1. Mix butter, 125g of almond flour, 50g of erythritol, and a pinch of salt. Press evenly into an 8x8" parchment paper-lined baking dish. Bake for 20 minutes at 170 degrees C. Then, let cool for 10 minutes.
  2. Into a bowl, zest one of the lemons, then juice all 3 lemons, add the eggs, 150g of erythritol, 95g of almond flour & pinch of salt. Combine to make filling.
  3. Pour the filling onto the crust & bake for 25 minutes.
  4. Serve with lemon slices and a sprinkle of erythritol.


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