KETO LEMON BARS - Combet Pamella

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.

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.

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!

•  Course Dessert


•  Cuisine American


•  Keyword bars, keto, lemon, low-carb


•  Prep Time 5 minutes


•  Cook Time 45 minutes


•  Total Time 50 minutes


•  Servings 16 small squares


•  Calories 167 kcal

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


• Get Ingredients Powered by Chicory

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.

RECIPE ADAPTED FROM https://gimmedelicious.com/

Tweet