1/2 Cup Butter, melted
1 3/4 Cups Almond Flour, divided
1 Cup Powdered Erythritol, divided
1/2 Cup of Fresh Lemon Juice, about 3 medium lemons
3 Large Eggs
1/4 Cup Swerve Confectioners Sugar Replacement
1. Mix butter, 1 cup almond flour, 1/4 cup erythritol, and a pinch of salt. Press evenly into an 8×8″ parchment paper-lined baking dish. Bake for 20 minutes at 350 degrees F. Then, let cool for 10 minutes.
2. Into a bowl, zest one of the lemons, then juice all 3 lemons, add the eggs, 3/4 cup erythritol, 3/4 cup almond flour & pinch of salt. Combine to make the filling.
3. Pour the filling onto the crust & bake for 25 minutes.
4. Then pull it out of the oven. Let cool for 10 minutes and place the Swerve Confectioners Sugar Replacement on top.
Tip:
You can either serve immediately after this or cool in the fridge for an hour before serving, based on texture preference!
Voila, your Neto Keto dessert is ready <3
2. Into a bowl, zest one of the lemons, then juice all 3 lemons, add the eggs, 3/4 cup erythritol, 3/4 cup almond flour & pinch of salt. Combine to make the filling.
3. Pour the filling onto the crust & bake for 25 minutes.
4. Then pull it out of the oven. Let cool for 10 minutes and place the Swerve Confectioners Sugar Replacement on top.
Tip:
You can either serve immediately after this or cool in the fridge for an hour before serving, based on texture preference!
Voila, your Neto Keto dessert is ready <3
