Sugar-Free, Keto, Low-Carb Lemon Bars
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
30 mins
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Additional Time
6 hrs 10 mins
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Total Time
7 hrs
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Servings
16 Bars
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Calories
106 kcal
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Cuisine
American
Sugar-Free, Keto, Low-Carb Lemon Bars
Description
Sugar-Free, Keto, Low-Carb Lemon Bars start with a crust made by mixing monk fruit sweetener, softened coconut oil, a pinch of salt, and sifted coconut flour. The dough is pressed evenly into a greased 8x8-inch pan and baked until a light golden color develops, creating a tender, crumbly base. Once cooled, the lemon custard topping is prepared by gently whisking eggs with lemon zest, then incorporating warmed lemon juice blended with monk fruit sweetener and a small amount of coconut flour to help thicken the mixture. Baking the assembled bars at a lower temperature minimizes cracking and maintains a creamy texture.
The combination of fresh lemon juice and zest gives the bars a bright, tart flavor balanced by sweetness from the monk fruit sweetener and richness from the eggs. The crust provides a subtle coconut flavor and a firm texture, complementing the smooth and tangy topping. These bars require careful handling of ingredients and baking temperatures to achieve the right consistency and avoid overwhipped eggs that could cause cracking.
Ideal for those following sugar-restricted or ketogenic diets, these lemon bars make a refreshing, citrusy treat. They are suitable for serving chilled and store well after baking to retain their shape and flavor.
Ingredients
For the Crust:
- 2 tablespoons Monk Fruit Sweetener
- 1/2 cup coconut oil at room temperature (should be the consistency of softened butter)
- salt pinch
- 1 cup coconut flour sifted (95 grams)
For the Topping:
- 4 egg
- 2 teaspoons lemon zest
- 3/4 cup lemon juice about 6 large juicy lemons, fresh
- 1/2 cup Monk Fruit Sweetener
- 1 1/2 teaspoons coconut flour sifted
Instructions
- Preheat your oven to 350 degrees Fahrenheit and generously rub an 8x8-inch pan with coconut oil. Set aside.
- In a large bowl, using an electric hand mixer, beat together the monk fruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
- Press the dough evenly into the prepared pan and bake until lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.
- Lower the temperature of your oven to 325 degrees Fahrenheit, and ensure the oven rack is in the middle of the oven.
- Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will overbeat the eggs and the topping with crack once baked. Use a hand whisk.
- In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monk fruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 teaspoon at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
- Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
- Pour the topping over top of the cooled crust. Bake until it is just set and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best overnight. You need to let the crust completely cool, or it will be soft.
- Slice into squares and devour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Bars
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 4.7g | 2% |
| Protein | 2.5g | 5% |
| Fat | 8.9g | 14% |
| Saturated Fat | 7.2g | 36% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.8g | 4% |
| Cholesterol | 46.5mg | 16% |
| Sodium | 40.9mg | 2% |
| Potassium | 31.4mg | 1% |
| Fiber | 2.3g | 9% |
| Sugar | 0.8g | 2% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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