Preparation Time: 10 minutes | Cooking Time: 45 minutes
| Servings: 8
1 cup Allulose
3 large eggs
¼ tsp. salt
1¾ cups almond flour
3 medium lemons
½ cup butter, melted
1. Preheat oven to 350°F. Cover an 8X8 pan with baking paper
and set it to the side.
2. In a large bowl, blend 1 cup of the almond flour and the butter
until fully incorporated. Add ¼ cup of the sweetener and ⅛
teaspoon of salt; combine thoroughly.
3. Spread the batter into the prepped pan, and then place it in
the preheated oven for 20 minutes. Remove and set on a heat
resistant surface while mixing the filling.
4. Zest 1 lemon in a dish, and add the juice from all 3 lemons.
Add the remaining ¾ cup of almond flour; mix well.
5. Add 1 egg and cream into the mixture; then repeat with the
other 2 eggs.
6. Finally, add the remaining sweetener (¾ cup) and salt (⅛
teaspoon); incorporate thoroughly.
7. Transfer the filling to the cooled baking pan and place in the
oven for 25 more minutes.
8. Remove and dust the top with sweetener, and if desired,
garnish with a slice of lemon.
Net Carbs 6.4g, Calories 408, Total Fat 35.1g, Saturated Fat
9.5g, Cholesterol 100mg, Sodium 198mg, Total Carbohydrate
11.9g, Dietary Fiber 5.5g, Total Sugars 0.7g, Protein 12.5g,
Calcium 19mg, Iron 0mg, Potassium 59mg

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