Craving sunshine in a dessert? Try these guilt-free Lemon Bars!

Missing sugary treats but staying keto? Look no further! These Keto Lemon Bars are bursting with sunshine-y lemon flavor and a buttery almond flour crust, all in a low-carb package that won’t derail your goals. ‚ėÄÔłŹ

Plus, they’re:

  • Super easy to make:¬†Just 6 ingredients and 35 minutes,¬†and you’re in lemon bar heaven!
  • Incredibly delicious:¬†Trust me,¬†even non-keto friends will be raving about these.
  • Customizable:¬†Make them vegan,¬†adjust the sweetness,¬†or add a zing of lemon zest!

Ready to bake? Here’s what you’ll need:

Ingredients:

  • For the crust:
    • 2 cups almond flour
    • 1/2 cup melted butter (or dairy-free alternative)
    • 1/2 cup sugar-free powdered sugar
  • For the filling:
    • 1/4 cup softened butter (or dairy-free alternative)
    • 1/2 cup lemon juice
    • 1/2 cup sugar-free powdered sugar
    • 5 large eggs (see notes for vegan option)
    • 1 extra large egg yolk (see notes for vegan option)
    • 1 1/2 tablespoons coconut flour

Instructions:

  1. Preheat your oven to 350¬įF (180¬įC) and line an 8×8 inch pan with parchment paper.
  2. Make the crust: In a bowl, mix almond flour, melted butter, and powdered sugar until crumbly. Press the mixture into the bottom of the pan and bake for 15 minutes, or until golden brown.
  3. While the crust bakes, whip up the filling: Cream together softened butter, lemon juice, and powdered sugar. Add eggs, extra yolk, and coconut flour, mixing well until smooth.
  4. Pour the filling over the hot crust and bake for 20-22 minutes: The center should be firm but still slightly jiggly.
  5. Chill out!: Let the bars cool completely in the pan, then refrigerate for at least 2 hours for them to set.
  6. Time to shine! Sprinkle with extra powdered sugar and enjoy a taste of sunshiney lemon goodness!

Tips & Tricks:

 

  • Move quickly:¬†Pour the filling onto the hot crust right after baking to avoid separation.
  • Don’t overbake:¬†These bars continue to firm up as they cool and refrigerate.
  • Coconut-free?¬†Try 1/4 teaspoon xanthan gum or even all-purpose flour (6 tablespoons).
  • Zest it up!¬†Add some lemon zest for an extra punch of flavor.
  • Storage: Keep these beauties in the fridge for up to 2 weeks, or freeze them for longer.

 

Keto Lemon Bars Recipe

Indulge in the zesty delight of Keto Lemon Bars, featuring a crumbly almond flour shortbread crust beneath a lusciously tangy lemon filling. This creamy, lemon-packed dessert is simple to make with just 6 key ingredients. A perfect treat for those following a keto diet!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 247 kcal

Ingredients
  

For the Shortbread Crust:

  • 2 cups almond flour
  • 1/2 cup melted butter use dairy-free if necessary
  • 1/2 cup sugar-free powdered sugar

For the Lemon Filling:

  • 1/4 cup softened butter use dairy-free if necessary
  • 1/2 cup lemon juice
  • 1/2 cup sugar-free powdered sugar
  • 5 large eggs see notes for vegan/egg-free options
  • 1 large egg yolk
  • 1 1/2 tablespoons coconut flour

Instructions
 

  • Preheat the oven to 180¬įC (350¬įF). Line an 8 x 8-inch baking pan with parchment paper.
  • Prepare the Crust: In a mixing bowl, combine almond flour, melted butter, and powdered sugar until well mixed. Press this mixture into the bottom of the prepared pan.
  • Bake the crust for 15 minutes, or until it turns golden. While it bakes, start on the filling.
  • Make the Lemon Filling: In another bowl, whisk together softened butter, lemon juice, and powdered sugar until it becomes glossy. Add in the eggs and egg yolk one at a time, mixing well after each addition. Stir in the coconut flour.
  • Assemble: Remove the crust from the oven, pour the lemon filling over it, and smooth the top.
  • Bake again for 20-22 minutes, or until the filling is set but slightly jiggly in the center.
  • Cool and Chill: Let it cool completely in the pan, then refrigerate for at least 2 hours before serving. Dust with additional powdered sugar if desired.

Notes

Notes:
  • For vegan and egg-free alternatives, refer to the recipe post.
  • Storage: Keep refrigerated in a sealed container for up to 2 weeks.
  • Freezing: Freeze in a ziplock bag for up to 6 months. Thaw overnight in the refrigerator before serving.
Nutritional Information (per serving)
  • Calories: 247 kcal
  • Carbs: 5g (Net Carbs: 3g)
  • Protein: 7g
  • Fat: 23g
  • Fiber: 2g
  • Sodium: 134mg
  • Potassium: 39mg
  • Vitamin A: 487IU
  • Vitamin C: 4mg
  • Calcium: 56mg
  • Iron: 1mg
Enjoy this delightful keto-friendly dessert that pairs perfectly with your dietary preferences!

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