Keto lemon bars are extremely refreshing and light tasting with the sweet and sour flavors you love at only 3g net carbs. A great spring and summer dessert these low carb, tart bars you won’t have to miss out on during this summer while following a sugar free diet!
I can’t say I use to always eat lemon bars before keto but now, they are definitely my thing! The tart, sweet flavor is very addictive. Far more than any other lemon dessert recipe I have had and you guys know how popular my coconut flour lemon cupcakes are. One thing I saw in most recipes is the lemon bar itself looked too cake like and that isn’t the traditional dessert. Lemon bars should be creamy but hold together. Almost gooey in a sense. This was hard to pull off because flour thickens it naturally. So, after attempt and attempt I finally got it perfectly where the almond and coconut flour was light enough to be unnoticeable but enough to support the structure without being cake-like.
Are Lemons Keto
Yes, you can but in moderation. You’d think this sour fruit couldn’t possibly have any sugar in it but it does. A lemon on the larger side could be just 6g net carbs for one. Now, most of us don’t just eat whole lemons for snacks but say you did, now you know. Lemon juice is what we use in keto recipes because the amount needed won’t go over your carbs for the day. We also lend the help of extracts and flavorings in our desserts.
How To Make Keto Lemon Bars
To start, you’ll need to make the crust. It’s super easy, just butter, almond flour and bake. Allow it to cool before adding the topping. A quick way I do this is stick the entire pan in the refrigerator or freezer straight out of the oven. Is this right? Probably not but I don’t have much time on my hands.
In a large mixing bowl, crack three eggs and add one egg yolk. Whisk these together but in a separate bowl add all of your dry ingredients. Mix together your almond flour, coconut flour, sweetener and a little salt.
Next, in your wet mix pour in lemon juice, lemon extract, liquid monk fruit and vanilla extract. Then, mix dry and wet together. Batter will be loose but not thin like liquid. It’ll have a thicker feel to it.
Now, pour on top of the crust and bake in preheated oven for 25 minutes. Allow it to cool completely. Now, you can eat it now but I suggest you place in the refrigerator for at least 2 hours and then serve it. This way the bar and set nicely.
Helpful Recipe Tips
- Fresh lemons or lemon juice, it does make a difference in flavor but I use the lemon juice in the store most times. And, I still enjoy the recipe at the end of the day without all the added hassle of hoping I get enough juice from the lemons I have, to avoid having to run back to the store to buy more.
- Try it crustless, I have made it crustless twice and I like it that way as well. Not to mention I can eat even more guilt free!
- When is it done, the keto lemon bars are done between 20-25 minutes but make sure when you pull them out the custard is set across the entire top, No runny or loose areas.
Lemon Recipes You’ll Love
Keto Lemon Bars
Ingredients
Almond flour crust
- 1.5 cup blanched almond flour
- 3 tablespoon unsalted butter
- 2 teaspoon butter extract
Lemon Bar-Wet
- 3 large eggs
- 1 large egg yolk
- 1/2 cup lemon juice
- 2 teaspoon lemon extract
- 2 teaspoon vanilla extract (optional)
- 1 teaspoon liquid monk fruit or stevia (for added sweetness)
Dry Ingredients
- 1/4 cup blanched almond flour
- 2 tablespoon coconut flour
- 1/2 cup granulated sweetener
- 1/4 teaspoon salt
Instructions
Almond flour crust
- Preheat oven to 350°F
- Combine all ingredients and press down evenly into an 8x8 baking dish. Bake for 12 minutes in preheated oven then remove and allow to cool
- To cool quicker place in refridgerator but make sure it's cool before adding the filling
Lemon bars
- Preheat oven to 325°F
- Combine all dry ingredrients and set to the side
- In a mixing bowl crack 3 eggs and 1 egg yolk then whisk. Then add lemon juice, extracts and liquid sweetener
- Whisk in all dry ingredients until smooth and combined. You'll notice it thicken up rather quickly
- Pour on top of cooled crust and bake for 25 minutes. Make sure custard top is smooth and not any loose liquid.
- Remove and allow to cool completely on rack. You can eat it now but I suggest the refriderator for at least 2 hours to allow the top to set firmly
Notes
Helpful Recipe Tips
- Fresh lemons or lemon juice, it does make a difference in flavor but I use the lemon juice in the store most times. And, I still enjoy the recipe at the end of the day without all the added hassle of hoping I get enough juice from the lemons I have, to avoid having to run back to the store to buy more.
- Try it crustless, I have made it crustless twice and I like it that way as well. Not to mention I can eat even more guilt free!
- When is it done, the keto lemon bars are done between 20-25 minutes but make sure when you pull them out the custard is set across the entire top, No runny or loose areas.
The recipe was good, but I found that twenty five minutes was way too long for mine. I know that there are different temperatures for different ovens but next time I would pull it out 5 minutes earlier. It had the texture of cake instead of gooey bars.