Step 1

To make the crust, prepare a square baking dish (such as an 8X8" one) for nonstick.

Step 2

Combine together the almond flour (or alternative), melted butter, sugar alternative, and optional lemon zest in a mixing bowl of food processor. Mix the ingredients until well combined and the mixture resembles wet sand.

Step 3

Transfer the mixture to the prepared baking dish and press down firmly to fully cover the bottom of the baking dish.

Step 4

Bake the crust for 10 minutes or until it appears set with a bit of golden coloring. Set the crust aside to fully cool before adding the filling layer.

Step 5

To make the filling combine together the sugar free condensed milk (or alternative), egg yolks, lemon juice and lemon zest in a mixing bowl . Mix the ingredients until creamy and combined.

Step 6

Next, use a rubber spatula to fold in the raspberries.

Step 7

Evenly spread the filling over the cooked base crust. pour the filling mixture over the cooled base.

Step 8

Bake for 12-15 minutes, or until set. Then remove the bars from the oven and allow them to cool to room temperature.

Step 9

Transfer the bars to your refrigerate to fully set (about a half hour). When fully set you can slice the bars and serve them.