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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Course: Dessert
Cuisine: Gluten Free, Keto, Paleo
Diet: Gluten Free
Keyword: dairy-free, keto, Keto Lemon Bars with Shortbread Crust, Lemon Bars, paleo, Shortbread Crust
Method: Oven
Servings: 12 servings
Author: Ashley McCrary
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
-
Preheat the oven to 350F and line an 8x8 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.
- 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.
Serving: 1bar | Calories: 203kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Cholesterol: 92mg | Sodium: 82mg | Fiber: 1g | Sugar: 1g