My easy, zesty keto lemon bars with almond flour are super delicious sugar-free treats that are tangy, sweet and incredibly easy to make. Basically, they offer a buttery crust topped with a creamy, tangy filling.
(Make The Crust): Preheat the oven to 180C / 350F. Grease 20x30cm baking dish with butter.
In a bowl, add the almond flour, powdered erythritol and butter, mix well until combine.
1 ½ cups almond flour, ⅓ cup butter, 2 tablespoon powdered erythritol
Spread the mixture equally in the baking dish while pressing on it with your hand to flatten it.
Bake for 10-15 minutes or until golden brown. Leave it to cool while you make the filling.
(Make The Filling): In a medium-sized bowl, whisk the eggs using an electric hand mixer until fluffy, add powdered erythritol, lemon juice and lemon zest whisk again until combined.
3 eggs, ⅓ cup lemon juice, ¾ cup powdered erythritol, zest of one lemon
Add the almond flour, whisk until well incorporated.
1 cup almond flour
Pour the filling over the crust and bake for 14-15 minutes. Leave it to cool down then sprinkle some powdered erythritol on top. Slice and serve.
Notes
I highly recommend using powdered sweetener because I tried these bars with granulated sweetener, and the bars turned out so grainy and not as smooth as I like.
Here is my trick when I don't have powdered sweetener on hand, I just grind some granulated sweetener in the grinder until fine.
To make the crust dairy-free, use coconut oil instead of butter.
I recommend using fresh lemon juice for better results.
To store: Keep them in the fridge for 2-3 days or in the freezer for 1-2 months.