These light and lemony dessert bars are sugar-free, sweetened with stevia, and designed for the candida diet. With an almond flour crust, they are also gluten-free, and are the perfect blend of tart frutiness and buttery crust.
Preheat the oven to 350 degrees.
In a large bowl, mix together the almond flour, salt, and Truvia. Add the butter and the vanilla extract to the flour mixture and stir to combine.
Transfer the crust mixture to a 10-inch baking pan with raised sides. Using your fingers, press down on the crust to spread it evenly, about ¼-inch thick, so that it completely covers the bottom of the baking pan.
Place in the oven and bake for 12 minutes. Rotate the pan at the halfway mark, about 6 minutes, to ensure even baking. When the crust is golden brown at the edges, remove from the oven, about 12 minutes. Set aside to cool. Leave the oven on.
In a large bowl, beat the eggs. Slowly whisk the lemon juice into the eggs. Continue whisking as you add the zest, liquid stevia, and coconut milk.
To the wet ingredients, add the coconut flour. Whisk to thoroughly incorporate the coconut flour, then quickly pour the custard into the baking pan to cover the baked crust.
Place the baking pan in the oven for 20-25 minutes. Rotate the pan halfway through, after about 10-15 minutes. Test for doneness occasionally by gently jiggling the pan. When no movement can be seen from the center, the custard is baked through.