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