These Keto lemon bars are a delicious and healthy dessert option for anyone following a ketogenic or low-carb diet. They are a guilt-free way to satisfy your sweet tooth while staying on track with your diet goals.
Preheat your oven to 175C/350F. Line an 8x8 baking pan with parchment paper and set aside.
In your food processor, add all the base ingredients and blend until a dough is formed.
1 ¼ cups Almond Flour, ¼ cup Erythritol, 2 ounces Unsalted Butter, Pinch Salt
Press the dough evenly into the base of your prepared baking dish.
Bake for 15-18 minutes, until the base is lightly browned. Set aside.
Filling
Reduce the oven to 160C/320.
In a small saucepan, add the lemon juice, zest, erythritol, and butter and place over medium heat. When the mixture is simmering, sprinkle over the xanthan gum, remove from the heat, and whisk well. Set aside to cool for 10 minutes.
1 cup Lemon Juice, 1 Lemon, 2/3 cup Erythritol, 4 ounces Unsalted Butter, ½ teaspoon Xanthan Gum
In a mixing bowl add the 5 whole eggs and 2 yolks. Mix together using your hand mixer. While the hand mixer is running on medium speed, slowly pour the warm lemon mixture into the eggs.
5 large Eggs, 2 Egg Yolks
Once combined pour the mixture through a fine strainer to remove any lumps. Pour over the cooled base and return to the oven for 20-30 minutes, until the custard has set.
Remove from the oven and cool at room temperature for 20 minutes before placing into the fridge for 40 minutes, or until chilled through. Cut into 16 pieces and enjoy!
Video
Keto Recipe - Lemon Bars Dessert, or Make them as a "Creamy Low-Carb Snack"
Notes
SUBSTITUTES:
Almond flour. As many often ask, almond flour cannot be substituted for other flour, such as coconut flour.
Erythritol. You can also use monk fruit, allulose, or swerve.
Butter. Unsalted. We like to use organic grass-fed butter, but any unsalted butter will do.
HOW TO STORE: Store lemon bars in the fridge for up to 1 week. They are no suitable for freezing.