Preheat oven to 325. Line a baking sheet with parchment.
In a small bowl, stir together flax and water and set aside to thicken.
In a large glass mixing bowl, melt melt oil. Then stir in monkfruit and lemon zest (reserving 1 teaspoon zest for topping).
Add flax mixture, almond flour and salt and mix well.
Place dough on baking sheet, cover with parchment and roll to 1 cm (⅓") thickness (I made a 8.25" x 4.5" rectangle). Slice into 12 bars and place 1" apart.
Sprinkle bars with chopped rosemary and lemon zest and press in gently with a spatula.
Bake for 20-22 min until edges are firm.
Sprinkle with extra lemon zest and rosemary if you like. Allow to cool for 5 minutes. ENJOY!
Notes
To store: Stays fresh in an airtight glass container on the counter for about 3 days. Refrigerate for up to 7 days or freeze (tightly wrapped) for 1-2 months.