Low Carb Keto Lemon Bars #ketolicious
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Directions
Crust1 1/4 cup almond flour1/4 cup xylitol 1/4 tsp Salt1/2 tbsp Xanthan Gum 1/4 tsp liquid stevia1/4 cup butterLemon Filling:1 cup xylitol1/4 tsp Salt 3 tbsp Butter melted4 tbsp Xanthan Gum 3 large Egg6 oz (about 2)Lemons 3 tbsp lemon juice
Preheat your over to 350F
Crust:
1. Add all the ingredients for the crust into either a food processor or blender (I use my Ninja Blender https://amzn.to/1NkfEiy) until the mixture are a little crumbles.
2. Line a 9 x 12 pan with parchment paper and Pour the dough into a. Press down on the dough with another parchment paper to spread it out evenly.
3. Bake at 350 for 12 minutes until crust is a light golden brown.
4. Take crust out of oven and set aside so you can pour your lemon mixture. Also turn down your over to 300F at this time.
Lemon Filling:
While the crust is cooking work on making you filling
1. Wash cut the ends and quarter you lemons so you can take out the seeds.
2. Place the whole lemon in your food processor/ blender and grind it as much as possible ***Note I suggest unless you really like the tartness that you actually peel one of the lemon and leave the other whole as both lemons with their skin gave me a real tart after taste but was still good)
3. Add reminding ingredients in your food processor / blender and process until everything is mixed. Your mixture will not be smooth so it is normal to see lil lumps from the lemon.
4. Pour into your crust ( it is ok if the crust is still hot)
5. Bake at 300F for about 20 to 25 minutes, until you can stick a knife in and it is no longer mush.
6. Take out and cool completely, take the bar out of the pan using the parchment paper.
7. Cut into 30 even squares by doing 6 cuts on the smaller sides and 5 down the long way.
Serving Size: 30 squares
Crust:
1. Add all the ingredients for the crust into either a food processor or blender (I use my Ninja Blender https://amzn.to/1NkfEiy) until the mixture are a little crumbles.
2. Line a 9 x 12 pan with parchment paper and Pour the dough into a. Press down on the dough with another parchment paper to spread it out evenly.
3. Bake at 350 for 12 minutes until crust is a light golden brown.
4. Take crust out of oven and set aside so you can pour your lemon mixture. Also turn down your over to 300F at this time.
Lemon Filling:
While the crust is cooking work on making you filling
1. Wash cut the ends and quarter you lemons so you can take out the seeds.
2. Place the whole lemon in your food processor/ blender and grind it as much as possible ***Note I suggest unless you really like the tartness that you actually peel one of the lemon and leave the other whole as both lemons with their skin gave me a real tart after taste but was still good)
3. Add reminding ingredients in your food processor / blender and process until everything is mixed. Your mixture will not be smooth so it is normal to see lil lumps from the lemon.
4. Pour into your crust ( it is ok if the crust is still hot)
5. Bake at 300F for about 20 to 25 minutes, until you can stick a knife in and it is no longer mush.
6. Take out and cool completely, take the bar out of the pan using the parchment paper.
7. Cut into 30 even squares by doing 6 cuts on the smaller sides and 5 down the long way.
Serving Size: 30 squares
Nutritional Info Amount Per Serving
- Calories: 80.6
- Total Fat: 5.5 g
- Cholesterol: 25.9 mg
- Sodium: 48.0 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 2.0 g
- Protein: 1.8 g
Member Reviews