Keto Lemon Bars (makes 16 squares)
Crust
1½ cups almond flour
⅓ cup powdered erythritol/monk fruit
¼ tsp salt
½ cup unsalted butter, melted
1 tsp vanilla extract
Filling
1 cup powdered sweetener
4 large eggs
½ cup fresh lemon juice (about 3–4 lemons)
2 Tbsp lemon zest
2 Tbsp coconut flour (helps thicken)
Topping
2 Tbsp powdered sweetener for dusting
Instructions
Heat oven to 350°F (175°C). Line an 8×8" pan with parchment.
Mix almond flour, sweetener, salt, melted butter, and vanilla. Press evenly into pan. Bake 15 min until lightly golden.
For filling, whisk sweetener, eggs, lemon juice, zest, and coconut flour until smooth.
Pour filling over hot crust. Bake another 20–25 min until center is just set.
Cool completely, then chill 2 hrs before slicing. Dust with powdered sweetener before serving.
Approx macros (per bar, 16 bars)
~125 kcal • 11 g fat • 4 g protein • 2 g net carbs
Tips
For extra tang, add a few drops of lemon extract.
Make ahead and refrigerate up to 5 days (they taste even better the next day).
Can be frozen—wrap tightly and thaw overnight in the fridge.
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