Description
Zesty keto lemon bars offer a tangy, low-carb dessert that balances sweet and citrus notes perfectly. Silky lemon custard nestled on a buttery almond flour crust provides a delightful treat you’ll savor with each refreshing bite.
Ingredients
Scale
Main Ingredients:
- 5 large eggs
- 1 large egg yolk
- ½ cup lemon juice
Baking Base Ingredients:
- ¼ cup butter, softened (dairy-free if needed)
- 1 ½ tablespoons coconut flour
- ½ cup sugar-free powdered sugar
Instructions
- Prepare the oven by heating to 350°F (180°C) and line an 8×8-inch baking pan with parchment paper, ensuring complete coverage and slight overhang for easy removal.
- Create the crust by thoroughly blending almond flour, melted unsalted butter, and powdered sugar in a mixing bowl until a cohesive, crumbly texture develops.
- Firmly press the crust mixture into the bottom of the prepared pan, using the back of a spoon or fingers to create an even, compact layer that reaches all corners.
- Bake the crust for 15-17 minutes, watching for a golden-brown color that indicates proper toasting and flavor development.
- While the crust bakes, prepare the filling by whisking softened unsalted butter, fresh lemon juice, and powdered sugar until smooth and well-integrated.
- Incorporate whole eggs and an extra egg yolk into the mixture, then gently fold in coconut flour, stirring until the filling achieves a consistent, silky texture without lumps.
- Once the crust is golden, carefully pour the lemon filling over the hot base, ensuring an even distribution across the surface.
- Return the pan to the oven and bake for 20-22 minutes, looking for a slightly jiggly center that will set as it cools, indicating perfect doneness.
- Allow the lemon bars to cool completely at room temperature, then transfer to the refrigerator for a minimum of 2 hours to firm up and enhance flavor melding.
- Before serving, dust the chilled bars with an additional light layer of powdered sugar, creating an elegant, finished appearance.
Notes
- Chilling matters: Let the bars rest in the refrigerator for at least 2 hours to achieve the perfect texture and help them set properly.
- Low-carb swap: Powdered erythritol works brilliantly as a sugar substitute to keep these bars keto-friendly and deliciously sweet.
- Lemon precision: Use fresh lemon juice for the brightest, most vibrant citrus flavor that elevates the entire dessert.
- Baking tip: Watch the crust carefully while baking to prevent over-browning, as almond flour can burn quickly.
- Storage secrets: These keto lemon bars can be stored in an airtight container in the refrigerator for up to 5 days, maintaining their incredible taste and texture.
- Serving suggestion: Dust with a light sprinkle of powdered sugar substitute just before serving to create a stunning, bakery-style presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 165 mg