Shortbread crust:
2 1/2 cups Blanched almond flour, I used a mix of Nut Flour and Coconut Flour
1/3 cup Stevia
1/3Cup erythritol
1/4 tsp Sea salt
1/4 cup butter (melted) or coconut oil
1 large Egg (whisked)
1/2 tbsp Vanilla extract
Key Lime or Lemon filling:
1/2 cup LC Foods powdered erythritol.
1/4 cup Blanched almond flour, I used a mix of Nut Flour and Coconut Flour
4 large Eggs
Less than 3/4 cup Key Lime juice Or Lemon
1 tbsp Lime or Lemon zest (Optional)
INSTRUCTIONS
Preheat the oven to 350 degrees F (177 degrees C). Line a 9×9 inch (23×23 cm) pan with parchment paper.
Make the filling first, because it must be added immediately when the crust comes out of the oven.
Stir together flour and powdered sweetener.
Whisk in eggs, juice, and zest, until well blended. Set aside.
Make the crust, combine the flour, erythritol and sea salt in a large bowl.
Stir in the melted butter or coconut oil, then the egg and vanilla. The dough will be crumbly, but able to be pressed together.
Press the dough into the lined pan.
Bake for about 13 to 16 minutes, until firm and golden. Keep oven on.
Remove crust from oven, and immediately pour the filling over the crust.
Return to the oven for 15 to 18 minutes, the filling should set, but still, be soft.
Cool the crust, keep it still allow the crust to set. Cover and refrigerate before slicing.
KETO RECIPE
LOW CARB RECIPE
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