Sugar Free Low Carb Lemon Bars

Step 1

Start by making the crust. Preheat the oven to 350 and prep a square baking pan with parchment paper that overhangs the pan slightly

Step 2

In a large mixing bowl, use a fork or a whisk to mix together the almond meal, baking powder and the tapioca flour. Then blend in the coconut oil and syrup. Transfer this mixture to the prepared baking pan and press it into the pan to form the crust. Bake this for 10-12 minutes or until it begins to brown. Remove the crust from the oven and allow it to cool

Step 3

For the lemon layer, in a saucepan over medium heat, heat together the lemon juice, zest, coconut milk, remaining maple syrup alternative, remaining coconut oil, remaining tapioca flour, and vanilla extract. Whisk this continually while it cooks to break up the lumps and avoid burning. When the mixture is blended and resembles a lemon curd consistency you can remove it from the heat and transfer the mixture to the prepared crust/base in the square pan

Step 4

Refrigerate until set after allowing to cool at room temperature for for to ten minutes. This should take about three hours to set. Top with sugar free powder sugar if desired.