Sunday, October 13, 2019

Recipe: Keto Lemon Bars

Keto Lemon Bars

Shortbread crust:

2 1/2 cups almond flour
1/3 cup powdered erythritol (Swerve)
Pinch salt
1/4 cup Coconut oil (melted)
1 large Egg
1/2 tsp Vanilla extract

Lemon filling:

1/2 cup powdered erythritol (Swerve)
1/4 cup almond flour
4 large eggs
3/4 cup lemon juice
1 tbsp lemon zest


  • Preheat the oven to 350 degrees F (177 degrees C). Line a square 9 inch pan with baking paper
  • 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.
  • Whisk in the eggs, lemon juice, and lemon zest, until smooth. Set aside.
  • To make the crust, combine the almond flour, erythritol and sea salt in a large bowl.
  • Stir in the melted oil, egg and vanilla, a loose dough will be formed.
  • Press the dough into the lined pan. Bake for about 15 mins, until firm and golden.
  • Remove the crust from oven, and immediately pour the filling over the crust.
  • Return to the oven for 15 to 18 minutes, until filling is set, but still soft.
  • Let cool to room temperature then cover and refrigerate for at least 2 hours before slicing.
  • Top with a dusting of powdered erythritol after slicing and store in an airtight container in the fridge


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