Keto Low Carb Lemon Bars

Keto Low Carb Lemon Bars

  • Servings: 16
  • Difficulty: easy
  • Print

Sugar Free at it's best


Ingredients

    Shortbread Crust
  • 2-1/2 cups Almond Flour
  • 1/4 cup powdered Swerve
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil melted
  • 1 large egg (whisked)
  • 1/2 teaspoon vanilla extract
  • Lemon Filling
  • 1/3 cup powdered Swerve (or Monk Fruit)
  • 1/4 cup almond flour
  • 3/4 cup lemon juice
  • 1 tablespoon lemon zest

Directions

  1. Preheat oven to 350 degrees F. Line a 9×9 pan with parchment paper, hanging over the sides.
  2. Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a medium bowl, stir together almond flour and powdered sweetener.
  3. Whisk in the eggs, lemon juice and lemon zest, until smooth. Set aside.
  4. To make the crust, combine the almond flour, sweetener and sea salt in a large bowl.
  5. Stir in the melted coconut oil, then the egg and vanilla. The dough will be crumbly, but able to be pressed together.
  6. Press the dough into the lined pan. Bake for about 13 to 16 minutes, until firm and golden.
  7. Remove the crust from the oven, and immediately pour the filling over the crust.
  8. Return to the oven for 15 to 18 minutes, until filling is set, but still soft.
  9. Cool completely on the counter, without moving or cutting. Cover and refrigerate for at least 2 hours before slicing.

Recipe Courtesy of WholesomeYum.com

Published by

low-carb-keto-lifestyle

I've been interested in healthy living for a couple of years and have been trying to find ways to do this myself and to share information to the public.

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