Low Carb Lemon Bars
A low carb and gluten free lemon bar recipe thats just as good or better than the original without the guilt and bloating
A low carb and gluten free lemon bar recipe thats just as good or better than the original without the guilt and bloating
- 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 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)
- 1/3 cup granulated sugar substitute (i used swerve)
- 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 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 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.
Almond flour does the heaviest structural work in replacing traditional wheat pastry crusts. Because nut flours lack gluten, they cannot form elastic networks that trap gas and provide internal chew. Instead, butter acts as the primary binder, bridging the gaps between coarse almond particles during the initial 10 minutes of baking at 350 degrees Fahrenheit. Pressing the dough slightly up the sides of an 8 by 8 inch pan ensures the buttery crumbs remain contained while supporting the heavy citrus layer. Lining that pan with parchment paper creates a mechanical advantage, allowing the fully chilled dessert to lift out cleanly without structural shearing. Achieving a sliceable citrus filling without high-glycemic starches requires precise thickening agents. Egg yolks provide coagulation through heat-sensitive proteins, but unflavored gelatin and xanthan gum do the critical setting work. Gelatin forms a thermo-reversible protein matrix as it cools, while xanthan gum hydrates in liquids to increase viscosity and prevent syneresis, which stops the lemon juice from weeping into the crust. Whisking the curd continually over low heat prevents the egg yolks from scrambling before the proteins can properly denature and bond with the citrus acids. Straining the warm curd through a fine mesh removes any stray coagulated bits, guaranteeing a glassy, uniform bite. Scaling this formulation requires strict attention to ratios. Halving the batch works well in a smaller loaf pan, but doubling the volume demands careful heat distribution adjustments so the center sets before the edges overbake.
