American · Dessert
Keto Lemon Bars
A low-carb take on classic lemon bars, swapping the usual flour-and-sugar crust and filling for an almond flour shortbread base and a sugar-free, allulose-sweetened lemon custard, baked until just set and chilled until sliceable.
$1
15 minsPrep
27 minsCook
182 minsTotal
MediumLevel
Nutrition per serving
369Calories
11.2gProtein
33.1gFat
24.3gCarbs
2gSugar
4gFiber
328mgSodium
229mgChol
11.9gSat Fat
307mgPotassium
109mgCalcium
1.7mgIron
0.4mcgVitamin B12
6.9mgVitamin C
0gPolyol
15gAllulose
0gAlcohol
Goes well with
Aperol Spritz
local
Sweet Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C (325°F) and line a 10x10cm tin with parchment, leaving an overhang on two sides.
2
Mix the almond flour, melted butter and 14g allulose into a sandy dough, press firmly and evenly into the base of the tin, and bake for 12 minutes until just set and lightly golden at the edges.
3
While the base bakes, whisk the whole egg and egg yolk together with the lemon juice, lemon zest, remaining 16g allulose, heavy cream, coconut flour and salt until smooth with no lumps of coconut flour remaining.
4
Pour the lemon filling over the hot baked base and return to the oven for 14-16 minutes, until the filling is set at the edges but still has a slight wobble in the centre.
5
Cool the bars in the tin at room temperature for 20 minutes, then transfer to the fridge to chill uncovered for at least 2 hours until fully set.
6
Lift out using the parchment overhang, cut into 1 square (or trim into pieces as preferred), and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g fine ground almond flour
- 28g28g melted butter
- 14g14g allulose
- 11 egg, beaten (50g)
- 1 1/81 1/8 egg yolks (18g)
- 30g30g fresh squeezed lemon juice
- 4g4g zested lemon
- 16g16g allulose
- 12g12g heavy cream
- 5g5g coconut flour
- 1g1g salt
