These easy zesty keto lemon bars with almond flour are the perfect dessert for the spring weather; they are so tangy, sweet and easy to make.
Top these sugar-free lemon bars with some powdered erythritol, and here you are, your keto dessert is ready.
I love to bake with chocolate most of the times, but today I am in a mood to try something new, something refreshing. So, I have made these keto-friendly lemon bars with almond flour and fresh lemon juice, it is so creamy and tasty.
If you like lemon desserts like me, I guarantee that you will love these low carb lemon bars.
Keto Lemon Bars Ingredients
For The Crust:
- Almond flour
- Butter
- Powdered erythritol
For The Filling:
- Eggs
- Lemon juice
- Powdered erythritol
- Almond flour
- Zest of one lemon
Makes 16 lemon bars.
How to Make Keto Lemon Bars?
Making The Crust:
- In a bowl, add the almond flour, powdered erythritol and the butter, mix well until combine.
- Grease a baking dish with butter then add the mixture in it.
- Spread the mixture equally in the baking dish while Pressing on it with your hand to flatten it.
- Bake on 210C for 10-15 minutes or until it turns golden brown.
- Leave it to cool down while you make the filling.
Making The Filling:
- In a medium-sized bowl, whisk the eggs using an electric hand mixer.
- Then, add powdered erythritol, whisk.
- Add lemon juice and lemon zest, continue whisk.
- Finally, add the almond flour, whisk until well incorporated.
- Pour the filling over the crust and bake for 15 minutes on 170C.
- Leave it to cool down then sprinkle some powdered erythritol on top.
- Slice and serve.
Storgar
To store: Keep them in the fridge for 2-3 days or in the freezer for 1-2 months.
More Low Carb Lemon Dessert:
- Gluten Free Shortbread
- Low Carb Lemon Cookies – Keto Dessert Idea
- Gluten-Free Lemon Flavoured Cheesecake
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Recipe Card
Zesty Keto Lemon Bars With Almond Flour
Equipment
Ingredients
For The Crust:
- 1 ½ cups almond flour
- ⅓ cup butter
- 2 tablespoon powdered erythritol
For the Filling:
- 3 eggs
- ⅓ cup lemon juice
- ¾ cup powdered erythritol
- 1 cup almond flour
- zest of one lemon
Instructions
Making the Crust
- In a bowl, add the almond flour, powdered erythritol and the butter, mix well until combine.1 ½ cups almond flour, ⅓ cup butter, 2 tablespoon powdered erythritol
- Grease a baking dish with butter then add the mixture in it.
- Spread the mixture equally in the baking dish while Pressing on it with your hand to flatten it.
- Bake on 210C for 10-15 minutes or until it turns golden brown.
- Leave it to cool down while you make the filling.
Making the Filling
- In a medium-sized bowl, whisk the eggs using an electric hand mixer.3 eggs
- Add powdered erythritol, whisk.¾ cup powdered erythritol
- Add lemon juice and lemon zest, continue whisk.⅓ cup lemon juice, zest of one lemon
- Finally, add the almond flour, whisk until well incorporated.1 cup almond flour
- Pour the filling over the crust and bake for 15 minutes on 170C.
- Leave it to cool down then sprinkle some powdered erythritol on top.
- Slice and serve.
Notes
- Replace lemon with orange.
- Add some nuts or spices such as cinnamon or dry ginger.
Nutrition
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