Gluten-Free Lemon Bars (low-carb, low-sugar, dairy-free & keto-friendly) | Sadie Radinsky

Preheat your oven to 350˚F and line the bottom and side of an 8-by-8-inch baking dish with parchment paper. 

To make the crust, combine the coconut flour, arrowroot flour, and sea salt in a medium bowl. Whisk until combined. Add the palm shortening, monk fruit syrup, egg, and vanilla extract, and then mix until a dough forms.  

Press the dough evenly into the bottom of the prepared baking dish. Using a fork, poke a few holes in the dough (for ventilation). Bake the crust for 20 to 22 minutes, or until crisp to the touch and light golden in color. 

While the crust bakes, make the filling. In a medium bowl, whisk the arrowroot flour, coconut flour, and a few tablespoons of lemon juice. Add the rest of the lemon juice, along with the monk fruit sweetener, lemon zest, and eggs. 

When the crust is done baking, remove from the oven and immediately pour in the filling while the crust is piping hot. Place the pan back in the oven, then lower the oven temperature to 325˚F. Bake for 17 to 21 minutes, or until the very center of the filling is just set and springy to the touch. 

Let the pan cool on a wire rack for 2 hours to completely set. Slice into 16 squares using a sharp, non-serrated knife. Sprinkle with powdered sweetener, if desired, and serve. Store leftover bars in an airtight container at room temperature for 1 day or in the refrigerator for up to 1 week.