Sugar Free Keto Lemon Bars With A Shortbread Crust

granulated erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener provides a similar sweetness with fewer calories.

almond flour

🥗Healthier: coconut flour

💰Cheaper: ground oats

Coconut flour is lower in carbs, but ground oats can be a more budget-friendly option.

Start by making the filling first to prevent the crust from becoming soggy.

In a bowl, combine 1/2 cup fresh squeezed lemon juice, 1/2 cup keto powdered sweetener, 1/4 cup melted butter or non-dairy butter, 1 tablespoon coconut flour, and the zest of 1 lemon. Whisk together.

Taste the filling and adjust with more lemon juice or sweetener if needed.

Add 5 eggs and 1 egg yolk to the filling mixture and whisk until combined. Set aside.

For the crust, in another bowl, mix together 1 1/2 cups blanched almond flour, 1/4 cup keto powdered sweetener, and 1/4 teaspoon sea salt.

Add 1/4 cup melted butter or non-dairy butter, 1 large egg, and pure vanilla extract to the crust mixture. Mix well until combined, it may seem crumbly at first.

Line a baking dish with parchment paper, leaving some overhang for easy removal. Press the crust mixture into the bottom of the dish.

Bake the crust in a preheated oven at 350°F for 8 to 10 minutes or until the edges start to brown. Do not poke holes in the crust.

Once the crust is out of the oven, pour the filling over it immediately.

Bake the filled crust at 350°F for about 18 to 23 minutes or until the center is set.

Let the lemon bars cool to room temperature, then refrigerate to finish setting up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens