Ingredients
- [Crust] 1 cup Almond Flour
- [Crust] 1/4 cup Coconut Flour
- [Crust] 1/4 cup Erythritol
- [Crust] 1/2 tbsp Lemon Zest
- [Crust] 3 tbsp Salted Butter
- [Filling] 3/4 cup Erythritol
- [Filling] 1 tbsp Salted Butter
- [Filling] 1/2 cup Almond Milk
- [Filling] 1 cup Lemon Juice
- [Filling] 1/2 tbsp Lemon Zest
- [Filling] 5 Large Egg
- [Topping] 3/4 cup Coconut Chips
- [Topping] 2 tbsp Almond Flour
- [Topping] 1/2 tbsp Salted Butter
Instructions
- Heat oven to 350F and prepare a 9x9 inch pan with non-stick cooking spray.
- In a large mixing bowl combine the almond flour, coconut flour, sweetener, and lemon zest then stir until all ingredients are uniformly mixed.
- Cut the softened butter into the flour mix with a fork. You may want to dig in with your hands to thoroughly incorporate the butter into the flour.
- Press the dough into the prepared baking dish and bake for 15 minutes or until crust is golden. Set aside while you prepare the filling.
- Bring a saucepan to medium heat and add butter, erythritol, and milk. Stir until the butter and sugar have been completely dissolved.
- Pour in lemon juice.
- Slowly whisk in the eggs and stir continuously over medium low heat until the mixture begins to thicken. This should talk about 5 to 10 minutes.
- Transfer the lemon filling into your crust and return to the oven for 15 minutes. Prepare the topping.
- In a small food processor or blender pulse the toasted coconut, almond flour, and butter until you have a grainy mixture.
- Sprinkle topping on your lemon squares and return to the hot oven to crisp the top for approximately 5 minutes or 1 minute under a hot broiler. Be careful not to burn the crumble!
- Let cool before serving.