Keto Lemon Bars Recipe

Introduction

These Keto Lemon Bars offer a delightful balance of tangy lemon flavor and a rich, almond flour crust, perfect for anyone on a low-carb diet. Easy to make and naturally sweetened, they provide a refreshing treat without the guilt.

Ingredients

• 2 cups almond flour
• 6 tablespoons butter (melted)
• 3 tablespoons powdered sugar-free sweetener (like erythritol or monk fruit blend)
• 4 large eggs (beaten)
• ½ cup powdered sugar-free sweetener
• 1 teaspoon xanthan gum
• ½ cup fresh lemon juice (from about 2 lemons)
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish.
2. Step 2: In a medium bowl, combine the almond flour, melted butter, and 3 tablespoons of powdered sugar-free sweetener. Stir until the mixture is well blended.
3. Step 3: Transfer the crust mixture into your prepared baking dish and gently press it down evenly to form the base using the bottom of a flat cup or your fingers.
4. Step 4: Place the dish in the preheated oven and bake for 20 minutes, or until the crust turns a light golden brown. Remove from oven and set aside.
5. Step 5: While the crust is baking, prepare the lemon filling. In a blender or using an immersion blender, combine the beaten eggs, ½ cup powdered sugar-free sweetener, xanthan gum, lemon juice, and a pinch of salt. Blend until completely smooth and creamy.
6. Step 6: Carefully pour the lemon filling evenly over the warm, baked crust in the dish.
7. Step 7: Return the dish to the oven and bake for an additional 15 minutes, or until the filling is set and no longer jiggly in the center.
8. Step 8: Remove the lemon bars from the oven and let them cool for at least 10 minutes. For a pretty finish, sift a little extra powdered sugar-free sweetener over the top before cutting into 9 squares. Enjoy your refreshingly tangy and healthy treat!

Tips & Variations

• Use fresh lemon juice for the best flavor; bottled juice can taste dull.
• For a nuttier crust, lightly toast the almond flour before mixing it with butter.
• Switch xanthan gum with guar gum if unavailable, using the same amount.
• Add a few drops of lemon extract to intensify the lemon flavor if desired.

Storage

Store the lemon bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the fridge before serving. Reheat briefly at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener?

Yes, you can substitute with other powdered, sugar-free sweeteners that measure like sugar, such as allulose or stevia blends. Keep in mind that sweetness levels and textures may vary slightly.

What if I don’t have xanthan gum?

If xanthan gum is not available, you can use an equal amount of guar gum as a thickening agent. Alternatively, the filling may be a bit less set but should still turn out delicious.

Keto Lemon Bars Recipe

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★★★★★

4.5 from 116 reviews

• Author: lilan
• Total Time: 50 minutes
• Yield: 9 servings 1x
• Diet: Low Carb

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Description

Delight in these refreshing Keto Lemon Bars, a perfect low-carb dessert that combines a buttery almond flour crust with a tangy lemon filling. Sweetened naturally with sugar-free sweeteners like erythritol or monk fruit, this recipe delivers a guilt-free, zesty treat that’s easy to make and perfect for keto and low-carb diets.

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Ingredients

Scale 1x2x3x

Crust

• 2 cups almond flour
• 6 tablespoons butter, melted
• 3 tablespoons powdered sugar-free sweetener (erythritol or monk fruit blend)

Filling

• 4 large eggs, beaten
• 0.5 cup powdered sugar-free sweetener
• 1 teaspoon xanthan gum
• 0.5 cup fresh lemon juice (from about 2 lemons)
• Pinch of salt

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Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish to prevent sticking.
2. Make the Crust Mixture: In a medium bowl, combine the almond flour, melted butter, and 3 tablespoons of powdered sugar-free sweetener. Stir thoroughly until the mixture is well blended.
3. Form the Crust: Transfer the crust mixture into the prepared baking dish and gently press it down evenly using the bottom of a flat cup or your fingers to create an even base layer.
4. Bake the Crust: Place the baking dish in the preheated oven and bake for 20 minutes, or until the crust turns a light golden brown. Remove from oven and set aside to cool slightly.
5. Prepare the Lemon Filling: While the crust bakes, blend together the beaten eggs, 0.5 cup powdered sugar-free sweetener, xanthan gum, fresh lemon juice, and a pinch of salt using a blender or immersion blender until the mixture is smooth and creamy.
6. Pour Filling Over Crust: Carefully pour the smooth lemon filling evenly over the warm baked crust in the baking dish.
7. Bake the Filled Bars: Return the dish to the oven and bake for an additional 15 minutes, or until the lemon filling is set and no longer jiggly in the center.
8. Cool and Serve: Remove the lemon bars from the oven and allow them to cool for at least 10 minutes. For a decorative touch, sift a little extra powdered sugar-free sweetener over the top. Cut into 9 equal squares and enjoy your healthy, tangy-sweet keto treat!

Notes

• Use fresh lemon juice for the best flavor and natural acidity.
• Ensure the eggs are fully blended for a smooth filling texture.
• Xanthan gum helps thicken the filling without adding carbs.
• Use a sugar-free powdered sweetener that measures like sugar for accurate sweetness.
• Allow bars to cool properly before slicing to maintain their shape.
• Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Keto lemon bars, low carb dessert, sugar-free lemon bars, almond flour dessert, keto lemon dessert