Fresh and tangy keto lemon bars drizzled with lemon juice and lemon zest are only 2g net carbs. One-bowl keto lemon bars recipe is quick and easy. Serve them sprinkled with a powdered sugar-free sweetener.
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Equipment
Measuring cups and spoons
Mixing bowls
Parchment Paper
Ingredients
Sugar free lemon bars
110 gbuttersoftened
4tbspgranulated sweetener of choiceor more, to taste
4eggs - medium
24gcoconut flour
50galmond meal/flour
80mlnatural unsweetened yoghurtunsweetened
pinchsaltto taste
2tbsplemon juice
1tbsplemon zest
1tspvanilla extract
Lemon drizzle
3tbsplemon juice
4tbsppowdered sweeteneror more, to taste
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Instructions
Sugar free lemon bars
Cream the softened butter and sweetener until pale and fluffy.
Slowly add the eggs one at a time, mixing well before adding the next egg.
Fold in the coconut flour and almond flour/meal.
Fold in the yogurt, vanilla, lemon juice, and lemon zest. Stir gently until thoroughly mixed.
Pour into a greased lined baking dish and bake at 180C/350F for 15-20 minutes, or until baked in the center.
While the keto lemon bars are still warm (but not hot) slowly pour over the fresh lemon drizzle before cutting them into slices or squares.
Lemon drizzle
In a small glass, mix the fresh lemon juice and the sugar-free sweetener until dissolved. It won't dissolve completely, but make sure there are no lumps.
Drizzle/spoon the sweetened lemon juice over the warm sugar-free lemon bars. You can poke the keto lemon cake with a fork to allow the drizzle to really sink into the middle of the cake.
Cut into slices/bars once it is cold and the lemon drizzle has soaked in.