Low Carb Lemon Squares

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. Keep cool in the refrigerator.

Makes 16 squares

Carbs per square: about 0.9 g