If you are looking for an outstanding dessert recipe with minimal carbs, then my Keto Lemon Bars are calling your name! They are so easy to whip up and honestly tastes just as good as the real thing! This is hands down, my new favorite keto dessert recipe.
What the best Keto/Paleo sweeteners?
Below are my favorite go-to sweeteners. Not only are these considered Keto, but they are also complaint when following a Paleo diet. I tend to always lean towards Monk Fruit because it tastes so close to sugar with no after taste. In addition, the Powdered Swerve is an amazing substitute for powdered sugar. It has the same consistency and tastes.
Tips and Tricks for these Keto Lemon Bars
- Chill them before serving: Make sure to chill the lemon bars in the fridge for at least an hour before cutting. This will ensure that you get a clean cut.
- Clean cut: Be sure to clean the knife off after each cut. This will help keep them neat looking and not a gooey mess.
- Bake the crust first: Always pre-bake the crust before adding the filling. If you try to bake it all at once, it will be a gooey mess. It’s important to bake the crust at least 15 minutes before adding the in the filling.
- Sprinkle with powdered monk fruit: To give the lemon bars a little extra sweetness and texture, I love sprinkling with either powered Swerve or powdered Monk Fruit. If you want to freeze these bars, hold off adding the powdered keto sweetener until after you thaw and right before serving.
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These Keto Lemon Bars are so easy and have the perfect combination of tart and sweet. Made with a shortbread crust, a delicious lemon filling and topped with powdered swerve. Only 3 Net carbs per serving. Paleo, Keto and Gluten/Dairy Free.
- 2 cups almond flour
- 1/4 cup Monk Fruit, granulated*
- 6 tablespoons ghee, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon xanthan gum*
- 4 large eggs
- 1/2 cup Monk Fruit, granulated*
- 1 teaspoon vanilla extract
- 1/3 cup blanched almond flour
- 3 lemons, juiced
- 1 1/2 tablespoon lemon zest
- Pinch of salt
- Powdered Swerve or Powdered Monk Fruit
- Preheat the oven to 350F and line an 8×8 baking pan with parchment paper.
- Make The Crust: In a large mixing bowl, add all of the crust ingredients and mix together. The consistency will be a crumbly texture. Transfer the crust into the parchment-lined baking pan. Spread it out with your fingers and press down to compact it together. Make sure the crust is an even layer.
- Bake the crust: Bake the crust for about 15 minutes in a 350F oven until it starts to brown and remove and set to the side.
- Filling: Add the filling ingredients to a large mixing bowl and mix together with a whisk or a hand held mixer until completely combined. Pour the filling into the pre-baked crust and return to the oven for 20-25 minutes, until the filling is set.
- Let cool completely, then chill them in the fridge until cold (around an hour or so). Cut the cold bars with a sharp knife. Sprinkle the tops with powdered monk fruit or swerve if desired.
- Category: Dessert
- Method: Oven
- Cuisine: Keto, Paleo, Gluten Free
- Serving Size: 1 bar
- Calories: 203
- Sugar: 1
- Sodium: 82
- Fat: 11
- Carbohydrates: 4
- Fiber: 1
- Protein: 6
- Cholesterol: 92
Keywords: Keto Lemon Bars with Shortbread Crust, Lemon Bars, Shortbread Crust, Keto, Paleo, Dairy Free