Looking for a high fat, sweet treat that's perfect for any time of the year? Look no further! This recipe for keto lemon bars is perfect for any night of the week. They're both sweet and sour, with a crunch almond shortbread cookie for the crust. Enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
Cool Time: 4+ hours
Servings: 20
Macros per serving (2 inch x 1.5 inch):
Calories: 156
Fat: 14g
Protein: 3g
Net Carbs: 2g
Total Carbs: 18g
Fiber: 2g
Sugar Alcohols: 9g
Allulose: 5g
Ingredients:
(Ingredients can be purchased by clicking on the green link)
Crust:
8 tablespoons (113g) butter, melted
3/4 cup (84g) almond flour
1/2 cup (96g) Lakanto monkfruit sweetener
1/2 cup (56g) coconut flour
1 tablespoon (7g) ground flax seed
1/2 teaspoon (3g) pink Himalayan sea salt
Filling:
8 tablespoons (113g) butter, cubed
4 large eggs
4 egg yolks
1/2 cup (96g) allulose
1/2 cup (96g) Lakanto monkfruit sweetener
1/4 teaspoon (1.5g) pink Himalayan sea salt
5 lemons
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Let's Do This!
Preheat your oven to 350F.
In a medium sized mixing bowl, combine the dry ingredients from the "crust" section. Mix with a fork to combine.
Pour the melted butter into the dry ingredients and mix until the butter is evenly distributed.
In an 8x8 baking dish line with parchment paper, press the crust mixture into an even layer using a fork. You want it to be pressed firmly.
Poke a few holes in the crust with your fork to ensure it doesn't lift while baking.
Bake for 15-20 minutes. The edges should be starting to turn golden brown.
Meanwhile, combine the eggs, yolks, allulose, lakanto, and salt from the "filling" portion in a medium sized mixing bowl.
Peel or zest the lemons, then add it to the egg mixture.
Slice the lemons in half, then squeeze the lemon juice into the bowl as well. Mix to combine.
In a medium sized saucepan over medium heat, combine the butter and egg mixture. Continue to stir until the mixture reaches a thick gravy or pudding consistency. Do not stop stirring or the eggs may cook solid.
By this point the crust should be done cooking. Pour the lemon custard over the top of the crust mixture and spread evenly.
Return to the oven for 10-12 minutes. The edges of the pan should appear firm, while the center will still jiggle.
Allow the lemon bars to cool to room temperature on the counter before placing them in the refrigerator for at least 4 hours. For a firm lemon layer, leave them over night.
Dust with your favorite powdered sweetener, then cut into 20 rectangles.
Enjoy!