Craving something sweet, tangy, and refreshing without the sugar? These incredible Keto Lemon Bars are the perfect solution. They deliver that classic, zesty lemon flavor you love.
This recipe features a buttery almond flour shortbread crust. It has a creamy, rich and perfectly sweet lemon curd filling on the top. You won’t believe they are low-carb and gluten-free.
Get ready to make the best Keto Lemon Bars you have ever tasted. They can be made easily and will definitely become a new staple sweet needed at every occasion.
What Makes These Keto Lemon Bars Special?
The trick to the dessert is the perfect contrast in texture. The shortbread crust is tight and buttery and contrasts perfectly with the fluffy tangy lemon cream resting on top.
We use high-quality, keto-friendly ingredients. This adds more flavor with every bite and it is not sweet at all. It is a treat that you can have a good conscience about eating.
Ingredients You’ll Need
The following are the things you will require in this recipe. The best taste and consistency in the end dessert will be using fresh and quality ingredients.
For the Almond Flour Crust
| Ingredient | Amount |
|---|---|
| Almond Flour | 1 1/2 cups, blanched |
| Powdered Erythritol | 1/3 cup |
| Butter | 6 tablespoons, melted |
| Vanilla Extract | 1 teaspoon |
| Salt | 1/4 teaspoon |
For the Sugar-Free Lemon Filling
| Ingredient | Amount |
|---|---|
| Large Eggs | 4 |
| Powdered Erythritol | 1 cup |
| Fresh Lemon Juice | 2/3 cup |
| Lemon Zest | 1 tablespoon |
| Almond Flour | 1/4 cup |
How to Make Keto Lemon Bars
This is how you can make your tasty dessert easily and step-by-step. Begin by preparing the crust that gives the right foundation to the tangy filling.
Preheat your oven to 350°F (175°C).
Line an 8×8 inch baking pan with parchment paper.
Combine the crust ingredients in a bowl. Mix until a crumbly dough forms.
Flatten and smooth a piece of dough out with your fingers and push it into the bottom of the pan.
Bake whether it is 15 minutes or 20 minutes till it got the edges of the crust slightly golden.
Prepare the filling while the crust bakes. In a separate bowl, whisk the eggs.
Combine eggs and the powdered erythritol, fresh lemon juice and lemon zest.
Use the 1/4 cup of almond flour, whisk until the filling is smooth.
Pour the lemon filling over the warm, pre-baked crust.
Bake again for another 20-25 minutes. The center should be almost set.
At room temperature, cool the bars completely in the pan.
Let them cool in the freezer at least 2 hours so that it sets well before they are cut.
Time & Servings
| Category | Time / Amount |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 40 minutes |
| Total Time | 50 minutes (plus cooling) |
| Serves | 16 bars |
Tips and Tricks for Perfect Lemon Bars
Want to ensure your Keto Lemon Bars turn out flawless every time? The following are the easy advice that will help you come up with the best out of this recipe.
Fresh Lemon Juice
The best and most natural tasting juice is fresh lemon juice, so it is best to buy a lemon and squeeze it when needed. Bottled juice may have dull after taste or slightly bitter taste.
Sift Your Sweetener
Powdered erythritol can be grainy, so to prevent this graininess in your lemon filling, it is essential that powdered erythritol is sifted first prior to it being whisked with the other ingredients. This creates a silky-smooth texture.
Don’t Overbake
Keep a close eye on the bars as they bake. You want the center to be just almost set. It will firm up completely as it cools down.
Cool Completely
This is a crucial step. It is important to cool the lemon bars to room temperature and then chill them in the fridge, this helps the bars set well in order to cut into clean slices.
A Deliciously Tangy Keto Treat
In conclusion, this recipe for Keto Lemon Bars is the perfect way to satisfy your dessert cravings. It is light and tangy and has a great texture in addition to being a healthy product that fits into a healthy lifestyle.
We hope you will take the chance to taste these fantastic bars. And should you come along that way, we would like to know how they were done, by coming out with the comment or review in the box below. We love hearing from you!
Frequently Asked Questions
How should I store keto lemon bars?
To preserve any leftover bars, you ought to place them into a sealable container in the fridge. They will also last a maximum of one week fresh and tasty.
Can I freeze these lemon bars?
Yes, these bars freeze exceptionally well. Put them in one layer on a container that can be frozen. They can be frozen for up to 6 months.
Why is my filling not setting properly?
The most common reason for a filling that won’t set is underbaking. It’s also critical to let the bars cool completely at room temperature and then chill them for at least two hours.
Ingredients
For the Almond Flour Crust:
- Almond Flour: 1 1/2 cups, blanched
- Powdered Erythritol: 1/3 cup
- Butter: 6 tablespoons, melted
- Vanilla Extract: 1 teaspoon
- Salt: 1/4 teaspoon
For the Sugar-Free Lemon Filling:
- Large Eggs: 4
- Powdered Erythritol: 1 cup
- Fresh Lemon Juice: 2/3 cup
- Lemon Zest: 1 tablespoon
- Almond Flour: 1/4 cup
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8x8 inch baking pan with parchment paper.
- Combine the crust ingredients in a bowl. Mix until a crumbly dough forms.
- Flatten and smooth the dough out with your fingers and push it into the bottom of the pan.
- Bake for 15 to 20 minutes until the edges of the crust are slightly golden.
- While the crust bakes, prepare the filling. In a separate bowl, whisk the eggs.
- Combine eggs with the powdered erythritol, fresh lemon juice, and lemon zest.
- Add the 1/4 cup of almond flour and whisk until the filling is smooth.
- Pour the lemon filling over the warm, pre-baked crust.
- Bake for another 20-25 minutes. The center should be almost set.
- Cool the bars completely in the pan at room temperature.
- Chill them in the freezer for at least 2 hours to set before cutting.
Notes
- Fresh Lemon Juice: Use fresh lemon juice for the best flavor. Bottled juice can have a dull or bitter aftertaste.
- Sift Sweetener: Sift the powdered erythritol before mixing to ensure a silky-smooth filling without graininess.
- Don't Overbake: The center should be just almost set when you remove it from the oven. It will continue to firm up as it cools.
- Cooling is Crucial: Allow the bars to cool completely to room temperature and then chill them. This is essential for the bars to set properly so you can cut clean slices.
- Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
- Freezing: The bars can be frozen for up to 6 months. Place them in a single layer in a freezer-safe container.
- Troubleshooting: If the filling doesn't set, it was likely underbaked. Ensure you also follow the complete cooling and chilling steps.