Ingredients
Lemon Bar Crust:
- 2 1/2 cups almond flour*
- ½ cup unsalted butter or coconut oil, melted
- ¼ cup sugar-free sweetener
- ¼ tsp sea salt
Lemon Filling:
- 5 large eggs
- 1 cup lemon juice (about 4 lemons)
- 1 Tbsp lemon zest (about 2 lemons, zested)
- ½ cup sugar-free granulated sweetener
- ½ cup almond flour
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9” x 9” baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make the Crust: In a large mixing bowl, combine melted butter (or coconut oil), almond flour, sugar-free sweetener, and sea salt. Mix until a thick dough forms, ensuring ingredients are well-incorporated.
- Press and Bake Crust: Transfer the dough to the prepared pan and use your hands to press it firmly and evenly into the bottom. Use a fork to poke several holes across the surface to help it bake evenly. Bake on the center rack for 12 to 15 minutes, until the crust is golden brown.
- Prepare Lemon Filling: While the crust bakes, whisk together the eggs, lemon juice, and lemon zest in a mixing bowl until smooth. Stir in the sugar-free sweetener and almond flour until fully combined. Optionally, use a food processor for a smoother consistency.
- Bake Lemon Bars: Once the crust is out of the oven, pour the lemon filling evenly over it. Return the pan to the oven and bake for 15 to 18 minutes. The filling should set but remain slightly soft to the touch.
- Cool and Chill: Remove the lemon bars from the oven and allow them to cool completely on the counter. Cover with plastic wrap and refrigerate for at least 2 hours to firm up fully.
- Slice and Serve: After chilling, use the parchment paper edges to lift the bars from the pan. Transfer to a cutting board and slice into 16 bars. Enjoy your refreshing keto lemon bars!
Notes
- *Depending on the brand of almond flour, you may need to add an additional ½ to 1 cup almond flour if the crust dough feels too oily or wet. The dough should be slightly crumbly but not overly moist.
- To make the bars paleo-friendly, replace the sugar-free sweetener with maple sugar or regular granulated sugar.
- Store leftover lemon bars in an airtight container refrigerated for up to 7 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
