Keto Lemon Bars

Keto lemon bars are one of our absolute favorite desserts. Make a batch of these for your next get together or keep the whole pan to yourself!

Tart and Tangy Keto Lemon Bars
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Keto Lemon Bars

Keto Lemon Bars

Yield: 16 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Keto lemon bars are one of our absolute favorite desserts. Make a batch of these for your next get together or keep the whole pan to yourself!

Ingredients

For the crust...

For the lemon filling...

Instructions

  1. Preheat oven to 350°F
  2. Mix all crust ingredients together and place into a 9x13 cake pan
  3. Flatten the mixture evenly over the bottom of the cake pan
  4. Place the pan into the oven and bake for approximately 10 minutes, or until the crust starts to turn a light golden brown; remove from oven and let cool
  5. Place all of the filling ingredients except the xantham gum and powdered erythritol into a high-speed blender
  6. Blend all ingredients together for several seconds
  7. Pour mixture into a saucepan and place over low heat
  8. Stir/whisk continually for roughly 5 minutes before adding the xantham gum in slowly until all is added
  9. Continue to stir until mixture is heated through and begins to thicken
  10. Strain the mixture through a sieve as your pour it overtop the crust; make sure to spread the filling evenly
  11. Bake 15 - 20 minutes at 350°F or until the lemon mixture is well set and cooked through
  12. Remove from the oven and sprinkle with powdered erythritol
  13. Slice, serve, and enjoy!

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Nutrition Information
Yield 16 Serving Size 1 square
Amount Per ServingCalories 200 Total Fat 10g Carbohydrates 3g Protein 0g
Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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10 Comments

  1. Can I use the powdered monk fruit instead of the erythritol that some of your recipes call for? Thank you!

    • Logan Childress

      Kathy,

      You can, but even as much as I love Lakanto products, I do feel their powdered sweetener has a bit of an aftertaste. Erythritol (at least to me) does not.

  2. I can’t eat almonds. What would be a good substitute for the almond flour?

    • Logan Childress

      Amy,

      The easiest thing to do would be to substitute it for coconut flour. You’ll need to add some extra butter (probably 2 – 3 tbsp more) to make it moist enough to work with, but it should work out for you.

  3. Just made these and they were delicious!! Kid and boyfriend approved! Used Sukrin instead of monkfruit but they really satisfied the lemon bar craving!

  4. Lily Cardoso

    After chilling them the monk fruit crystallized and they have a metallic taste that burns my tongue. Is this normal?

    • Logan Childress

      Lily,

      We love using monk fruit because it is a wonderful sweetener. However, some crystallization will always occur simply because it doesn’t behave in all of the same ways as sugar. Having said that, the metallic taste and burning sensation is a new one for us. We’ve never experienced that with anything and honestly aren’t sure how to help you with your question. Best I know is yes, some crystallization is normal, but the rest is not as far as our experience with monk fruit has told us. Sorry, we can’t be of more help, but this one stumps us.

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