

When the curd has thickened, remove from the bowl from heat and carefully set on the countertop. Still using the wire whisk, stir in the xanthan gum. Add the butter pieces and stir in until melted.

Step 10

Sprinkle in the unflavored gelatin while continuously stirring the lemon curd until fully combined. Pour lemon mixture on top of the cooled crust and smooth with the back of a spoon to evenly distribute the lemon over the crust.

Step 11

Bake for 20-25 minutes at 350*. Remove pan from the oven and let cool on the counter at least 30 minutes to 1 hour.

Step 12

Sprinkle the top of your lemon bars with POWDERED low carb sweetener. Slice into 16 bars. Serve at room temperature.

Step 13

Store Lemon Bars in an airtight container in the fridge for up to 1 week.