Low Carb Lemon Bars (Keto & Gluten-Free)
Try this Low Carb Lemon Bar Recipe, or contribute your own.
Try this Low Carb Lemon Bar Recipe, or contribute your own.
- 1/2 cup butter
- 6 egg yolks
- 2 cups almond flour
- 6 tbl butter
- 1/2 cup fresh lemon juice
- 1/4 cup lemon zest
- 1/3 upgranulated sugar substitute (i used swerve)
- 1 tbsp freshly grated lemon zest
- 1/2 cup granulated sugar substitute (i used swerve)
- 1/2 tsp xanthan gum
- 2 tbsp unflavored gelatin (i used great lakes)
- Carbohydrate 4.0109465644543 g
- Cholesterol 105.357734399339 mg
- Fat 17.5754098529449 g
- Fiber 1.6390124844958 g
- Protein 3.67723328146627 g
- Saturated Fat 7.42494256831673 g
- Serving Size 1 1 bar (43g)
- Sodium 74.8869375656098 mg
- Sugar 2.3719340799585 g
- Trans Fat 1.09497734439971 g
- Calories 180 calories
Step-by-step
- 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 ½ 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 at 350 degrees (F) for 10 minutes.
- Remove and cool while you make 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 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.
Fresh lemon juice supplies the primary acid that cuts through the rich fat of the butter and egg yolks. Bottled juices contain chemical preservatives that impart a metallic tang and fail to deliver the volatile oils found in the fresh-squeezed alternative. Almond flour lacks the gluten proteins needed for structural integrity, meaning the crust relies entirely on thermal binding from the butter and the stabilizing addition of xanthan gum to hold its shape when sliced. Lining the eight-by-eight-inch baking pan with parchment paper or foil creates a sling that allows the chilled bars to be removed intact without crumbling against the metal walls. Whisking the curd continuously over low heat prevents the six egg yolks from scrambling while allowing the proteins to coagulate and thicken the mixture properly before it goes back into the oven. Gelatin and xanthan gum work synergistically here to compensate for the absence of standard starches, ensuring the filling sets firmly without developing a rubbery texture. Letting the bars rest overnight in the refrigerator transforms their internal structure, allowing the gelatin molecules to fully cross-link and yielding cleaner knife cuts on the second day than are possible while the dessert is still warm. Stored in an airtight container in the refrigerator, these bars maintain their structural integrity for up to five days.
