For the crust: - ¾ cup almond flour - ¼ cup Carbquik - ¼ cup granular erythritol - ¼ teaspoon stevia extract powder - ¼ cup softened butter - ½ teaspoon guar or xanthan gum (optional, just helps hold it together better)
Filling: - 2 large eggs - cup powdered erythritol - ¼ teaspoon stevia - ½ teaspoon baking powder - ¼ teaspoon salt - 3 tablespoons lemon juice - ¼ teaspoon dried lemon peel - 1 teaspoon gelatin (half package) - 1 teaspoon lemon extract
Pre-heat oven to 350 F. Blend crust ingredients using a pastry cutter. Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray.
Bake for about 18 minutes or until lightly browned. Cool slightly.
Beat the ingredients for the filling for about a minute then pour evenly over the baked crust.
Return to oven and bake again for about 15-20 minutes or until set.
Let cool at room temperature, cut into 16 even squares.