Decadent creamy low carb keto friendly lemons bars made with almond flour are a delicious keto dessert choice with just 4 net carbs per bar!
Going keto does not mean giving up your favorite desserts. Thanks to almond flour and the variety of keto friendly all natural sweeteners available today, making your favorite desserts is easier than ever!
If you’re in the mood for something sweet that won’t break your keto diet, then I’ve got you covered with these tart and creamy lemon bars. They are absolutely scrumptious that it’s hard to believe they’re actually keto! A serving of these keto bars may be small in size but BIG in flavor and sure to satisfy your sweet tooth.
How to Make Keto Lemon Bars
These lemon bars are super easy to make and are as easy combining the ingredients for the crust and as whisking together eggs, lemon, almond flour, and Erythritol.
The Crust: The crust is essentially the base of the lemon bars and must be buttery, flaky and decadent. The crust for these keto lemon bars is made with the perfect ratio of almond flour and butter. I recommend leaving the butter out at room temperature or melting it halfway in the microwave. You can also use melted butter but it should be cooled.
The filling: The filling must have the perfect mixture of creamy, tangy, sweet, and FRESH flavors. In order to achieve BRIGHT flavors, I recommend using fresh lemons.
What sweetener do I use to make keto desserts?
I get his question all the time when it comes to keto desserts and the answer varies widely based on the dessert your making. For these bars, I suggest using powdered erythritol or monk fruit sweetener. They bake like regular sugar and can replace sugar in most desserts without having to change the recipe.
I have not tried this recipe with any other sweetener so if you find another type of sweetener that works, please LET US KNOW in the comments below! If you’re not doing low-carb or only doing paleo, (1/2 the amount) of honey or a 1:1 ratio of sugar will also work.
Keto Lemon Bars
Ingredients
For the Base
- 1 1/2 cup almond flour
- 1/2 cup butter at room temp (or slightly melted)
- ¼ cup erythritol
- Pinch of salt
- ½ tsp vanilla optional
For the filling
- 1 cup almond flour
- 1 cup erythritol
- 4 large eggs
- ½ cup fresh lemon juice about 3 lemons
- Zest of 1 lemon about 2 tablespoons
Instructions
- Preheat oven to 350F. Combine butter, 1 1/2 cup almond flour, 1/4 cup erythritol, vanilla, and a pinch of salt. Press evenly into a 9x9″ parchment paper-lined baking dish. Bake for 15 minutes or until crust starts to become golden on the edges.
- While the crust is baking, in a large bowl, combine the ingredients for the filling and beat or whisk until lump free and fully incorporated.
- Pour the filling onto the pre-baked crust & bake for 25 minutes. Cool for at least 30 minutes, cut into 12-16 small squares and sprinkle with powdered erythritol if desired.
Notes
Nutrition
