Keto Lemon Bars Food
KETO LEMON BARS
These low-carb, keto-friendly lemon bars are made with almond flour and erythritol sweetener (such as Swerve®). Top with a dusting of confectioners' sugar if you like.
Provided by forrestmid
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 55m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Blend 2 1/2 cups sweetener, melted butter, and almond extract together in a bowl. Press crust mixture into an ungreased 9x13-inch pan.
- Bake crust in the preheated oven for 15 to 20 minutes. Remove from oven and leave oven on. Cool crust for 10 minutes.
- Mix 1 1/2 cups sweetener and almond flour together in a bowl. Whisk in eggs and lemon juice. Pour over the cooled crust.
- Bake bars in the hot oven for 20 minutes. Cut into 18 bars.
Nutrition Facts : Calories 93.6 calories, Carbohydrate 46.4 g, Cholesterol 49.9 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 50.6 mg, Sugar 0.3 g
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- In a medium bowl mix together almond and coconut flour along with the low carb sweetener, salt and melted butter. Stir all ingredients together with a fork and combine until crumbly.
- Press crust mixture into the bottom of your 8x8” pan and place in 350* oven. Bake the crust for 10 minutes and then remove to cool on the counter.
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- Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a medium bowl, stir together almond flour and powdered sweetener.
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- Preheat oven to 350F. Combine butter, 1 1/2 cup almond flour, 1/4 cup erythritol, vanilla, and a pinch of salt. Press evenly into a 9x9″ parchment paper-lined baking dish. Bake for 15 minutes or until crust starts to become golden on the edges.
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- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line an 8x8" baking pan with parchment paper, hanging over the sides.
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