Best Keto Lemon Bars

These scrumptious and easy to make keto lemon bars are one of the best low-carb treats. The shortbread crust is made of almond flour topped with some lovely lemon curd, it’s a treat for lemon-lovers.

Jump to Recipe Print Recipe

For those who love the sugar-free lemon curd, these keto lemon squares are a treat. The top is all lemony, not too tart or sweet when chilled overnight. These low-carb and gluten-free lemon bars are full of zestiness for traditional lemon bars without the sugars and carbs.

Before baking these we hadn’t really had lemon bars as they are an American dessert and not widely available in the UK. Having tasted them, we are hooked and feel rather short changed in our childhood desserts! We should have these on a weekly basis.

CAN I HAVE LEMONS ON A KETO DIET?

Lemons do contain some natural sugars They are very low in net carbs. For 1 fluid ounce (which is about 30 ml) of lemon juice, the carbohydrate value per ounce is roughly 1.5 grams. In this recipe such as keto lemon bars, the lemon contained is short enough most of the time that it is within ketosis diets.

You only need to have a basic collection of keto ingredients in your kitchen to make these delicious low carb refreshing lemon bars in the hot summer season. Or any such season when the craving for lemon dessert arises!

• Almond flour: use clasically ground almond flour.
• Lemon juice: Better the freshly squeezed lemon, than a bottled lemon juice.
• Lemon zest: Only use unwaxed lemons as you will need to wash them before zisting.
• Sweetener: for the low carb sweetener we used allulose but any other sweetener like monk fruit sweetener or swerve could be used.
• Xanthan Gum: this helps to create the texture we want for the lemon bars without adding in other thickeners, such as cornstarch or flour.
• Eggs: Use room temperature eggs.

HOW TO MAKE KETO LEMON BARS?

This is a simple recipe, but everything should be prepared a day earlier than how you want to relish the bars. While the base is baking prepare the lemon filling.

Mix the base ingredients together

Combine. Put in 8 inch square tin, spread flat. Bake for 10 minutes or until golden. Mix lemon juice, zest, sweetener, and eggs. Pour over the base and bake. Refrigerate until cold and cut up into squares.

KETO LEMON BAR RECIPE TIPS

Bake until just set in the center and topped with a thin layer of slightly jiggly filling, careful not to overbake-the lemon bars can easily dry out and be crumbly.

As a finishing touch, before serving your lemon bars, dust their tops with allulose or a combination of powdered sweetener and lemon zest.

The alternative options for xanthan gum include unflavored gelatine and ground chia seeds and flaxseeds. These have properties that are the same as xanthan gum; however, they make the recipe a little more textured. Use them at a ration of 1:1 as a substitute for xanthan gum.

STORAGE

Leftover keto lemon bars are best kept in an air-tight container in the refrigerator for up to 4 to 5 days. If you prefer a longer storage, you can freeze them.

FREEZING

Before freezing, let your keto lemon bars cool fully at room temperature. Cut the lemon bars into servings or sizes you want to serve. That way you thaw only what you need at any given time.

If you want, you can individually wrap each lemon bar in plastic wrap or parchment paper before assembling them in a freezer-safe container or freezer bag. That way, they don’t stick together when you freeze them.

THAWING AND SERVING

Place the lemon bars, either wrapped or unwrapped in an airtight container or freezer bag. Make sure to press out as much air as possible so that they will not freezer burn. Then place the container or bag flat inside the freezer so that it won’t lose the original shapes of the bars.

You can thaw as many keto lemon bars as you like to bake and enjoy when you’re ready to eat them. Alternatively, you could just lay them out at room temperature for a few hours to thaw before serving.

Now that they are thawed, your keto lemon bars should taste as fresh as they did the day you made them. Go ahead and indulge!