Keto Lemon Bars
Keto Lemon Bars are the perfect fresh, light, and zesty dessert for those following a low carb or keto diet. Each bar has only 4 net carbs, but is loaded with flavor that will definitely satisfy your sweet tooth! These bars are also gluten free.
Servings: 9 bars
Almond Flour Crust
Preheat oven to 350°F. Line the bottom of an 8 x 8-inch baking pan with parchment paper (optional).
Combine the almond flour, monk fruit, and melted butter in a medium bowl and stir until everything is evenly moistened.
Press evenly and firmly into the bottom of the pan.
Bake for 12-15 minutes or until the crust is just started to lightly brown on the edges.
Whisk the eggs in a large bowl, then add the lemon juice, lemon zest, erythritol, monk fruit, and gelatin.
Pour over the prepared crust.
Place the pan back in the oven and bake for an additional 22-25 minutes or until the lemon topping is fully set.
Allow to cool, then place in the refrigerator for at least 1 hour to chill.
Cut into 9 even squares.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- If you prefer to use just one sweetener, I would recommend using just the monk fruit/erythritol blend. You would use 1/4 cup for the crust and 1/2 cup for the lemon filling.
- You can dust the top of the lemon bars with a powdered erythritol, if desired. It does eventually soak into the tops of the bars so I would recommend not sprinkling it on until immediately before serving them.
- Store leftover lemon bars tightly wrapped, or in an airtight container, in the refrigerator. Use within 3-4 days.
Serving: 1g | Calories: 241kcal | Carbohydrates: 7g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 30mg | Potassium: 41mg | Fiber: 3g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg