Instructions:
- Preheat your oven to 350°F (180°C) and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the almond flour, coconut flour, erythritol, and salt. Add the melted butter and stir until a crumbly dough forms.
- Press the dough evenly into the prepared baking pan, and bake for 12-15 minutes, until lightly golden.
- In a separate mixing bowl, whisk together the eggs, erythritol, lemon juice, and lemon zest until well combined.
- Add the coconut flour and baking powder, and whisk again until smooth.
- Pour the lemon mixture over the baked crust and spread it out evenly.
- Bake for another 20-25 minutes, until the filling is set and the edges are lightly golden.
- Let the bars cool to room temperature, then chill in the fridge for at least 2 hours, or until firm.
- Cut into squares and serve.
Enjoy your delicious and keto-friendly lemon bars!
