Description
Delight in these tangy, creamy Keto Lemon Bars that perfectly combine a buttery almond flour crust with a luscious lemon curd filling. These low-carb, sugar-free bars are ideal for those following a ketogenic diet or anyone seeking a refreshing, guilt-free dessert. Easy to prepare and baked to golden perfection, they make a bright, citrusy treat that’s perfect for any occasion.
Ingredients
Crust
- 6 tablespoons butter
- 2 cups superfine blanched almond flour
- 1/3 cup granulated sugar substitute (e.g., Swerve)
- 1 tablespoon freshly grated lemon zest
Filling
- 1/2 cup butter
- 1/2 cup granulated sugar substitute (e.g., Swerve)
- 1/2 cup fresh lemon juice (from 5 – 6 lemons)
- 1/4 cup grated lemon zest
- 6 egg yolks
- 1/2 teaspoon xanthan gum
- 2 tablespoons unflavored collagen powder (or 1 teaspoon unflavored gelatin)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust and later the filling.
- Prepare the crust ingredients: Melt 6 tablespoons of butter using either a microwave or a small saucepan until fully liquefied.
- Mix the crust dough: In a bowl, combine the melted butter, 2 cups of superfine blanched almond flour, 1/3 cup granulated sugar substitute, and 1 tablespoon freshly grated lemon zest. Stir until the mixture is fully incorporated and forms a dough.
- Press the crust into the pan: Line an 8 x 8 inch square pan with parchment paper or foil for easy removal. Press the dough evenly along the bottom and about 1/2 inch up the sides of the pan.
- Bake the crust: Place the pan in the oven and bake for 10 minutes. Then remove and let it cool while you prepare the filling.
- Melt butter for the filling: In a small saucepan over low heat, melt 1/2 cup butter, ensuring it does not burn.
- Combine filling ingredients: Remove the melted butter from heat and whisk in 1/2 cup granulated sugar substitute, 1/2 cup fresh lemon juice, and 1/4 cup grated lemon zest until the sweetener is fully dissolved.
- Add egg yolks: Whisk in the 6 egg yolks thoroughly to combine all filling ingredients.
- Cook the lemon curd filling: Return the saucepan to low heat and whisk continuously until the mixture thickens to a custard-like consistency.
- Strain the filling: Remove from heat and strain the lemon curd through a fine mesh sieve into a small bowl to remove any lumps.
- Add thickening agents: Stir in 1/2 teaspoon xanthan gum and 2 tablespoons unflavored collagen powder or 1 teaspoon unflavored gelatin until completely dissolved and smooth.
- Pour filling over crust: Evenly spread the thickened lemon curd filling over the prepared crust in the pan, smoothing it out to the edges.
- Bake the lemon bars: Return the pan to the oven at 350°F and bake for an additional 15 minutes to set the filling.
- Cool the bars: Remove the pan from the oven and allow the bars to cool completely at room temperature for best texture.
- Optional finishing touch: Sprinkle with powdered sugar substitute such as Powdered Swerve before serving if desired.
- Serve: Cut the lemon bars into sixteen 2 x 2 inch squares and enjoy.
Notes
- Use parchment paper or foil in the pan to easily lift out the bars without breaking.
- Ensure to whisk filling continuously over low heat to prevent eggs from scrambling.
- Xanthan gum and collagen help thicken and stabilize the filling but can be substituted with gelatin if preferred.
- Allow the bars to cool fully before cutting to achieve clean slices.
- This recipe is suitable for keto and low-carb diets due to almond flour and sugar substitute usage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
