Description
These Keto Lemon Bars are a delightful low-carb dessert featuring a buttery almond flour crust topped with a tangy, creamy lemon filling. Sweetened with a sugar substitute and enhanced with fresh lemon zest and juice, these bars are perfect for those following a ketogenic or low-carb lifestyle, offering a refreshing citrus treat without the guilt.
Ingredients
Scale
Crust
- 6 tablespoons butter
- 2 cups superfine blanched almond flour
- 1/3 cup granulated sugar substitute (Swerve recommended)
- 1 tablespoon freshly grated lemon zest
Filling
- 1/2 cup butter
- 1/2 cup granulated sugar substitute (Swerve recommended)
- 1/2 cup fresh lemon juice (from 5 – 6 lemons)
- 1/4 cup grated lemon zest
- 6 egg yolks
- 1/2 teaspoon xanthan gum
- 2 tablespoons unflavored collagen powder (or 1 teaspoon unflavored gelatin)
Instructions
- Preheat oven and prepare crust base: Preheat your oven to 350 degrees Fahrenheit. In a microwave-safe bowl or small saucepan, gently melt the butter until liquefied.
- Mix crust ingredients: Combine melted butter with almond flour, sugar substitute, and lemon zest. Stir thoroughly until the mixture is well combined and holds together.
- Form crust: Line an 8×8 inch square pan with parchment paper or foil for easy removal. Press the crust mixture evenly along the bottom and up the sides about 1/2 inch.
- Bake crust: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool while you prepare the filling.
- Prepare filling base: Melt butter over low heat in a small saucepan. Remove from heat and whisk in sugar substitute, lemon juice, and lemon zest until the sweetener is completely dissolved.
- Add egg yolks and thicken filling: Whisk in the egg yolks, then place the pan back on low heat. Stir continuously until the curd thickens enough to coat the back of a spoon.
- Strain and add thickening agents: Remove from heat and strain the curd into a small bowl to remove lumps. Whisk in xanthan gum and collagen powder until smooth and fully dissolved.
- Assemble and bake: Pour the lemon filling evenly over the cooled crust, spreading to the edges. Return the pan to the oven and bake for an additional 15 minutes at 350 degrees Fahrenheit.
- Cool and serve: Remove from oven and allow bars to cool completely. Optionally, sprinkle with powdered sugar substitute before slicing into sixteen 2×2 inch squares for serving.
Notes
- For best results, use parchment paper or foil to line your baking pan to easily lift out the lemon bars after baking.
- Ensure whisking continuously when cooking the curd to prevent the egg yolks from scrambling.
- Xanthan gum and collagen add texture and help the filling set properly; do not skip these ingredients.
- Use fresh lemons for the best flavor; bottled lemon juice will alter the taste and texture.
- Store leftover bars refrigerated in an airtight container for up to 5 days or freeze for longer storage.
