Ingredients

Scale

(Makes 16 squares)

Shortbread crust:

1 cup almond flour (you love almond flour—memory #25!)
¼ cup coconut flour
¼ cup granulated sweetener (monk fruit blend—you love blood sugar friendly!)
¼ tsp salt
¼ cup cold butter or coconut oil, cubed

Lemon filling:

¾ cup fresh lemon juice (from 3–4 lemons—you love citrus!)
Zest of 2 lemons
¾ cup granulated sweetener (monk fruit blend)
3 large eggs + 1 egg yolk
2 tbsp coconut flour
¼ tsp baking powder
Optional: 1 tsp vanilla extract

Dusting:

Powdered sweetener (powdered erythritol or monk fruit blend)

Instructions

1. Make crust:

Preheat oven to 350°F (175°C). Line an 8×8″ pan with parchment.
In a bowl, mix almond flour, coconut flour, sweetener, and salt. Cut in cold butter until crumbly.
Press firmly into bottom of pan. Bake 12–15 minutes until edges are golden. Cool slightly.

2. Make lemon filling:

Whisk lemon juice, zest, sweetener, eggs, coconut flour, baking powder, and vanilla (if using) until smooth.

3. Bake filling:

Pour filling over warm crust. Bake 20–25 minutes until center is just set (no jiggle).

4. Chill & serve:

Cool completely; refrigerate at least 2 hours. Dust with powdered sweetener before slicing.

💡 Pro Tips for Perfection:
✅ Use fresh lemon juice & zest—bottled lacks brightness (roll lemons first for max juice!).
✅ Don’t overbake filling—pull at 22 min for fudgy texture.
✅ Blood sugar friendly (you love this!):
→ All sweeteners are zero-glycemic
→ Net carbs: 2g per square
✅ Low-carb/keto option (you love this!):
→ Almond/coconut flour base keeps it keto
→ Already compliant!
✅ Make ahead:
→ Keeps 5 days refrigerated or 3 months frozen
→ Slice cold for clean edges

Storage & Serving Ideas

→ Fridge life: 5 days | Freezer: 3 months
→ Serving ideas:
→ With afternoon tea or coffee
→ As a light dessert after dinner
→ Packed in lunchboxes for a sunny treat

Prep Time & Nutrition (per square):