Keto Low Carb Lemon Bars Recipe
This low carb lemon bars recipe is perfect for spring and I'm sharing my tips for PERFECT keto lemon bars every time. These sugar-free lemon bars have just 7 ingredients!
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GET IT NOWIngredients
Shortbread crust:
- 2 1/2 cups Wholesome Yum Blanched Almond Flour
- 1/4 cup Besti Monk Fruit Allulose Blend
- 1/4 tsp Sea salt
- 1/4 cup Coconut oil (melted)
- 1 large Egg (whisked)
- 1/2 tsp Vanilla extract
Lemon filling:
- 1/3 cup Besti Powdered Monk Fruit Allulose Blend
- 1/4 cup Wholesome Yum Blanched Almond Flour
- 4 large Eggs
- 3/4 cup Lemon juice
- 1 tbsp Lemon zest
Instructions
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Preheat the oven to 350 degrees F (177 degrees C). Line 9x9 inch (23x23 cm) pan with parchment paper, hanging over the sides.
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Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a medium bowl, stir together almond flour and powdered sweetener.
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Whisk in the eggs, lemon juice, and lemon zest, until smooth. Set aside.
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To make the crust, combine the almond flour, sweetener and sea salt in a large bowl.
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Stir in the melted coconut oil, then the egg and vanilla. The dough will be crumbly, but able to be pressed together.
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Press the dough into the lined pan. Bake for about 13 to 16 minutes, until firm and golden.
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Remove the crust from oven, and immediately pour the filling over the crust.
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Return to the oven for 15 to 18 minutes, until filling is set, but still soft.
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Cool completely on the counter, without moving or cutting. Cover and refrigerate for at least 2 hours before slicing.
Recipe Notes
Serving size: 1 bar, or 1/16 of entire recipe
Nutrition Information Per Serving
Calories: 166 | Fat: 14g | Total Carbs: 5g | Net Carbs: 3g | Fiber: 2g | Sugar: 1g | Protein: 6gNutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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