Keto Lemon Bars Recipe
A sweet cookie crust topped with a tart lemon layer.
Servings 9 bars
Calories 175kcal
Equipment
- 8x8 Baking Pan
Ingredients
Lemon Bar Base
- 2/3 cup almond flour
- 1 tbsp coconut flour
- 1 tbsp Low Carb Sugar Substitute
- 1/2 tsp baking powder
- 1/4 tsp pink Himalayan salt
- 1 tsp vanilla extract
- 1/4 tsp liquid stevia
- 1 large egg, room temperature
- 4 tbsp butter, room temperature
Lemon Bar Filling
- 4 large eggs
- 1 large egg yolk
- 1/3 cup lemon juice
- 1 lemon zest
- 1 tsp vanilla extract
- 1/4 cup Low Carb Sugar Substitute
- 1/2 tsp liquid stevia
- 2 tbsp coconut flour
- 1/4 cup almond flour
- 1 tbsp gelatin powder
US Customary - Metric
Instructions
Lemon Bar Base
- Combine almond flour, erythritol, baking powder and salt. Mix until well combined.
- Add vanilla, stevia, egg and butter. Mix with hand mixer or food processor. Add flour mixture into butter mixture in 2 batches.
- Refrigerate dough for at least 1 hour.
- Pre-heat oven to 375F and line a 8x8 baking pan with parchment paper or spray the pan with non-stick
spray. - Transfer the chilled dough to the baking pan and press down the dough with your hand or a spatula.
- Bake for 6-8 minutes - base should slightly be under cooked. Make the filling while the base cools.
Lemon Bar Filling
- Turn the oven down to 350F.
- In a large bowl add eggs, egg yolk, lemon juice, lemon zest, erythritol, stevia and vanilla extract. Mix
until well combined. Then add coconut flour, almond flour, and gelatin. Combine and allow to thicken for 5
minutes. - Pour filling into cooked crust and bake for an additional 12-15 minutes.
- Remove the bars from oven and allow to cool. Once room temp, transfer to the refrigerator for 1 hour to continue setting.
- If desired, top with powdered erythritol prior to slicing and serving. Best served cold and stored in an air tight container in the fridge up to one week.
Video
Notes
Net Carbs: 3g
Serving Size: 1 Bar
Yields: 9 Bars
Nutrition
Calories: 175kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Fiber: 2g