Makes 24 Lemon Cups (serves 12)
These Lemon Bar Cups are like little sweet volcanoes, bursting with bright, delicious lemon lava!
Prep Time: 5 minutes
Cooking Time: 30 minutes + 1 hour to chill in the fridge
1 ¾ cups almond flour
⅓ cup Keto granulated sweetener, such as monk fruit
½ teaspoon baking powder
¼ teaspoon fine sea salt
¼ cup unsalted butter, melted
1 large egg white
½ teaspoon pure vanilla extract
1 large egg
1 large egg yolk
3 tablespoons Keto confectioners’ sweetener + additional to garnish Lemon Cups
2 packets of Real Ketones Lemon Twist Lean for Life powder
1 tablespoon fresh lemon juice
Zest from ½ lemon
2 tablespoons unsalted butter, cut into small pieces
Preheat the oven to 325 F (162 C).
Line a 24-cup mini muffin tin with paper or silicone liners.
Mix all of the crust ingredients together until well-combined. Form 1” balls and place in the muffin liners. Bake for 5 minutes, remove from the oven, and when cool enough to touch, form center indents in each ball with your thumb. Return to the oven and bake for 10 more minutes. When cool enough to touch, remove from the liners and set aside.
Create a double broiler on the stovetop by heating 2 cups of water in a pot on the stove set to medium-high heat. Place an oven-safe glass bowl over the pot of water. Add the egg and egg yolk to the bowl and whisk well. Add the Keto confectioners' sweetener, Real Ketones Lemon Twist Lean for Life powder, lemon juice, zest, and butter to the bowl and stir well until the butter has melted, everything is creamy, and well-combined. Set the bowl aside and let it cool for 15 minutes.
When cool, spoon the cream into the crusts. Place in the fridge to chill for at least 1 hour, then garnish with optional sifted Keto confectioners’ sweetener.
Serve between 12, storing any leftovers in an airtight container in the fridge for up to 3 days.
Net Carbs: 4