KETO RASPBERRY LEMON BARS

INGREDIENTS

makes 12 bars

1 cup superfine almond flour

5 tablespoons coconut flour

1/4 cup coconut oil, melted and cooled

1/2 teaspoon llinea monk fruit

1 teaspoon vanilla extract

1 egg, room temperature (pasture-raised when possible)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1, 6-oz. container of fresh raspberries

1/4 teaspoon xanthan gum

4 eggs + 1 egg yolk, room temperature (pasture-raised when possible)

1 heaping tablespoon lemon zest (I zest 1 lemon)

1/2 cup fresh lemon juice (juice from 3-4 lemons)

3-1/2 teaspoons llinea monk fruit

1 teaspoon vanilla extract

1/3 cup superfine almond flour

Preheat the oven to 350°F. Cut a strip of parchment paper to line the bottom of an 8x8 or 9x9 baking pan, with overhang on two sides (similar to wings). Grease the opposite edges with coconut oil.
In a medium bowl, combine all of the shortbread crust ingredients. Mix until it turns into a dough that has a similar texture as cookie dough (not too crumbly but not wet and sticky either).
Press the dough into the bottom of the baking pan, forming an even layer. Bake for 10 minutes, then remove from the oven and allow it to cool.

In a small saucepan, combine the raspberries and llinea monk fruit. Cook over medium heat for about 5 minutes, using a spoon to stir the mixture and mash the fruit as it breaks down. Once the fruit comes to a boil and all the berries are mashed, remove from heat.
OPTIONAL STEP: Place a fine mesh strainer over a small bowl and pour the raspberry mixture into the strainer. Press the mixture into the strainer, moving the mixture and pressing it some more to separate the seeds from the thickened juice. (You may need to scrape some of the strained mixture off the bottom of the strainer). Discard the pulp/seeds.
Whisk the xanthan gum into the raspberry mixture. It will thicken slightly.* Spread the raspberry mixture onto the cooled crust to form the middle layer. Place the entire dish in the freezer for 5-10 minutes to allow the raspberry to set.

In a large bowl, whisk together the eggs, egg yolk, lemon juice, lemon zest, llinea monk fruit, vanilla, and almond flour. Make sure the mixture is smooth and well-combined.
After the 5-10 minute freeze to set the raspberry layer, remove the baking dish from the freezer. Gently pour the lemon filling on top of the raspberry layer (you can even ladle it in for a more gentle pour). Be careful not to dump the lemon filling into the dish, as too much force could lift the raspberry.
Bake at 350° for 18-22 minutes or until the lemon layer looks set and it's no longer jiggly in the center. Remove from the oven and allow it to cool for at least an hour at room temperature.
Chill the lemon bars in the refrigerator for at least 5 hours, preferably overnight.*
Garnish with fresh raspberries, lemon slices, or lemon zest.