Ingredients
Scale
- For the Crust:
- 1.5 cups Almond flour
- 3 tbsp Melted butter or coconut oil
- 2 tbsp Granulated monk fruit sweetener
- 1/4 tsp Salt
- For the Filling:
- 2 cups Low-fat or full-fat cottage cheese
- 3 Large eggs
- 1/2 cup Fresh lemon juice (about 3–4 lemons)
- 1 tbsp Lemon zest
- 1/2 cup Granulated monk fruit or allulose
- 1 tsp Vanilla extract
- 1 tbsp Coconut flour (to help set the texture)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a medium bowl, combine the almond flour, melted butter, sweetener, and salt. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan in an even layer. Bake the crust for 10-12 minutes or until the edges are just beginning to turn golden brown. Remove from the oven and set aside to cool slightly.
- While the crust is baking, place the cottage cheese, eggs, lemon juice, lemon zest, sweetener, vanilla extract, and coconut flour into a high-speed blender. Blend on high for 45-60 seconds until the mixture is completely smooth and no cottage cheese curds remain. This step is crucial for achieving a silky, custard-like consistency that mimics a traditional lemon bar.
- Reduce the oven temperature to 325°F (160°C). Pour the blended lemon mixture over the pre-baked crust. Smooth the top with a spatula if necessary. Place the pan back in the oven and bake for 22-25 minutes. The edges should be set, but the center should still have a slight jiggle. Do not overbake, or the top may crack.
- Remove the bars from the oven and let them cool at room temperature for at least 30 minutes. Once cooled, transfer the pan to the refrigerator for at least 3 hours, or preferably overnight. Chilling is essential to allow the protein and fats to set properly. Once fully set, lift the bars out using the parchment paper and slice into 12 squares. Dust with a little powdered erythritol if desired before serving.
- Cook Time: 50 minutes