Turn the oven down to 350F.
In a large bowl add eggs, egg yolk, lemon juice, lemon zest, erythritol, stevia and vanilla extract. Mix
until well combined. Then add coconut flour, almond flour, and gelatin. Combine and allow to thicken for 5
Pour filling into cooked crust and bake for an additional 12-15 minutes.
Remove the bars from oven and allow to cool. Once room temp, transfer to the refrigerator for
1 hour to continue setting.
If desired, top with powdered erythritol prior to slicing and serving. Best served cold and stored in an air tight container in the fridge up to one week.