Add the eggs, lemon juice, 1 Tbsp lemon zest, ¾ cup monk fruit sweetener, and coconut flour to a blender container. Blend until smooth and creamy. Place in refrigerator for 15-20 minutes until slightly thickened.

When ready to bake, preheat the oven to 180°C/350°F/Gas 4. Line an 8x8-inch square baking pan with a piece of parchment paper and set it aside.

Place the melted butter, almond flour, and remaining tablespoon of monk fruit sweetener into a medium mixing bowl. Mix until a smooth dough forms.

Press almond flour dough into the prepared baking pan to create a crust. Part-bake crust for 7 minutes.

Remove crust from the oven and set aside to cool slightly while the filling thickens in the refrigerator.

Pour the filling over the crust and bake for 18-20 minutes until the center is set.

Remove from the oven to a cooling rack and let the lemon bars cool completely before slicing and serving. Enjoy!