🍋 Keto Lemon Bars
Description
Bright, tangy lemon filling layered over a buttery almond flour crust, creating a refreshing low-carb dessert that’s perfect for keto lifestyles.
Ingredients
For the Crust
- 2 cups (200 g) almond flour
- ¼ cup (50 g) granulated keto sweetener (erythritol or monk fruit)
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, melted
- 1 tsp vanilla extract
For the Lemon Filling
- 4 large eggs
- ¾ cup (150 g) granulated keto sweetener
- ½ cup (120 ml) fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- 2 tbsp coconut flour
- ¼ tsp salt
Instructions
1. Prepare the Pan
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. Make the Crust
- In a bowl, combine almond flour, sweetener, and salt.
- Stir in melted butter and vanilla extract until a dough forms.
- Press the mixture evenly into the prepared pan.
- Bake for 12–15 minutes, or until lightly golden.
- Remove from the oven and let cool slightly.
3. Prepare the Lemon Filling
- In a large bowl, whisk together eggs and sweetener until smooth.
- Add lemon juice, lemon zest, coconut flour, and salt.
- Whisk until fully combined and no lumps remain.
4. Bake
- Pour the lemon filling over the warm crust.
- Return to the oven and bake for 20–25 minutes, until the center is set.
- Remove from the oven and cool completely.
5. Chill
- Refrigerate for at least 2 hours to allow the bars to firm up.
- Lift out using the parchment paper and cut into 16 squares.
6. Serve
Dust lightly with keto powdered sweetener if desired and garnish with lemon slices.
Tips for Perfect Keto Lemon Bars
- Use freshly squeezed lemon juice for the brightest flavor.
- Allow the bars to chill thoroughly before slicing for clean edges.
- For extra tartness, add an additional teaspoon of lemon zest.
- Store in an airtight container in the refrigerator for up to 5 days.
Result: Silky, sweet-tart lemon bars with a buttery almond flour crust and only a few net carbs per serving. 🍋✨