Low carb lemon squares

Ingredients

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

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Preparation

• 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.