Keto Lemon Bars
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
16 Bars
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Calories
176 kcal
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Course
Main Course
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Cuisine
American
Keto Lemon Bars
Description
The recipe for Keto Lemon Bars starts by preparing a crust from almond flour, melted unsalted butter or coconut oil, sugar-free sweetener, and sea salt, mixed into a slightly crumbly dough. This dough is pressed evenly into a parchment-lined 9” x 9” pan and baked until golden with holes poked to ensure even baking.
The lemon filling combines fresh lemon juice and zest with eggs, granulated sugar-free sweetener, and almond flour for added structure. This mixture is poured over the pre-baked crust and returned to the oven to bake until the filling sets, resulting in bars that have a sharp lemon flavor balanced by sweetness and a soft yet firm texture.
The bars deliver a dessert option with reduced carbohydrates while maintaining the fresh and tangy qualities of lemon bars. They can be cut into squares and enjoyed chilled for a refreshing treat.
Note that almond flour brands vary, and an additional amount may be needed if the crust feels too oily or wet. Substituting maple sugar or regular sugar allows making a paleo or traditional version. Leftovers store well in an airtight container in the refrigerator for up to seven days.
Ingredients
Lemon Bar Crust:
- 2 1/2 cups almond flour
- ½ cup unsalted butter melted, or coconut oil
- ¼ cup sugar-free sweetener
- ¼ tsp salt sea salt
Lemon Filling:
- 5 egg large
- 1 cup lemon juice about 4 lemons
- 1 Tbsp lemon about 2 lemons, zested, zest
- 1/2 cup granulated sweetener sugar-free
- 1/2 cup almond flour
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper.
- Prepare the crust recipe by mixing all of the ingredients (melted butter, almond flour, sugar-free sweetener and sea salt), together in a large mixing bowl until a thick dough forms.
- Transfer the dough to the parchment-lined pan, then use your hands to press it firmly into an even layer. Use a fork to poke several holes in the dough, which will allow the crust to bake evenly. Bake the crust on the center rack of the preheated oven for 12 to 15 minutes, or until golden-brown.
- While the crust is baking, prepare the lemon bar filling. In a mixing bowl, whisk together the eggs, lemon juice and lemon zest.
- Stir in the sugar-free sweetener and almond flour until combined. Note: you can also perform this step using a food processor if you prefer.
- Once the crust is out of the oven, pour the lemon filling mixture over the crust. Bake the lemon bars for 15 to 18 minutes, until the filling appears set up but is still soft.
- Remove the bars from the oven and allow them to cool on the counter completely before covering with plastic wrap and refrigerating for 2 hours. Once the bars have chilled in the refrigerator, tug on the parchment paper to transfer to a cutting board. Slice into bars, and enjoy!
Notes
- If the crust seems oily or wet, add an extra ½ to 1 cup of almond flour to achieve a crumbly consistency.
- Use maple sugar instead of sugar-free sweetener to make the bars paleo, or regular sugar as an alternative.
- Keep leftover lemon bars refrigerated in an airtight container for up to 7 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Bars
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1Bar (of 16) | |
| Calories | 176kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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