These Easy Keto Lemon Bars are a simple, quick, tangy but sweet, summery treat that’s gluten-free, sugar-free, AND low carb. The almond flour shortbread crust is made with browned butter to give it a delicious depth of flavor, then it’s topped with a sweet but slightly tangy custard-like lemon topping that you can make in a jiffy in your blender! Then they’re finished with a dusting of sugar-free powdered sweetener, and then stored in the refrigerator to make them deliciously cold and refreshing!
2 Cups Blanched Almond Flour (I like Anthony’s Or Kirkland Brand for the lowest carbs & fine grind )
1/3 Cup Erythritol (Granular)
1/4 tsp salt
1 egg yolk
1/4 cup of Grassfed Butter (we will be melting, and browning the butter)
1/2 teaspoon Vanilla Extract
1/4 teaspoon Xantham Gum (optional)
The Lemon Topping:
1 Cup + 1 Tablespoon of Allulose or Sweetener of choice ( See post for choices- but I recommend either all Allulose OR a combination 3/4 cup of Alluolose + 9 Tablespoons of Erythritol or Monkfruit to prevent bars cracking)
1/2 Cup + 1 Tablespoon of Fresh Squeezed Lemon Juice
1/2 Tbsp Lemon Zest
1.5 Tablespoons Coconut Flour
1/4 teaspoon Baking Powder (Non- Aluminum is best)
1/4 Teaspoon Xantham Gum (optional)
1/4 Cup of Erythritol (powdered)
1.) Preheat your oven to 350°F. Line a 9X 9 Brownie Pan or rectangular casserole dish (I used a weird 7 x 12.5 Inch Lemon Bar Pan) with parchment paper or foil covering the sides to make it not stick and easy to remove.
2.) Make the crust. First, brown the butter in a pan by putting butter in a frying pan over medium heat. Let the butter melt, bubble and simmer for 3-4 minutes, swirling the pan around occasionally to check for tiny golden brown specks in the bottom. It should be foamy and bubbly on top before the golden browned specks appear on the bottom of the pan, which is why swirling the pan helps to show you what’s in the bottom of the pan. Keep a constant eye on it, as once it starts to brown it browns QUICKLY. Remove from heat once you see any golden brown specks in the bottom. Set aside to cool.
2.) In a bowl (or a food processor if desired), put in the Almond Flour, Erythritol, Salt, and Lemon zest and whisk until smoothly combined. Then take your pan with browned butter and add the egg yolk and vanilla extract to it (you can also do this in a seperate bowl if desired) to combine the wet crust ingredients together. Pour the wet ingredients into the dry ingredients bowl while stirring constantly with a fork until crumbles form and it looks even (if using a food processor just pulse til crumbly dough forms). Dump your crumbly dough crust into your parchment lined pan & press into the pan with hands until a thick, even, and fairly smooth crust is formed. Bake in the oven for 13-15 minutes.
3.) Mix the lemon bar topping, while the crust is pre-baking. Dump all the lemon bar ingredients into a blender or food processor and blend 30 seconds or so until smooth. Set aside until the crust is done (bubbles should go away during this time).
4.) Once your crust has pre-baked. Remove from the oven and pour the lemon topping onto it. Put back into the oven to bake for 20-25 minutes, or UNTIL the center is no longer jiggly and firm to the touch. Turn oven off and crack the oven door open to allow the lemon bars to cool slowly while in the turned off oven for 15-20 minutes (this helps prevent some cracking). Remove Pan from oven & let cool further on the counter for 30 minutes or more, and then put entire pan into the refridgerator to cool for at least 4 more hours.
5.) After the bars have sufficiently cooled in the refridgerator, then you can cut them into squares and top with a dusting of powdered Erythritol (or powdered sweetener of choice). If you don’t have powdered sweetener, you can take regular granular sweetener and put in a Nutri Bullet (make sure it’s very dry inside) or a clean coffee grinder to make it into powdered sweetener! They taste best when cold 🙂
Net Carbs = Per serving (serving size)
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Prep Time: 8
- Cook Time: 35