Keto Lemon Raspberry Squares

Almond Flour Crust

• 2 cups almond flour
• ½ cup butter cold, cut into small cubes
• ½ cup Bocha Sweet or your go to sugar substitute
• 1 tsp salt

Lemon Filling

• 1 cup Bocha Sweet
• 2 whole eggs
• 2 egg yolks
• 1 cup fresh lemon juice
• 2 tablespoons coconut flour
• pinch salt

Raspberry Sauce

• 1 pint raspberries
• ¼ cup Bocha Sweet
• ¼ cup water
• ½ teaspoon xanthan gum

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Almond Flour Crust

1. In a food processor, combine the almond flour, butter, Bocha Sweet, and salt. Pulse until is forms a crumb texture.
2. Press the crust into a 9x9 square pan. Bake at 350°F for 20-25 minutes, or until the edges of the crust are turning golden brown. When it's done baking, set aside to cool.

Lemon Filling

1. Combine the Bocha Sweet, eggs, and egg yolks. Whisk them together until they turn a light, pale yellow and look fluffy.
2. Slowly whisk in the lemon juice and whisk to combine.
3. Sprinkle the coconut flour and salt on top of the mixture, and whisk to combine.
4. Pour on top of the cooled crust, and bake at 325°F for about 25-30 minutes. The filling should be set, and not jiggle when moved. Set aside to cool.

Raspberry Sauce

1. Combine the raspberries, Bocha Sweet, and water in a pot and put it over medium heat until the liquid boils. Move the mixture to a blender, and sprinkle the xanthan gum on top. Blend the mixture until it is smooth. Set aside to cool off.
2. When you are ready to serve, you can spread the raspberry sauce on top of the lemon squares before cutting, or you can cut the squares and spoon the sauce on top. Keep it all refrigerated until you are ready to serve.

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