INGREDIENTS FOR THICK CRUST (as shown in the video)

Almond flour = 240 g / 2 cups

Monk fruit = 60 g / 1/4 cup (OR any keto friendly sweetener)

Salt = 1/2 tsp

Unsalted melted butter = 80 g / 1/3 cup

INGREDIENTS FOR THIN CRUST

Almond flour = 180 g / 1 1/2 cups

Monk fruit = 45 g / 3 3/4 tbsp (OR any keto friendly sweetener)

Salt = 1/2 tsp

Unsalted melted butter = 60 g / 1/4 cup

INGREDIENTS FOR LEMON CURD

Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener)

Salt = 2 g / 1/4 tsp

Lemon zest = 2 lemons

Coconut flour = 15 g / 2 tbsp (OR 60 g / 1/2 cup Almond flour)

Whole eggs = 6 large

Fresh lemon juice = 120 ml / 1/2 cup

Unsalted cold butter = 60 g / 1/4 cup

Preparation

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C

3.  In a bowl, mix all the dry ingredients for the crust together until well combined. Add the melted butter and mix until crumbly. Transfer into an 8x8 inch (20cm) pan lined with parchment paper. Compress and spread evenly. Flatter the sides with a spoon. Bake for about 15 to 20 minutes until golden brown. The crust does not need to cool down after baking.

4.  While the crust is baking, make the lemon curd.

5.  In a bowl, add all the dry ingredients such as monk fruit, salt, lemon zest, coconut flour and mix to combine. Then add the eggs and lemon juice and whisk to combine.

6.  Transfer into a saucepan and cook over low heat until moderately thickened. This method reduces the baking time so that the crust will not be over browned.

7.  Once the lemon curd is moderately thickened, remove pan from the heat and add the cold unsalted butter to add some gloss to the lemon curd. Stir until the butter is dissolved.

8.  Strain to remove the zest and any curdled bits.

9.  Pour onto the crust. Swirl and tap the pan to spread evenly.

10.  Bake for about 7 to 10 minutes at the same temperature. The one shown in the video only took 7 minutes. It is done when the top feels a little firm but still soft. There should not be any browning on the top.

11.  Cool until room temperature then refrigerate to chill for a few hours (uncovered) but best to chill overnight as the lemon curd will become firmer.

12.  Trim off the edges slightly but this is optional. Cut into 12 or 16 servings.

13. Dust with powdered sweetener or top with desiccated coconut.

[Total servings = 12}

NUTRITION INFO PER SERVING

Total Carb = 3.1 g

Dietary Fiber = 1.2 g

Net Carb = 1.6 g

Calories = 154

Total Fat = 16.7 g

Protein = 5.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍