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Keto Lemon Bars - Bright, Zesty, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (fine blanched): For a tender, shortbread-like crust.
  • Unsalted butter: Melted for the crust and richness.
  • Granulated keto sweetener: Erythritol, allulose, or a monk fruit blend. Choose one that measures like sugar.
  • Eggs: They help the lemon filling set and add creaminess.
  • Fresh lemon juice: Bottled works in a pinch, but fresh gives the best flavor.
  • Lemon zest: Adds deep, aromatic citrus notes.
  • Coconut flour (optional): A tablespoon helps firm up a softer crust.
  • Vanilla extract: Balances the tartness.
  • Salt: Just a pinch to sharpen flavor.
  • Powdered keto sweetener: For dusting the tops after chilling (optional).
  • Pan and tools: 8x8-inch baking pan, parchment paper, mixing bowls, whisk, microplane zester.

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting.
  2. Make the crust: In a bowl, mix 2 cups almond flour, 1/3 cup granulated keto sweetener, a pinch of salt, and 1 tablespoon coconut flour (optional). Stir in 1/2 cup melted unsalted butter and 1 teaspoon vanilla until a soft dough forms.
  3. Press and bake: Press the dough evenly into the lined pan. Use the back of a spoon to smooth it. Bake 12–15 minutes, until the edges are lightly golden. Set aside to cool slightly while you make the filling.
  4. Whisk the filling: In a mixing bowl, whisk 4 large eggs until well combined. Add 3/4 cup granulated keto sweetener, 1/2 cup fresh lemon juice, 1–2 tablespoons lemon zest, and a small pinch of salt. Whisk until smooth. For a silkier texture, strain the mixture through a fine sieve to remove zest bits and bubbles, then whisk again.
  5. Pour and bake: Reduce oven temperature to 325°F (165°C). Pour the filling over the warm crust. Bake 18–24 minutes, or until the center barely jiggles when you nudge the pan and the edges look set.
  6. Cool and chill: Let the pan cool on a rack, then chill at least 2 hours (overnight is best). This helps the bars set cleanly and boosts the lemon flavor.
  7. Finish and slice: Lift the bars out using the parchment. Dust lightly with powdered keto sweetener if you like. Use a sharp knife to cut into 16 squares, wiping the blade between cuts for clean edges.