Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
In a bowl, combine almond flour, melted butter, 1/4 cup powdered erythritol, and a pinch of salt. Press this mixture into the bottom of the prepared baking dish to form the crust.
Bake the crust for about 10-12 minutes, or until it turns golden brown.
In another bowl, whisk together eggs, 1 cup powdered erythritol, lemon juice, lemon zest, and baking powder until well combined.
Pour the lemon filling over the baked crust and return it to the oven. Bake for an additional 20-25 minutes or until the filling is set.
Allow the bars to cool completely before cutting into squares.
Refrigerate the bars for a few hours or overnight to enhance the flavor and texture.
Serve chilled, and enjoy these delicious keto lemon bars guilt-free!
