Low Carb Keto Lemon Bars #ketolicious

Low Carb Keto Lemon Bars #ketolicious
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Nutritional Info
  • Servings Per Recipe: 30
  • 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

View full nutritional breakdown of Low Carb Keto Lemon Bars #ketolicious calories by ingredient
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Very tasty low carb keto friendly lemon bar Very tasty low carb keto friendly lemon bar
Number of Servings: 30


    1 1/4 cup almond flour
    1/4 cup xylitol
    1/4 tsp Salt
    1/2 tbsp Xanthan Gum
    1/4 tsp liquid stevia
    1/4 cup butter

    Lemon Filling:
    1 cup xylitol
    1/4 tsp Salt
    3 tbsp Butter melted
    4 tbsp Xanthan Gum
    3 large Egg
    6 oz (about 2)Lemons
    3 tbsp lemon juice


If you do not like the tartness of the lemon skin you can peel the skin off and only use the inner lemon.


Preheat your over to 350F
1. Add all the ingredients for the crust into either a food processor or blender (I use my Ninja Blender http://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

TAGS:  Desserts |

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