These tart and sweet Keto Lemon Bars will satisfy that sweet tooth craving for sweet desserts. Enjoy guilt free with a chewy coconut and almond flour 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.
Press firmly into a prepared pan. Bake 15 Minutes- 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 or chill and keep refrigerated.
Servings 6
- Amount Per Serving
- Calories 197
- % Daily Value *
- Total Fat 14g22%
- Net Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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 Minutes- 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 or chill and keep refrigerated.