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Insanely Good Keto Lemon Bars (Sugar-Free & Gluten-Free)

by Admin

Here at LowCarbCrave we’ve been inundated with requests for a keto-friendly lemon bar recipe. Lo-and-behold, we deliver!

Today we share a lovely homemade lemon bar recipe that is both keto and gluten-free. This recipe is so easy to make and requires simple ingredients you probably already have.

These lemon bars are sweet and tangy with a creamy lemon filling and a buttery low carb shortbread crust.

This recipe contains the right amount of macros to keep a keto diet in balance. You can even consider this a fancy lemon fat bomb.

Per serving: 2.8g net carbs, 27g fat, 6.5g protein, 290 calories.

How To Make Keto Lemon Bars

Learn how to make these refreshing low carb lemon bar treats for any day of the week. Let’s get sweet and tarty!

Ingredients for the Crust

  • Almond flour
  • Erythritol or preferred sweetener
  • Vanilla extract
  • Butter

Ingredients for the Lemon filling

  • Almond Flour
  • Eggs
  • Erythritol or preferred sweetener
  • Lemons
  • Xanthan gum
  • Powdered sweetener (for topping)

Creamy, tangy and sweet low carb keto lemon bars a shortbread almond flour crust. Yummy!

  • 2 cup almond flour
  • ½ cup lakanto monkfruit or your preferred choice of sweetener
  • ½ tsp vanilla extract
  • 1 cup butter melted
  • 1 ½ cup lakanto monkfruit or your preferred choice of sweetener
  • ¼ cup almond flour
  • 4 large eggs beaten
  • 4 lemons zested and juiced
  • ¼ tsp xanthan gum
  • powdered sweetener for topping
  • In a large bowl, add all the ingredients for the crust and combine well. Mix the dry ingredients first before adding the wet ingredients.
  • Line a 9.5 inch baking pan with parchment paper. Pour the mixture inside and spread evenly to the edges. Bake at the center of the oven for about 25-30 minutes or until the edges brown and top turn golden brown.
  • While the crust is baking in the oven, proceed to make the lemon filling.
  • Zest all four lemon, taking just the yellow part. Then squeeze all the juices out of it. Make sure to filter out the seeds.
  • In a medium bowl, mix all the dry ingredients for the lemon filling before adding the wet ingredients. Combine and mix until well incorporated.
  • After the crust is ready and has been cooled down, pour the lemon filling on top. Place back in the oven while still at 350°F and bake for another 20 minutes.
  • After baking let it cool and sit for at least one hour.
  • After it’s cooled completely, cover and refrigerate for at least 2-3 hours.
  • When it’s ready, take out of the refrigerator and remove the lemon bars from the baking dish and place on a cutting board. Cut into 12 square bars.
  • Generously sprinkle powdered sweetener for topping.

 

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