KETO LEMON BAR RECIPE -LOW CARB & GLUTEN FREE
- Prep Time: 10 minutes
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Category: keto Desserts
- Method: baking
- Cuisine: America
- For the Crust:
- 2 cups superfine blanched almond flour
- 1/3 cup granulated sugar substitute (I used Swerve)
- 1 tablespoon freshly grated lemon zestFor the Filling:
- 1/2 cup butter
- 1/2 cup granulated sugar substitute (I used Swerve)
- 1/2 cup fresh lemon juice (from 5 – 6 lemons)
- 1/4 cup grated lemon zest
- 6 egg yolks
- 1/2 teaspoon xanthan gum
- 2 tablespoons unflavored collagen powder (or 1 teaspoon unflavored gelatin)6 tablespoons butter
For the crust:
- Preheat the oven to 350 degrees
.Melt the butter in the microwave or a small saucepan.
- Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
- Press the dough evenly along the bottom and 1/2 inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars.
- Bake for 10 minutes.
- Remove and cool while you make the filling.
For the filling:
- Melt the butter in a small saucepan on low heat.
- Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved.
- Whisk in the egg yolks and return to the stove over low heat.
- Whisk continually until the curd starts to thicken.
- Remove from the heat and strain into a small bowl.
- Whisk in the the xanthan gum and collagen or gelatin until dissolved and smooth.
- Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.
- Bake the bars at 350 degrees (F) for 15 minutes.
- Remove and cool.
- Sprinkle with Powdered Swerve before serving if desired.
- Cut into sixteen 2 x 2 squares.
- Serving Size: 2 x 2 square
- Calories: 193
- Fat: 19g
- Carbohydrates: 2g net
- Protein: 4g
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