Preheat your oven to 350°F (175°C). This step is crucial for ensuring your bars bake evenly.
Grease a 9x9-inch baking pan with a little butter or line it with parchment paper for easy removal of the bars later.
In a mixing bowl, combine the almond flour and baking powder. Mix well. In another bowl, beat the soft butter with the powdered erythritol until light and fluffy. Gradually add the dry ingredients into the butter mixture, mixing until crumbly. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust.
Place the crust in the preheated oven and bake for about 10-12 minutes, or until it's lightly golden. Remove from the oven and let it cool slightly.
While the crust cools, whisk the eggs in a separate bowl until they are frothy. Add in the sour cream, lemon juice, lemon zest, and the remaining powdered erythritol. Mix until everything is well combined and smooth.
Pour the lemon filling over the cooled crust, spreading it evenly. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
Allow the bars to cool in the pan at room temperature for about 30 minutes, and then refrigerate for at least 2 hours to fully set. Once chilled, slice into squares and serve chilled or at room temperature. Enjoy your Keto Lemon Bars!
