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Keto Lemon Bars
Keto Lemon Bars

Keto Lemon Bars
Keto Lemon Bars
Source
Ingredients:
1
Servings
  • 1320
    ml
     almond flour
  • 60
    ml
     powdered erythritol or low-carb sweetener of choice
  • 60
    ml
     unsalted butter, melted
  • 1
    item
     pinch of salt
  • 4
    item
     large eggs
  • 180
    ml
     powdered erythritol or low-carb sweetener of choice
  • 120
    ml
     freshly squeezed lemon juice
  • 2
    tsp
     lemon zest
  • 2
    tbsp
     almond flour
  • 0.5
    tsp
     baking powder
  • 1
    item
     powdered erythritol, for dusting (optional)
Keto Lemon Bars
Instructions:
  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
  2. In a mixing bowl, combine almond flour, powdered erythritol, melted butter, and a pinch of salt until a dough forms.
  3. Press the dough evenly into the bottom of the prepared baking pan.
  4. Place the crust in the preheated oven and bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside.
  5. Prepare the Filling: In a separate mixing bowl, whisk together eggs, powdered erythritol, lemon juice, lemon zest, almond flour, and baking powder until smooth and well combined.
  6. Pour the filling over the pre-baked crust, spreading it out evenly.
  7. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and the edges are lightly golden.
  8. Remove from the oven and let the lemon bars cool completely in the pan.
  9. Once cooled, refrigerate the lemon bars for at least 2 hours or overnight to set.
  10. Once set, use a sharp knife to slice into bars.
  11. Dust with powdered erythritol before serving, if desired.
  • 1320
    ml
     almond flour
  • 60
    ml
     powdered erythritol or low-carb sweetener of choice
  • 60
    ml
     unsalted butter, melted
  • 1
    item
     pinch of salt
  • 4
    item
     large eggs
  • 180
    ml
     powdered erythritol or low-carb sweetener of choice
  • 120
    ml
     freshly squeezed lemon juice
  • 2
    tsp
     lemon zest
  • 2
    tbsp
     almond flour
  • 0.5
    tsp
     baking powder
  • 1
    item
     powdered erythritol, for dusting (optional)
1
Servings
0

Prepare the Crust: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

In a mixing bowl, combine almond flour, powdered erythritol, melted butter, and a pinch of salt until a dough forms.

Press the dough evenly into the bottom of the prepared baking pan.

Place the crust in the preheated oven and bake for 10-12 minutes, or until lightly golden. Remove from the oven and set aside.

Prepare the Filling: In a separate mixing bowl, whisk together eggs, powdered erythritol, lemon juice, lemon zest, almond flour, and baking powder until smooth and well combined.

Pour the filling over the pre-baked crust, spreading it out evenly.

Return the pan to the oven and bake for 20-25 minutes, or until the filling is set and the edges are lightly golden.

Remove from the oven and let the lemon bars cool completely in the pan.

Once cooled, refrigerate the lemon bars for at least 2 hours or overnight to set.

Once set, use a sharp knife to slice into bars.

Dust with powdered erythritol before serving, if desired.

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