Keto Lemon Bars Recipe

Introduction

Keto Lemon Bars offer a bright and tangy dessert that fits perfectly into a low-carb lifestyle. With a buttery almond flour crust and a smooth lemon filling, these bars are both refreshing and satisfying.

Ingredients

• 2 cups almond flour
• 3 tablespoons allulose (for crust)
• 1 large egg (for crust)
• 2/3 cup lemon juice
• 6 large eggs (for filling)
• 2/3 cup allulose (for filling)
• 1 teaspoon lemon zest

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper and set it aside.
2. Step 2: In a mixing bowl, combine the almond flour, 3 tablespoons allulose, and 1 egg. Mix thoroughly until the dough comes together, then press it evenly into the bottom of the prepared pan.
3. Step 3: Bake the crust for about 15 minutes or until it turns golden brown. While the crust bakes, prepare the lemon filling.
4. Step 4: In a separate bowl, whisk the 6 eggs until smooth with no visible whites. Add lemon juice, 2/3 cup allulose, and lemon zest, then whisk again until fully combined.
5. Step 5: Remove the crust from the oven. Quickly pour the lemon filling over the warm crust and spread it evenly.
6. Step 6: Return the pan to the oven and bake for 20 to 22 minutes. The filling should be firm but still have a slight jiggle in the center.
7. Step 7: Let the lemon bars cool completely in the pan, then refrigerate for at least 2 hours to set before slicing and serving.

Tips & Variations

• Use fresh lemon juice and zest for the brightest flavor; bottled lemon juice can be used in a pinch but may alter the taste slightly.
• For extra richness, add a teaspoon of vanilla extract to the filling mixture.
• If you prefer a sweeter bar, adjust the allulose quantity to your taste, but keep in mind it’s low-carb friendly as is.
• Try adding a pinch of sea salt to the crust to enhance the buttery flavor.

Storage

Store the keto lemon bars covered in the refrigerator for up to 5 days. Keep them chilled to maintain firmness. For best flavor and texture, slice after chilling and reheat slightly at room temperature before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of allulose?

Yes, you can substitute allulose with erythritol or monk fruit sweetener in a 1:1 ratio. However, this may slightly alter the texture and sweetness level.

How can I tell when the lemon bars are done baking?

The filling should be mostly firm but still jiggle lightly in the center when gently shaken. This ensures a creamy texture without overbaking.

Keto Lemon Bars Recipe

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★★★★★

4.8 from 112 reviews

• Author: Simon
• Total Time: 2 hours 52 minutes
• Yield: 16 bars 1x
• Diet: Low Carb

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Description

These Keto Lemon Bars are a delightful low-carb treat featuring a buttery almond flour shortbread crust topped with a tangy, sweet lemon filling. Perfect for satisfying your lemon dessert cravings while sticking to a ketogenic lifestyle, these bars are easy to make and baked to a golden finish with a smooth, slightly jiggly lemon center.

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Ingredients

Scale 1x2x3x

Crust

• 2 cups almond flour
• 3 tablespoons allulose
• 1 large egg

Filling

• 2/3 cup lemon juice
• 6 large eggs
• 2/3 cup allulose
• 1 teaspoon lemon zest

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Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper and set it aside for the crust preparation.
2. Prepare Crust Mixture: In a mixing bowl, combine the almond flour, 3 tablespoons of allulose, and 1 large egg. Mix well until a dough forms. Transfer this dough into the lined pan and press evenly to form the crust base.
3. Bake Crust: Bake the crust in the preheated oven for about 15 minutes or until it turns golden brown. While the crust is baking, prepare the lemon filling.
4. Mix Lemon Filling: In a separate mixing bowl, whisk the 6 large eggs until fully blended with no visible egg whites. Add the lemon juice, 2/3 cup allulose, and lemon zest. Whisk until all ingredients are well combined to form the filling.
5. Combine Filling and Crust: Remove the baked crust from the oven. Quickly and evenly pour the lemon filling over the hot crust, smoothing it out with a spatula to ensure an even layer.
6. Bake Lemon Bars: Return the pan to the oven and bake for 20 to 22 minutes. The filling should be firm but still jiggle slightly in the center when gently shaken.
7. Cool and Refrigerate: Remove the pan from the oven and allow the lemon bars to cool completely at room temperature. Then refrigerate for at least 2 hours to enable the filling to set properly for clean slicing.

Notes

• Use fresh lemon juice and zest for the best flavor.
• Allulose is used as a keto-friendly sweetener and can be substituted with erythritol in equal amounts if unavailable.
• For clean slices, chill the bars thoroughly before cutting.
• Store leftovers covered in the refrigerator for up to 5 days.

• Prep Time: 15 minutes
• Cook Time: 37 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: keto lemon bars, low carb lemon dessert, almond flour lemon bars, keto dessert, sugar-free lemon bars