If you’re trying to watch your carbs, but you can’t let go of desserts, these keto lemon bars are sure to hit the spot. You’ll love the chewy, tangy, and perfectly sweetened taste of these bars. They are so delicious that you will feel like you are eating the real ones.
The best part is that this recipe for keto lemon bars from Joe Duff is made with only six keto-friendly ingredients. You might even have all those ingredients already sitting in your kitchen so there won’t be any need to make a special trip to the supermarket.
Another tasty recipe for dessert bars you might like if you are following a low carb or keto diet is this Keto Pumpkin Cheesecake Bars.
Recipe notes
Alternative low carb flours
You can use other low carb flours such as walnut flour or sunflower seed flour if you like. I must say that I’ve never tried baking with either of these flours have you? I must give one of them a try.
If you are going to use one of these flours in this recipe you can just use it in the same quantity as the almond flour.
Reduce the carbs
Each bar contains about 2.5 net carbs but if you want to reduce the carbs even more you could substitute some of the almond flour for zero carb unflavored whey protein powder.
Related reading: What Are Net Carbs And Why Are They Important?
If you decide to do this then you should use 1 gram of protein powder for each 1.5 grams of almond flour.
Organic lemons
I have slightly tweaked the recipe to include organic lemons. While they are not on EWG’s Dirty Dozen List, citrus fruits are sprayed with pesticides and as lemon zest is needed for the recipe it’s best to avoid any pesticide residue on the skin.
If you are unable to buy organic ones then try to find unwaxed lemons at least. You don’t want the wax either! While some of the waxes used on lemons are natural some are derived from polyethylene, a type of plastic.
Keto Lemon Bars
Ingredients
Makes 9 bars with 2.5 net carbs each.
Shortbread Crust
- 3 tbsps. or 42g salted grass-fed butter, melted
- ½ tsp. or 2g pure vanilla extract
- 1 organic or pastured egg yolk
- less than 1 cup or 100g blanched almond flour
- 3 heaping tbsps. or 30g Confectioner’s Swerve (Erythritol)
Filling
- 3 organic or pastured eggs
- juice from 3 organic lemons, about 80g
- Zest of 1/4 of an organic lemon
- ⅔ cup or 100g Confectioner’s Swerve (Erythritol)
- less than 1 cup or 105g blanched almond flour
Directions
- Preheat oven to 350℉ (177℃).
- Prepare a 8″ X 8″ baking tray by lining it with parchment paper and coat with a good quality cooking spray.
- In a medium-sized bowl, whisk together the dry ingredients for the crust.
- Add the wet ingredients and use a spatula to mix them together until a dough is formed.
- Place the dough into the tray and spread out evenly to cover the bottom.
- Bake for about 10 min then remove from the oven.
- While baking, start preparing the filling.
- To prepare the filling, whisk all the wet ingredients in a bowl until they form a creamy texture.
- Add all the dry ingredients and whisk again.
- Pour the filling on top of the baked crust then put it back into the oven and bake for another 20 to 25 min, or until the edges start to move away from the parchment paper.
- Let the keto lemon bars cool before placing them in the fridge.
- Refrigerate for at least one hour before cutting into 9 bars.
- Before serving, sift Confectioners Swerve on top of the bars. Can be stored in a covered container in the fridge for several days.
Here’s Joe’s demo video of how to make the keto lemon bars.
