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Missing the sweet and tart sensation of lemon bars on your keto journey? Fear not! This Keto Lemon Bars recipe offers a delightful low-carb twist on a beloved classic. Forget the sugar-laden crust and filling!

Here, a buttery almond flour crust pairs perfectly with a refreshing lemon curd made with keto-friendly sweeteners and real lemon juice.

This recipe is surprisingly easy to make and delivers a satisfying lemon bar experience that stays true to your keto goals.

Keto Lemon Bars Recipe

Ingredients (Serves 12):

For the Keto Crust:

• 1 and a half cups almond flour
• Quarter cup melted butter
• Pinch of salt

For the Keto Lemon Filling:

• 4 large eggs
• Three-fourths cup granulated Swerve sweetener (or your preferred keto sweetener)
• Half cup unsalted butter, melted and cooled slightly
• Zest of 1 lemon
• Half a cup of freshly squeezed lemon juice
• 1 teaspoon xanthan gum

Equipment:

• Food processor (optional, for the crust)
• Mixing bowls (2)
• Spatula
• Electric mixer (handheld or stand mixer)
• 9×13 inch baking pan
• Parchment paper

Instructions:

1. Crust Prep: Preheat your oven to 350°F (175°C). If using a food processor, pulse the almond flour and salt together until finely ground. Alternatively, combine them in a bowl and mix well. Add the melted butter and stir until the mixture resembles coarse crumbs.
2. Press & Bake: Press the almond flour crust mixture evenly into the bottom of your greased 9×13-inch baking pan. Use the back of a spoon or your fingers to create a firm and even crust. Bake the crust for 10 minutes in the preheated oven. Remove from the oven and let it cool slightly.
3. Creamy Lemon Dream Team: In a large mixing bowl, whisk together the eggs and Swerve sweetener (or your preferred keto sweetener) until light and fluffy.
4. Citrusy Symphony: Beat in the melted butter, lemon zest, and lemon juice until well combined.
5. Thicken Up! In a small bowl, whisk the xanthan gum with a tablespoon of water until fully dissolved. Add this mixture to the lemon filling and whisk until incorporated.
6. Baking Magic: Pour the lemon filling over the pre-baked and cooled crust. Bake the Keto Lemon Bars in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
7. Cooling Patience: Turn off the oven and let the lemon bars cool completely inside with the oven door slightly ajar (about an hour). Then, refrigerate the bars for at least 2 hours, or ideally overnight, to allow the filling to firm up completely.
8. Serve & Savor: Slice your Keto Lemon Bars and enjoy the refreshing tangy-sweet flavor with a guilt-free keto twist! Dust with powdered Swerve sweetener (optional) for an extra touch of sweetness and visual appeal.

Key Points:

• Tangy & Refreshing: Real lemon juice and a touch of xanthan gum create a delightful lemon curd filling.
• Buttery Almond Flour Crust: A delicious and low-carb alternative to traditional pie crust.
• Keto-Friendly Sweetness: Choose your favorite keto-friendly sweetener to control the sweetness level.

Why This Keto Lemon Bar Recipe is Your New Keto Dessert Hero:

1. Easy to Make: Requires minimal prep work and delivers impressive results.
2. Perfect for Sharing: Serves 12 generously, making it ideal for potlucks or gatherings.
3. A Refreshing Keto Treat: Enjoy a light and tangy dessert without compromising your keto goals.

FAQs:

No Food Processor? No problem! Mix the almond flour, salt, and melted butter together in a bowl until a crumbly dough forms.
Sweetener Options? Choose from other keto-friendly sweeteners like erythritol or monk fruit sweetener, depending on your taste preference. Be mindful that some sweeteners may affect the baking time slightly.
Leftovers? Store leftover Keto Lemon Bars in an airtight container in the refrigerator for up to 5 days.