Mix together the almond flour, sweetener, and melted butter.
Press into the base of a rectangle baking pan (11 x 9 in) and bake for 10 to 12 minutes, until firm and starting to brown on the edges.
Cool the base in the fridge for 15 minutes.
Filling
Dissolve the gelatine in the 1/4 cup of boiling water.
Mix the Sugar Free Sweetened Condensed Milk and lemon juice together. Add the gelatin and quickly combine, as the hot gelatin will set fast when added to the cold mixture.
Pour over the cooled base and set in the fridge for 40 minutes.
Topping
Dissolve the jello in 3/4 cup of boiling water.
Add the cold water and allow the jello to cool to room temperature.
Gently pour the cooled jello over the set filling. We suggest pouring the jello over a spoon to prevent the layer underneath from dissolving under the pressure.
Set in the fridge for an hour or until completely set before cutting into 24 squares. Enjoy!