Description
Delicious and tangy keto lemon bars with a buttery shortbread crust.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup erythritol
- 1/4 cup melted butter
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1 tablespoon coconut flour
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, and melted butter.
- Press the mixture into the bottom of a greased 9×9 inch baking dish.
- Bake for 10-12 minutes until lightly golden.
- In another bowl, whisk eggs, lemon juice, lemon zest, salt, and coconut flour.
- Pour the lemon filling over the baked crust.
- Bake for an additional 20-25 minutes or until set.
- Let it cool before slicing into bars.
Notes
- For a more intense lemon flavor, add a bit more lemon zest.
- Store in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 1g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg