Servings: 16

Keto Lemon Bars

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
Keto Lemon Bars - low-carb, sugar and gluten-free alternative of a very popular dessert. Thick and buttery crust with a tangy and sweet, delicate lemon layer on top. 
Keto lemon bars on parchment paper
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Ingredients

  • Crust — base
  • 1 3/4 cups almond flour
  • 6 tbsp butter
  • 1/4 cup sweetener (powdered erythritol) — I used Swerve confectioners
  • 1/2 tsp vanilla
  • Filling:
  • 4 eggs
  • 2/3 cup low-carb sweetener — I used Swerve confectioners
  • 2/3 cup lemon juice
  • 1 tsp cornstarch — optional
  • 1/2 tsp Xantan gum
  • 1 tsp lemon zest
  • 1/4 cup almond flour

Instructions

  1. Prepare the filling:
  2. Beat egg in a bowl. Add sweetener, cornstarch (optional), Xantan gum, lemon juice, lemon juice, lemon zest and almond flour. Beat to combine.
  3. Preheat oven to 350 F.
  4. Line a 8x8 baking dish with parchment paper.
  5. In a bowl combine the almond flour, sweetener, butter and vanilla, stir to combine.
  6. spread the crust dough covering the bottom of the baking dish.
  7. Bake for 15 minutes.
  8. Pour the filling on top and bake for 25-30 more minutes, until the top is set.
  9. Cool completely, then refrigerate for 1 hour.
  10. Cut into 16 squares. Serve.

Recipe Notes

Total Net Carbs 3 g
 
I used Swerve Confectioners as a sweetener.
You can substitute with powdered erythritol either 1:1 or increase the amount of erythritol with 1/3, because Swerve is a little sweeter.
Course: Dessert
Cuisine: American
Keyword: Keto Lemon Bars

Nutrition Information

Calories: 136, Fat: 12g, Saturated Fat: 3g, Cholesterol: 52mg, Sodium: 53mg, Potassium: 25mg, Carbohydrates: 4g, Fiber: 1g, Protein: 4g, Vitamin A: 190%, Vitamin C: 4.1%, Calcium: 37%, Iron: 0.7%