Mouthwatering Lemon Bar Cookie Cups

 

Sugar-Free Lemon Bar Cookie Cups

Ingredients

For the Cookie Cups:

1 ½ cups almond flour

½ cup unsalted butter, softened

⅓ cup powdered sweetener (like allulose or monk fruit blend)

1 large egg

1 tsp vanilla extract

¼ tsp salt

For the Lemon Filling:

2 large eggs

¼ cup lemon juice (freshly squeezed)

Zest of 1 lemon

¼ cup powdered sweetener

2 tbsp butter, melted

Instructions

1. Make the Cookie Cups:

Preheat oven to 350°F (175°C). Grease a mini muffin tin.

In a bowl, cream together the butter and sweetener. Mix in the egg and vanilla.

Add almond flour and salt, mixing until a dough forms.

Roll dough into small balls and press them into the muffin tin, forming small cups.

Bake for 10–12 minutes or until golden. Let cool.

2. Make the Lemon Filling:

Whisk together eggs, lemon juice, zest, and sweetener in a saucepan over low heat.

Stir constantly until it thickens (about 5 minutes). Remove from heat and stir in melted butter.

Let it cool slightly, then spoon the filling into the cookie cups.

3. Chill & Serve:

Refrigerate for at least 30 minutes before serving.

Optionally, dust with extra powdered sweetener or garnish with lemon zest.

These are refreshing, zesty, and perfect for a sugar-free treat! Let me know if you try them!