½ cup unsalted butter (1 stick)
120 g almond meal (1 cup; I use TJ’s Almond Meal)
40 g powdered Erythritol (¼ cup; I use Swerve confectioners)
⅛ tsp vanilla extract
Pinch of salt
100 g almond flour (¾ cup; I use TJ’s blanched almond flour)
120 g powdered Erythritol (¾ cup)
3 oz. lemon juice (~3-4 medium lemons)
Zest of 1 lemon
3 large eggs
⅛ tsp almond extract
¼ tsp vanilla
Pinch of salt
Preheat oven to 350° F.
Line an 8×8 in. glass baking dish with parchment paper.
In a medium bowl, mix all crust ingredients together until well incorporated.
Press crust mixture into dish until evenly coated. Bake in oven for 20 minutes, then let cool for 10 minutes.
While crust is baking, mix all filling ingredients together in a medium bowl. Once crust is done cooling, pour over crust.
Bake for 25-30 minutes. Filling should still have a slight jiggle in the center when done.
Let cool for 10 minutes on the counter, then place in the fridge until it’s finished setting.
The original recipe used almond flour for both the crust and filling. You can use them interchangeably for this recipe, but I found that using almond meal for the crust and almond flour for the filling gave the bake a nice differentiation in color.
I use my hand to press the crust mixture into the dish, then a mini tart shaper to make a slightly raised crust around the edges, which is completely optional.
As you can see in the photo, I top my bars with ice cream, whipped cream, and coconut flakes. I use vanilla Halo Top and make my own whipped cream from heavy whipping cream. Tastes sooooooo gooooood.
I slice my bars either 3×3 or 4×4 for either 9 or 16 tarts. Macros listed below for entire dish.
NUTRITIONAL INFO (for entire dish)
Fat: 212 g
Saturated Fat: 70g
Cholesterol: 798 mg
Sodium: 547 mg
Potassium: 663 mg
Carbs: 202 g
Fiber: 21 g
Protein: 65 g