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Keto Lemon Bars (Paleo + DF)

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February 11, 2021 | Author: Ashley McCrary

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. 

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.

bars that are lemon with a lemon slice on top

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.

  1. Monk Fruit
  2. Swerve
  3. Organic Stevia
  4. Erythritol
  5. Powdered Swerve
  6. Powdered Monk Fruit
Keto Lemon Bars Pinterest Pin
a shot of the bar with a bite taken out.

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.
An overhead shot of a slice of the lemon bar

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Keto Lemon Bars (Paleo + DF)

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. 

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

Shortbread Crust

  • 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*

Lemon Filling

  • 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

Garnish: Optional

  • Powdered Swerve or Powdered Monk Fruit

 

Instructions

  1. Preheat the oven to 350F and line an 8×8 baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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. 

Notes

  • Make sure to chill before cutting. This will ensure that you get a clean smooth cut.
  • Feel free to sub any other keto granulated sweetener for the monk fruit
  • Sub tapioca flour for the xanthan gum if needed. 
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: Keto, Paleo, Gluten Free
  • Diet: Gluten Free

Nutrition

  • 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

Pin these Keto Lemon Bars to your Pinterest Board

Keto Lemon Bars Pinterest Pin

4 thoughts on "Keto Lemon Bars (Paleo + DF)"

  1. Patricia says:

    WOAH! A.MAZ.ING!!!!!! Easy to make and even my picky kiddos loved them!

    1. Ashley McCrary says:

      So happy to hear this Patricia!

  2. Merima says:

    Can we sub ghee with anything else?

    1. Ashley McCrary says:

      For sure


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Note: If you don’t want to add it to a board, this works just as yummy in a large bowl or platter. 

ENJOY!

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*3 English muffins split in half (gluten-free or regular)
*Butter (to toast muffins) optional
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*Three 5-ounce cans of white meat tuna packed in water, drained
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*2 tbsp dill relish or 2 large pickle spears, chopped
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*1 tablespoon pickle juice
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*1/2 teaspoon kosher salt (or to taste)
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1. MIX THE TUNA SALAD: In a medium mixing bowl, add the canned tuna and break up the tuna with a fork. Transfer the chopped onions, relish, pickle juice, salt/pepper, and mayo. Mix together until combined. 
2. TOAST MUFFINS: You can choose to toast the English muffins with butter under the broiler for 2-3 minutes. However, if you don’t want to toast before adding the tuna, that’s okay. It still turns out great without toasting muffins first. 
3. BUILD THE MELTS: Divide the tuna mixture evenly among each of the toasted English muffins. Add a thin slice red onion along with a thin slice of Colby Jack cheese over the top.  Return to the oven and bake for 7-8 minutes in a 375F oven or until cheese is melted. Garnish with fresh parsley and enjoy!

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