Keto Lemon Bars
These Keto Lemon Bars are a sugar-free and gluten-free version of the classic lemon dessert bars.
Equipment
Ingredients
For the shortbread crust
- 1/2 cup butter melted
- 1/2 cup Besti Monk Fruit and Allulose powdered sweetener
- 1 pinch pink salt
- 1 cup Wholesome Yum Organic Coconut Flour sifted
For the lemon filling
- 1/4 cup butter softened
- 2 teaspoons lemon zest
- 1/2 cup lemon juice
- 1/2 cup Besti Monk Fruit and Allulose powdered sweetener
- 5 large eggs
- 1 egg yolk
- 1 1/2 tablespoons Wholesome Yum Organic Coconut Flour
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8 x 8 baking dish with parchment paper.
- In a large mixing bowl, using an electric hand mixer, beat together the butter, powdered sweetener, and pinch of salt until creamy and well combined.
- Stir in the coconut flour until a dough forms.
- Transfer the mixture into the lined pan and press into place.
- Bake the shortbread crust for 10 minutes, or until golden. Remove from the oven and allow to cool for 30 minutes.
- In a separate mixing bowl, combine the softened butter, lemon zest, lemon juice, and powdered sweetener with an immersion blender or high-speed hand mixer. Once it is shiny and smooth, add your eggs, extra egg yolk, and mix well, before adding the coconut flour. Do NOT use an electric mixer here or you will over-beat the eggs and the topping will crack once baked. Use a hand whisk.
- Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
- Remove from the oven and let cool in the pan completely, before covering and placing in the refrigerator for at least 2 hours to overnight.
- Once ready to serve, use a very sharp knife to cut into squares, sprinkle with extra powdered sweetener, and enjoy.
Notes
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them.
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 181kcalCarbohydrates: 6gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 125mgSodium: 140mgPotassium: 16mgFiber: 0.1gSugar: 1gVitamin A: 377IUVitamin C: 4mgCalcium: 6mgIron: 0.1mg
Tried this recipe?Let us know how it was!