Preheat your oven to 350°F. Line an 8 x 8-inch pan with parchment paper and set it aside.

In a bowl, mix the almond flour, 3 tablespoons of allulose, and 1 egg until well combined. Press this mixture into the prepared pan.

Bake the crust for about 15 minutes or until it's golden. Meanwhile, get your lemon filling ready.

In a separate bowl, whisk the 6 eggs until smooth. Add the lemon juice, 2/3 cup of allulose, and lemon zest, and whisk until everything is well combined.

Take the crust out of the oven. Quickly pour the lemon filling over the crust and spread it out evenly.

Bake for 20-22 minutes until the center is set but still slightly jiggly.

Let it cool in the pan, then refrigerate for at least 2 hours to let it firm up more.