Keto Lemon Bars
About This Recipe
Get ready to be enchanted by the zesty taste of our Keto Lemon Bars. An enticing harmony of tart lemoniness, buttery richness and subtle coconut sweetness, this recipe surely gets your taste buds tingling. With its roots hailing from a diverse culinary heritage, these bars have been carefully adapted to meet your keto dietary needs without compromising on flavour or texture. The result is a power-packed dessert that is not only utterly delectable, but is also guaranteed to keep you fueled into your keto journey.
Our Keto Lemon Bars set the bar incredibly high for all other keto-friendly desserts. The crust, made from almond flour and ground coconut, provides a base that's wonderfully firm, yet buttery, offering a unique textural contrast to the vibrant filling. The lemon filling is a sensory delight - the perfect balance of tartness and sweetness, with the freshness of the lemons truly shining through. But, what makes these bars truly standout is that they adhere to your ketogenic lifestyle, and certainly, help you stay on track easily.
And guess what? To make your cooking process even easier, why not check out our keto mobile app? It offers a trove of keto-friendly recipes, including these fantastic Keto Lemon Bars, alongside essential nutritional information and handy cooking tips. Cooking, particularly for a specific diet, can feel daunting at times, but with our app, we are out to make your keto journey a piece of cake - or rather, a piece of a scrumptious lemon bar! So let’s get started and bring to your table this sweet delight packed full of flavour and the nutritional benefits of a ketogenic diet.
Ingredients
Directions
Spray a 9x9 inch metal pan with baking spray and line with a piece of parchment that covers all or most of the bottom of the pan and overhangs two opposite sides. This will help you remove the whole dessert from the pan. Preheat oven to 350F.
Measure all of the dry ingredients into a small mixing bowl. Mix thoroughly with a whisk.
Melt the butter and add it to the dry ingredients. Stir and press the mixture with a large spoon or rubber spatula until the butter is incorporated. Squeeze a small amount in your hand to test if it will hold together nicely. If not, add 1-2 more tablespoons of melted butter.
Press firmly into a prepared pan. Bake 15-20 minutes or until starting to turn golden brown.
In a medium bowl, mix the sweetener, xanthan gum and salt together with a hand mixer. Add the eggs and yolks and mix thoroughly. Add the lemon juice and mix until the sweetener is dissolved.
Pour the lemon mixture onto the cooled shortbread crust and bake for approximately 30 minutes or until the lemon custard is just cooked through. Top with powdered sweetener and serve.
To prepare the crust:
Spray a 9x9 inch metal pan with baking spray and line with a piece of parchment that covers all or most of the bottom of the pan and overhangs two opposite sides. This will help you remove the whole dessert from the pan. Preheat oven to 350F.
Measure all of the dry ingredients into a small mixing bowl. Mix thoroughly with a whisk.
Melt the butter and add it to the dry ingredients. Stir and press the mixture with a large spoon or rubber spatula until the butter is incorporated. Squeeze a small amount in your hand to test if it will hold together nicely. If not, add 1-2 more tablespoons of melted butter.
To prepare the cookies:
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