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Creamy Dreamy Lemon Bars

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In a bowl, add the softened butter in chunks, the almond flour and the Swerve. Use a pastry cutter or a fork to blend. Just keep cutting the butter into the almond flour until it’s all mixed to a dough consistency. Turn the dough out into a 9-by-13-inch baking pan. You are going to want to spread the dough across the bottom of the pan. In order to keep my hands clean, I use a piece of plastic wrap. I spread that over the dough and then I can manipulate the dough across the bottom of the pan without getting dough in my fingernails. Toss the plastic when finished.

Put the crust in the oven and bake 15 to 20 minutes or until it’s golden on the edges and about set. It might be a little loose in the middle but try to bake it until it firms up and is light beige. Keep an eye on it because it can brown very quickly toward the end of the baking time. Cool the crust on the counter for 10 minutes and then cool it in your refrigerator for 10 more minutes so it sets up nicely.

While the crust is cooling in the refrigerator you can make your filling.

In your blender, add the eggs, Swerve, coconut flour, the lemon juice and the cream. Blend until fully mixed. This will only take about 10 seconds. The cream is a nice addition because it mellows out the tartness of the lemon juice. These will still be plenty tart. They won’t be the electric-yellow color of many lemon bars but they are still pretty.

Take the crust out of the refrigerator and pour the filling over the top. Carefully transfer to your oven and bake this mixture for 20 to 25 minutes or until it’s almost set. They might be a little jiggly in the middle but you’ll know it’s set enough when you see little bubble marks across the top.


Leave them on the counter to cool to room temperature. They will firm up more as they cool. Then transfer to the refrigerator and let them chill for at least two hours. This makes them easier to cut evenly.

You can cut the whole pan into bars or just cut off as many as you want to serve and keep the leftovers in the refrigerator covered in plastic wrap.

If you want to dust them with a bit of powdered sugar, leave that process until just before you want to serve them. That will ensure the powdered Swerve tastes fresh and doesn’t soak into the bar surface.





Momma Walt Handelsman John Cole John Branch Joey Weatherford Kevin Siers