KETO LEMON BARS
The lemon bar I’ve been making for the past 3 weeks straight. Tastes unreal.Hey all! It’s been a while since I’ve made a keto recipe so delicious I needed to share it I had a ton of lemons from my boss’s tree at home and went to town making one of the best and easiest desserts I’ve ever had. I’ve tweaked the original recipe a bit over the 4 batches I’ve made and I have to say it’s so hard to go wrong with these bars. Hope you enjoy!
INGREDIENTS
-
½ cup unsalted butter (1 stick)
-
120 g almond meal (1 cup; I use TJ’s Almond Meal)
-
40 g powdered Erythritol (¼ cup; I use Swerve confectioners)
-
⅛ tsp vanilla extract
-
Pinch of salt
FILLING
-
100 g almond flour (¾ cup; I use TJ’s blanched almond flour)
-
120 g powdered Erythritol (¾ cup)
-
3 oz. lemon juice (~3-4 medium lemons)
-
Zest of 1 lemon
-
3 large eggs
-
⅛ tsp almond extract
-
¼ tsp vanilla
-
Pinch of salt
DIRECTIONS
-
Preheat oven to 350° F.
-
Line an 8×8 in. glass baking dish with parchment paper.
-
In a medium bowl, mix all crust ingredients together until well incorporated.
-
Press crust mixture into dish until evenly coated. Bake in oven for 20 minutes, then let cool for 10 minutes.
-
While crust is baking, mix all filling ingredients together in a medium bowl. Once crust is done cooling, pour over crust.
-
Bake for 25-30 minutes. Filling should still have a slight jiggle in the center when done.
-
Let cool for 10 minutes on the counter, then place in the fridge until it’s finished setting.
NOTES
-
The original recipe used almond flour for both the crust and filling. You can use them interchangeably for this recipe, but I found that using almond meal for the crust and almond flour for the filling gave the bake a nice differentiation in color.
-
I use my hand to press the crust mixture into the dish, then a mini tart shaper to make a slightly raised crust around the edges, which is completely optional.
-
As you can see in the photo, I top my bars with ice cream, whipped cream, and coconut flakes. I use vanilla Halo Top and make my own whipped cream from heavy whipping cream. Tastes sooooooo gooooood.
-
I slice my bars either 3×3 or 4×4 for either 9 or 16 tarts. Macros listed below for entire dish.
NUTRITIONAL INFO (FOR THE ENTIRE DISH)
-
Calories: 2275
-
Fat: 212 g
-
Saturated Fat: 70g
-
Cholesterol: 798 mg
-
Sodium: 547 mg
-
Potassium: 663 mg
-
Carbs: 202 g
-
Sugar: 10g
-
Fiber: 21 g
-
Protein: 65 g