Description
Experience the perfect balance of zesty citrus and a buttery, crisp crust with these keto-friendly lemon bars. Using high-quality ingredients like almond flour, coconut flour, and fresh lemon, this recipe recreates the classic nostalgia of grandmother’s kitchen while remaining perfectly low-carb and sugar-free. These bars offer a rich, firm, and refreshing treat that is ideal for any occasion or a quick weeknight dessert.
Ingredients
1 1/4 cup almond flour
5 oz cream cheese (divided)
1 1/4 cup erythritol or sugar-free sweetener
2 tbsp coconut flour
1/4 cup heavy cream powder
4 large eggs
3 tbsp fresh lemon juice
1 tbsp lemon zest
6 tbsp butter, softened
1/4 tsp sea salt
Instructions
Preheat oven to 350 degrees Fahrenheit and grease an 8×8 baking pan, lining it with parchment paper.
In a stand mixer, beat 3 oz of softened cream cheese.
Add almond flour, heavy cream powder, coconut flour, 1 egg, 1 tbsp sweetener, and salt; mix until a dough forms.
Press the crust dough into the prepared pan and bake for 12-15 minutes until lightly golden.
While the crust bakes, whisk the remaining 2 oz of cream cheese with 3 eggs, the remaining sweetener, lemon juice, and zest until smooth.
Pour the lemon filling over the par-baked crust.
Bake for an additional 25-30 minutes until the center is set.
Cool completely at room temperature, then chill in the refrigerator for at least 3 hours before slicing into 16 bars.
Notes
Ensure all ingredients are at room temperature for the best emulsion. Store leftovers in an airtight container in the refrigerator for up to 5 days. For a firmer bar, keep them chilled until the moment of serving.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American Dessert
Nutrition
- Serving Size: 1 bar
- Calories: 145
- Sugar: 0g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 65mg