Imagine sinking your teeth into a decadent, zesty dessert that's not only mouthwateringly delicious but also completely guilt-free. These Low Carb Lemon Bars are the ultimate game-changer for anyone following a keto lifestyle or simply looking to enjoy a sweet treat without the sugar overload. With a buttery almond flour crust and a tangy lemon filling that's both creamy and refreshing, these bars will make you forget you're eating a healthy dessert!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Keto
Serves: 12 bars
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup butter, melted
- 1/4 cup erythritol
- 2 large eggs
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the oven is hot enough to cook the lemon bars evenly.
- Prepare an 8x8 inch baking dish by greasing it with a little butter or lining it with parchment paper for easy removal of the bars later.
- In a mixing bowl, combine 1 1/2 cups of almond flour, 1/4 cup of melted butter, and 1/4 cup of erythritol. Mix well until the ingredients are fully incorporated and form a crumbly texture.
- Press the almond flour mixture firmly into the bottom of the prepared baking dish to form an even crust. Use the back of a measuring cup or your fingers to ensure it is compact.
- Bake the crust in the preheated oven for 10-12 minutes, or until it is lightly golden. Keep an eye on it to prevent over-browning.
- While the crust is baking, prepare the lemon filling. In a separate mixing bowl, whisk together 2 large eggs until they are well beaten.
- Add 1/2 cup of lemon juice, 1 teaspoon of lemon zest, and 1/4 teaspoon of salt to the eggs. Continue whisking until the mixture is smooth and well combined.
- Gradually add in 1/4 cup of erythritol to the lemon mixture, whisking continuously until the erythritol is fully dissolved.
- Once the crust is done baking, remove it from the oven and let it cool for a few minutes. Then, pour the lemon filling evenly over the warm crust.
- Return the baking dish to the oven and bake for an additional 15-18 minutes, or until the filling is set and slightly firm to the touch.
- After baking, remove the lemon bars from the oven and allow them to cool at room temperature for about 10-15 minutes.
- Once cooled, refrigerate the lemon bars for at least 1 hour to allow them to firm up further.
- After chilling, cut the lemon bars into 12 equal squares. For a finishing touch, you can sprinkle a little extra erythritol on top for sweetness.
- Serve chilled or at room temperature, and enjoy your delicious low carb lemon bars!
Tips
- Use fresh lemon juice for the most vibrant flavor - bottled juice can't compare!
- Make sure your eggs are at room temperature for smoother mixing
- Press the crust down firmly to create a solid base that won't crumble
- Watch the bars closely while baking to prevent over-browning
- Chill thoroughly before cutting for clean, perfect squares
- Store in an airtight container in the refrigerator for up to 5 days
- For extra zest, sprinkle some additional lemon zest on top before serving
- Use a sharp knife and wipe it clean between cuts for pristine bar presentation
Nutrition Facts
Calories: 145kcal
Carbohydrates: g
Protein: 4g
Fat: 13g
Saturated Fat: 3g
Cholesterol: 45mg
