Keto Lemon Bars
User Reviews
5
Keto Lemon Bars
Description
The Keto Lemon Bars recipe blends almond flour with eggs, sour cream, and softened butter to create a moist, dense batter that bakes into a tender lemon-flavored cake. Fresh lemon juice and zest bring notable citrus brightness, complemented by powdered erythritol for sweetness without sugar. A small amount of baking powder provides lift, resulting in a lightly browned surface and a clean-set center when baked at 350°F (175°C) for 35-40 minutes.
The texture is delicate when warm but firms as it cools, making it important to let the bars cool fully before cutting to maintain shape. This lemon bar is low in carbs due to almond flour and erythritol, fitting keto dietary needs. The freshness of lemons stands out, as does the combination of sour cream for a tender crumb.
These bars are best served chilled or at room temperature and can be stored in the fridge for up to five days or frozen for longer storage. Adjusting the lemon juice amount can increase the tartness for extra zing. Powdered sweetener toppings can be added only after full cooling to avoid melting and discoloration.
The recipe yields 8 bars, each with about 5 net grams of carbohydrates.Allow lemon bars to cool completely before cutting or dusting with powdered sweetener to prevent melting or sludging.Store bars in the refrigerator for up to 5 days or freeze pre-sliced for up to 3 months.For more lemon flavor, the lemon juice amount can be increased by up to 2 tablespoons.
Ingredients
- 4 egg large, room temperature
- ½ cup / 120g sour cream room temperature
- ½ cup / 120g butter must be very soft
- ¼ cup / 4 tbsp lemon juice I used 1 ½ lemons
- zest lemon of 1
- 2 cup / 200g almond flour Use 2 tablespoons less for super-fine almond flour
- 2 teaspoon baking powder
- ⅓ cup / 40g erythritol or more, to taste, powdered
Instructions
- Preheat the oven to 175 Celsius / 350 Fahrenheit.
- Beat the eggs until frothy. Add the sour cream and softened butter and blend with a food processor or electric mixer until combined.
- Add lemon juice, the grated zest of 1 lemon and ⅓ cup powdered erythritol or powdered sugar substitute of your choice. Blend.
- Lastly, add the almond flour and baking powder and mix until you have a smooth batter. Adjust sweetener to taste, adding more if required.
- Line a 9x6 inch pan with parchment paper and fill in the batter.
- Bake in the middles shelf of the oven for 35-40 minutes until the top is lightly browned and a skewer inserted comes out clean.
- Leave to cool completely before cutting or removing from the pan. Almond flour cakes are fragile when hot, but they firm up as they cool down.
Notes
- Makes 8 bars with around 5 net carbs each, suitable for keto diets.
- Wait until bars are fully cooled before slicing or dusting with sweetener to keep appearance intact.
- Refrigerate leftovers for up to 5 days or freeze pre-sliced bars for up to 3 months for convenience.
- Increase lemon juice slightly if you prefer a more pronounced lemon tartness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Total Carbohydrates | 6.1g | 2% |
| Protein | 9g | 18% |
| Fat | 30.5g | 47% |
| Saturated Fat | 10.8g | 54% |
| Fiber | 2.6g | 10% |
| Sugar | 1.9g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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