October 14 2020 by Jill Wallentin![Jill Wallentin]()
, photo by Naomi Sherman![Naomi Sherman]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Naomi Sherman
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Keto lemon bars with shortbread crust
With a buttery almond crust and a rich, zesty lemon filling, these keto lemon bars are a taste sensation. All our testers agreed: these lemony keto treats are great. What's more, they're childishly easy to make. So what are you waiting for? Let's get baking!
USMetric
servingservings
Ingredients
Crust
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- ยฝ cup (32โ3 oz.) 120 ml (110 g) erythritol
- ยผ tsp ยผ tsp salt
- 4 oz. 110 g butter, melted
Lemon filling
- 4 4 large egglarge eggs
- ยฝ cup (32โ3 oz.) 120 ml (110 g) erythritol
- 2 oz. 55 g butter, melted
- 2 2 lemon, juice and zestlemons, juice and zest
- 1 tsp 1 tsp vanilla extract
- 1 pinch 1 pinch salt
- ยพ cup (3 oz.) 180 ml (85 g) almond flour
Topping
- 2 tbsp 2 tbsp powdered erythritol (optional)
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Crust
- Pre-heat oven to 350ยฐF (180ยฐC). Set aside an 8 x 8" (20 x 20 cm) baking dish lined with parchment paper, or a non-stick baking dish.
- Add the almond flour, erythritol, and salt to a food processor bowl, or a medium-sized bowl, and mix together. Pour in the melted butter, and mix until crumbly and combined.
- Press evenly into the bottom of the baking dish using your fingers or the backside of a measuring cup.
- Bake on the middle oven rack for about 15 minutes or until the edges are golden. As the crust bakes, prepare the lemon filling.
- In a medium-sized bowl, whisk together the eggs and erythritol. Add the melted butter, lemon juice and zest, vanilla, salt, and almond flour. Mix until smooth and combined.
- Pour the filling over the pre-baked crust and smooth the surface with a spatula if needed. Bake for an additional 15-20 minutes, or until the filling has set, but is still soft. Set aside to cool.
- Cover and refrigerate for at least 2 hours. For serving, sift the powdered erythritol over the lemon filling, and slice into squares.
Lemon filling
Storing
Leftovers keep fresh in the fridge in an airtight container for at least one week and in the freezer for a couple of months. Thaw at room temperature or in the fridge before serving.
Recommended special equipment
Baking dish 8 x 8" (20 x 20 cm)
Switch it up
You could replace the almond flour with hazelnut or any other nut flour in the crust and swap the lemon in the filling for lime.
Garnish with whipping cream and fresh berries.
Nice. Did you like them? ๐๐
Best,
Jill
Perfect keto dessert
Best,
Jill
Does anyone know if the almond flour can be substituted for coconut? If so, would would be the ratio? Thanks
Many people find they need to reduce the amount of sweetener in recipes. It is personal preference, though!
There is info here regarding the ratios for substituting coconut and almond flours. Hope this helps! https://www.dietdoctor.com/low-carb/recipes/baking
Iโve copied/pasted it here so I can find it quickly when making this recipe again.
โSubstituting flours
A common question is whether you can substitute almond flour for coconut flour and the other way around. Yes, often you can but not in equal amounts. 1 cup of almond flour can be substituted for 1/3 cup of coconut flour. 1/3 cup of coconut flour can be substituted for 2/3 cup almond flour + 1.5 tablespoons of ground psyllium husk powder. The amounts may need to be adjusted depending on what brands youโre using.โ
Thanks again for an amazing website. I just love it ๐
Great! Glad to hear you're loving the website!
Lemon topping and crust fall appart too easily.
Comparing to high carb versions it would have been obvious before even trying that this woud be the result.
Just try and eat one. Can't be done :) Delish!
Just to let u know ground almonds work just as well as almond flour if your supermarket does not have it..
Thank you for letting us know, I am glad the recipe turned out well.
Great! So glad to hear that you both loved them!
Also waaaay too sweet
Erythritol is about 70% as sweet as sugar and Truvia is a 1:1 sugar replacement. So, use only 70% in Truvia. Be sure to read the ingredient label on the Truvia and choose the one with only stevia and erythritol as ingredients. https://www.dietdoctor.com/low-carb/keto
Sounds great! So glad you enjoyed them!
Thank you for your request. As sucralose is an artificial sweetener, it is unlikely that it will be included in future recipes.
Next time I will use less sweetener in both crust and filling. We rarely eat sweets and also am not crazy about the cooling sensation left in the mouth from erythritol.
Am I doing something wrong ?
Great! So glad you enjoyed them!
Hi, Lesley! Each serving is 2g carbs.
Great! So glad you enjoy them!
For the video, he made a scaled up version of the recipe. The videos don't give quantities of any of the ingredients in case the recipes need to be tweaked or adjusted; it just so happens that eggs are easy to count and measure because of the yolks. If you follow the recipe as written that will be the most up to date version of a recipe. Yes, over baking is a main reason why baked goods dry out.
We do not include the erythritol carbs as erythritol is not metabolized by the body and is highly unlikely to affect blood sugar. Almond flour can vary a lot in carb count by brand.
Thank you for such a yummy recipe!
Awesome! So glad you love them!
Wonderful! So glad it was a hit!
Awesome!