Silky Keto Lemon Bars
These Silky Keto Lemon Bars are a delightful blend of tart and sweet flavors, offering a creamy texture without compromising your low-carb lifestyle. Perfect for summer gatherings or as a guilt-free indulgence.
Ingredients
For the Crust
- 1.5 cups almond flour Can substitute with finely ground coconut flour, adjusting liquids as necessary.
- 0.25 cups melted butter Or use coconut oil for dairy-free option.
- 2-3 tbsp sweetener Erythritol or monk fruit works well.
- 1 pinch salt
For the Filling
- 0.5 cups fresh lemon juice Freshly squeezed for best flavor.
- 1 tbsp lemon zest
- 4 large eggs
- 0.75 cups sweetener Adjust to taste.
- 0.5 cups coconut cream Can substitute with heavy cream.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix almond flour, melted butter, sweetener, and salt until crumbly.
- Spread the mixture evenly in a parchment-lined baking dish and bake for 10-12 minutes until golden brown.
Filling
- In a separate bowl, whisk together lemon juice, lemon zest, eggs, and sweetener until smooth.
- Gently fold in the coconut cream.
- Once the crust has cooled slightly, pour the filling over it and return to oven for an additional 20-25 minutes.
- Aim for a slightly set center; they will firm up as they cool.
Cooling
- Allow the bars to cool completely, then chill in the refrigerator for at least an hour before slicing.
Notes
For serving, add unsweetened coconut flakes or sugar-free whipped cream on top. Pairs nicely with herbal tea or sparkling water. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.