Are you looking for a delicious dessert crowd-pleaser that even your non-keto family and friends will love? Whip up a batch of these delightfully rich and tart lemon bars! They are the perfect ketogenic dessert to bring to all your summer parties!Note: This recipe has been updated based on the feedback in the reviews. The amount of Swerve or erythrotol has beed reduced significanly. So, you may not want to make adjustments based on earlier reviews.
Ingredients List
For the crust
- 3 Tbsp butter
- 1 cup almond flour
- 1/4 cup granulated allulose sweetener (such as RxSugar) or keto-friendly alternative
- 2 tsp vanilla extract
For the filling
- 1/2 cup butter
- 1/4 cup granulated allulose sweetener (such as RxSugar) or keto-friendly alternative
- 1/2 cup fresh lemon juice
- 2 Tbsp lemon zest
- 6 egg yolks
- 1 tsp xanthan gum
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat oven to 350°F
- Melt "crust" butter in the microwave or a small saucepan. Add the almond flour, sweetener, and vanilla to the melted butter. Stir until fully mixed. Press the dough evenly along the bottom of a parchment lined 8 x 8 inch square pan. Bake for 15 minutes or until lightly golden. Remove and cool while you make the filling
- Melt "filling" butter in a small saucepan on low heat. Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks one at a time and return to the stove over medium heat for 1-2 minutes stirring continuously. Whisk in the xanthan gum until smooth.
- Pour the filling over the pre-baked crust and spread out evenly in the pan. Bake the bars at 350°F for 15-20 minutes. Remove and cool.
- Optional: Sprinkle some confectioners Swerve over the top and drizzle with a white chocolate ChocZero dipping cup!
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Credits
RecipeKeto4Karboholics
Delicious, easy and not overly sweet. Added bonus my kitchen smells lovely
Just wondering, I make a keto cheesecake and has the same type of crust on the bottom, however I ask wouldn’t this make a wonderful Lemon Merangue bars like the pie? using the egg whites instead of not using them? increasing the protein? Just wondering.
Hi Joanne, thank you for sharing your thoughts. We invite you to test out your idea for repurposing the crust. Many of our team members have successfully implemented different aspects of our recipes into other dishes. Let us know if you try any noteworthy variations!
I had already done a review and it didn’t show on here, makes me wonder why.
These came out horrible, they were not sweet enough and they were bitter. The almond cake I made was delicious and was sweet enough. I just don’t want someone else to be just as disappointed.
We’re so sorry you did not care for the lemon bars. Sweetness is such a personal thing and we are always in favor of adjusting the amount of sweetness to your liking. Very glad you enjoyed the almond cake and we hope you find other recipes you enjoy as well.
Thank you for caring. All other recipes I’ve made have been delicious. I also made the cheese cake fat bombs and everybody loved them at my office.
Very catchy flavour but overly sweet. I also added a double dose xanthan gum and 1tbsp baking tartar
Absolutely delish, I have reduced the sweetener in the crust and in the filling to 3/4,but still too sweet. Next time I’ll do half.
Everyone is correct- you don’t need the full amount of sweetener, or this can be cloyingly sweet, but the recipe is SO GOOD I still gave it 5 stars.
Just made this…so, so good! I reduced the crust sweetener to 3/4 c Switch, and the filling sweetener to 1/2 c Switch. Still tasted too sweet for my taste, but the flavor was delicious! This was a test run and I’ll definitely be making this again! Might reduce the Switch to 1/2 c for crust and 1/3 for filling for next time. Fabulous recipe!! <3
I made this recipe yesterday and it is absolutely delicious. My wife just told me they are just as good as regular full sugar lemon bars. I agree. Make these and I don’t think you will be disappointed. Rich and creamy with no aftertaste like some artificial sweeteners leave.