Delicious, Low Carb Lemon Bars
I have been dying for spring. I just need warmer weather in my life right about now. I live in the northern US so winters can be long and dreary. Luckily, spring is right around the corner and warm weather is on the way! What better way to celebrate the shift in temperature than with a fresh, zesty dessert?! Lemon bars are definitely one of my favorite springtime treats that I look forward to all year long. My keto lemon bar recipe helps me enjoy my favorite treat without any of the carbs. I may have cut out the carbs but don’t worry, I left in all the flavor!
Traditional lemon bars are made with a thick, lemony custard that sits atop a buttery crust. Our recipe follows this tradition to a T. The recipe starts with the decadent crust. My lemon bar crust recipe is made using butter, almond flour, granular erythritol, and salt. That’s all you need! All of the ingredients are blended together to form a thick dough. The dough is then pressed into a baking pan and baked for 10 minutes.
Baking the crust halfway through is called par-baking. Many pie and bar recipes as you to par-bake the crust for a few reasons. The crust of the lemon bars takes a little longer to cook while the lemon bar filling bakes quickly. Giving the crust extra time in the oven is a great way to ensure it is cooked all the way through. Par baking the keto lemon bar crust also helps prevent the crust from getting soggy. The lemon bar filling is very liquid and can soak right into the tender crust. If the crust is already a little bit bakes, it is less likely to get instantly soggy.
This low-carb lemon bar crust is made using almond flour instead of white flour. Almond flour gives the lemon bars a delicious, nutty flavor that goes fantastically with the tangy lemon. Almond flour is also loaded with healthy fats which means you can meet your keto fat goals while enjoying one of these bars! We keep the crust low carb with granular erythritol which is a natural sweetener with zero net carbs. It tastes great but won’t add to your daily carb count.
We also use granular erythritol to make the lemon bar filling. Butter, erythritol, lemon juice, lemon zest, and egg yolks are the main ingredients in the lemon bar filling. We also add xanthan gum and gelatin to help set the filling, ensuring it gels and gets firm as it bakes. This filling is exactly what you want in a lemon bar- tart but sweet. It truly tastes like spring in a bar!
If you are looking forward to spring-like me, these bars will help you get ready for that warmer weather. They are not only the flavor of spring, but they are also a beautiful sunshine yellow that will just make you want to smile! Whip up a batch of keto lemon bars for Easter, for a spring birthday party, or just for yourself to enjoy on a warm weekend. Lemon bars are good for any occasion! Enjoy.
| Servings: bars |
- 6 tbsp melted butter
- 2 cups almond flour
- 1/3 cup So Nourished granular erythritol
- 1/4 tsp salt
- 1/2 cup melted butter
- 1/2 cup So Nourished granular erythritol
- 1/2 cup lemon juice
- 3 tbsp lemon zest
- 6 egg yolks
- 1/2 tsp xanthan gum
- 1 tsp plain gelatin
- 2 tbsp So Nourished powdered erythritol
- Preheat your oven to 350 degrees F. Line an 8x8 inch baking pan with foil.
- Begin by making the crust. Combine the almond flour, melted butter, erythritol and salt in a large bowl. Mix well then pour the mix into an 8x8 baking pan.
- Press the crust into the pan using your hands, making it nice and flat. Bake the crust for 10 minutes then set aside to cool.
- Whisk the melted butter, lemon juice and lemon zest together in a medium sized saucepan.
- Whisk in the egg yolks.
- Place the saucepan over low heat and cook, whisking constantly so as not to burn the eggs or make clumps. Once the mix begins to thicken (about 5-10 minutes), remove the pan from the heat and strain the lemon mix into a medium sized bowl.
- Whisk the xanthan gum and gelatin into the lemon curd.
- Pour the lemon filling over the crust then bake the lemon bars for 15 minutes.
- Let the bars cool then cut and sprinkle with the powdered erythritol. Keep chilled until ready to eat
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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