Classic lemon bars made keto! Perfectly tart and sweet, this keto dessert is quick and easy to prepare and guaranteed to satisfy any sweet tooth. One of my family's favorite keto treats.
Prep: 10 minutesminutes
Cook: 45 minutesminutes
Cool 30 minutesminutes
Total: 1 hourhour25 minutesminutes
Yield:12bars
Equipment
Oven
8x8 baking dish
parchment paper
2 Large bowls
Fork
wire cooling rack
whisk
Sifter or fine mesh sieve
Ingredients
For the Shortbread Crust
6tablespoonsunsalted buttermelted but not bubbling
2 ½cupssuper-fine blanched almond flour
¼cupConfectioners' Swervesee Notes
1pinchsalt
1teaspoonfinely grated lemon zest
For the Lemon Filling
4largeeggsat room temperature
⅔cupfresh lemon juicejuice from approximately 5 lemons
¼cupsuper-fine blanched almond flour
⅔cupConfectioners' Swerve
Suggested Toppings (All Optional)
Confectioners' Swerve
thinly-sliced lemon quarters
Instructions
For the Shortbread Crust
Preheat oven to 350° Fahrenheit. Line 8x8 baking dish with parchment paper, leaving just enough parchment paper hanging out sides of dish to use as handles later. Set baking dish aside.
Add melted butter, almond flour, Swerve, salt, and lemon zest to large mixing bowl. Mix well until ingredients are thoroughly combined to form shortbread dough.
Transfer dough to prepared baking dish. Press dough across bottom of dish in one even layer, making sure dough reaches into all 4 corners of dish.
Place baking dish in preheated oven. Bake 15 to 20 minutes, or until crust is just golden.
Once desired color is achieved, carefully remove baking dish from oven and set aside to cool on wire cooling rack 5 to 10 minutes.
For the Lemon Filling
Crack eggs directly into large mixing bowl, then add lemon juice, almond flour, and Swerve. Whisk ingredients together vigorously until mixture is well combined and thick.
Pour lemon filling directly onto pre-baked crust, smoothing filling out into one even layer and into corners of dish.
Return baking dish to oven. Bake 20 minutes or until filling is fully set but still soft and slightly jiggly. Be careful not to overbake.
Carefully remove baking dish from oven and return to wire cooling rack. Allow dish to cool to room temperature, at least 30 minutes.
Once lemon bar mixture has cooled completely, place baking dish in refrigerator until completely chilled.
To Serve
Remove baking dish from refrigerator. Use edges of parchment paper to lift large lemon bar sheet out of baking dish and transfer to flat surface.
Use sharp, warmed knife to cut large lemon bar sheet into 9, 12, or 16 lemon bars, depending on preferred portion sizes.
If desired, lightly sprinkle Confectioners' Swerve over top of lemon bars using sifter or fine mesh sieve. Garnish each bar with thinly-sliced lemon quarters and serve immediately. Alternately, place prepared lemon bars in airtight container and refrigerate until ready to serve.
Notes
Confectioners' Swerve: Powdered erythritol will work in its place, but you may need to use more of it to match the sweetness. For powdered erythritol, try ⅓ cup in the crust and ¾ cup in the filling.
Dusting: Don't overdo the Swerve or erythritol at the end. Too much will have a cooling effect that throws off the overall taste of the bars, so keep it light.
Make it Dairy Free: Use vegan butter.
Make it Vegan: Use vegan butter and follow this recipe for vegan lemon curd.