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Keto Lemon Bars Recipe

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4.1 from 8 reviews

These Keto Lemon Bars are a delicious low-carb dessert featuring a buttery almond flour crust and a tangy, sweet lemon filling made with allulose. Perfect for those following a ketogenic diet, these bars are easy to prepare and bake to a golden perfection, making them a refreshing treat for any occasion.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 37 minutes
  • Total Time: 2 hours 47 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Ingredients

Crust

  • 2 cups almond flour
  • 3 tablespoons allulose
  • 1 large egg

Filling

  • 2/3 cup lemon juice (freshly squeezed)
  • 6 large eggs
  • 2/3 cup allulose
  • 1 teaspoon lemon zest

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Line an 8 x 8-inch baking pan with parchment paper and set aside to ensure easy removal after baking.
  2. Make the Crust: In a mixing bowl, combine 2 cups almond flour, 3 tablespoons allulose, and 1 large egg. Mix thoroughly until the ingredients are well incorporated to form a dough-like consistency.
  3. Press and Bake Crust: Transfer the almond flour mixture into the prepared pan. Press the mixture evenly into the bottom to form the shortbread crust. Bake for 15 minutes or until the crust turns golden brown.
  4. Prepare Lemon Filling: While the crust bakes, separate another mixing bowl and whisk together 6 large eggs until the whites and yolks are fully combined. Add 2/3 cup fresh lemon juice, 2/3 cup allulose, and 1 teaspoon lemon zest into the eggs and whisk until smooth and well mixed.
  5. Combine Filling with Crust: Remove the baked crust from the oven. Quickly pour the lemon filling over the hot crust and use a spatula to smooth it out evenly across the surface.
  6. Bake the Bars: Return the pan to the oven and bake for an additional 20 to 22 minutes, or until the filling is set and firm but still has a slight jiggle in the center.
  7. Cool and Chill: Remove the lemon bars from the oven and allow them to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to allow the bars to firm up further before slicing and serving.

Notes

  • Make sure to use freshly squeezed lemon juice for the best flavor.
  • Press the crust firmly into the pan to avoid crumbling when cutting the bars.
  • Do not overbake the lemon filling to maintain a soft, custard-like texture.
  • Refrigerate the bars properly to enhance firmness and ease of slicing.
  • Allulose is used here as a keto-friendly sugar substitute, but erythritol or monk fruit sweeteners can be alternatives.

Find it online: https://cheftinaskitchen.com/keto-lemon-bars-recipe/