Keto Lemon Bars
If you’re on the keto diet and craving something sweet and tangy, look no further than these delicious Keto Lemon Bars. They deliver the perfect balance of tart lemon flavor and a rich, buttery crust, all while keeping your carb count in check. This delightful treat is not just for those following a low-carb lifestyle; it’s a crowd-pleaser that will leave everyone asking for seconds. Trust me; these bars will become a staple in your dessert rotation!
Why It’s Crowd-Pleasing
Keto Lemon Bars are a delightful blend of flavors and textures. The zesty lemon filling is both refreshing and satisfying, while the almond flour crust provides a buttery, crumbly base that complements the tartness perfectly. These bars are sweetened with powdered erythritol, making them suitable for those who need to avoid sugar. Whether you’re hosting a gathering or just treating yourself, these bars will impress your family and friends, leaving them none the wiser about their low-carb nature!
Ingredients at a Glance
- 4 large eggs, room temperature
- 1 cup (120g) sour cream, room temperature
- 1 cup (120g) butter, must be very soft
- 1/4 cup (4 tablespoons) lemon juice (from about 1 lemon)
- Zest of 1 lemon
- 2 cups (200g) almond flour (use 2 tablespoons less for super-fine almond flour)
- 2 teaspoons baking powder
- 1/2 cup (40g) powdered erythritol (or more, to taste)
Hardware & Gadgets
- 9×9-inch baking pan: This is the perfect size for your lemon bars.
- Mixing bowls: Use for mixing your ingredients thoroughly.
- Whisk: A whisk will help incorporate the eggs and sour cream smoothly.
- Rubber spatula: To scrape down the sides of your mixing bowls and pour the batter smoothly.
- Measuring cups and spoons: Accurate measurements are essential for baking success.
Keto Lemon Bars: From Prep to Plate
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This step is crucial for ensuring your bars bake evenly.
Step 2: Prepare the Baking Pan
Grease a 9×9-inch baking pan with a little butter or line it with parchment paper for easy removal of the bars later.
Step 3: Make the Crust
In a mixing bowl, combine the almond flour and baking powder. Mix well. In another bowl, beat the soft butter with the powdered erythritol until light and fluffy. Gradually add the dry ingredients into the butter mixture, mixing until crumbly. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust.
Step 4: Bake the Crust
Place the crust in the preheated oven and bake for about 10-12 minutes, or until it’s lightly golden. Remove from the oven and let it cool slightly.
Step 5: Prepare the Lemon Filling
While the crust cools, whisk the eggs in a separate bowl until they are frothy. Add in the sour cream, lemon juice, lemon zest, and the remaining powdered erythritol. Mix until everything is well combined and smooth.
Step 6: Bake the Bars
Pour the lemon filling over the cooled crust, spreading it evenly. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
Step 7: Cool and Serve
Allow the bars to cool in the pan at room temperature for about 30 minutes, and then refrigerate for at least 2 hours to fully set. Once chilled, slice into squares and serve chilled or at room temperature. Enjoy your Keto Lemon Bars!
Easy Ingredient Swaps
- Almond flour: If you need a nut-free option, you can use sunflower seed flour.
- Powdered erythritol: You can substitute with powdered monk fruit sweetener for a different flavor profile.
- Sour cream: Greek yogurt can be used as a lower-fat alternative.
- Butter: Coconut oil can be used for a dairy-free option.
Behind the Recipe
These Keto Lemon Bars are inspired by traditional lemon bars, which are usually high in sugar and carbs. By swapping out the conventional flour and sugar with almond flour and erythritol, I’ve created a version that is both delicious and keto-friendly. The combination of sour cream and fresh lemon juice creates a creamy and tangy filling that perfectly complements the nutty crust. This recipe is not only easy to make, but it also delivers a burst of flavor that brightens up any occasion.
Cooling, Storing & Rewarming
Once your Keto Lemon Bars are baked and cooled, they can be stored in the refrigerator for up to one week. For best results, keep them in an airtight container to maintain their freshness. If you want to enjoy them warm, simply pop them in the microwave for a few seconds or let them sit at room temperature for a bit before serving. They can also be frozen for up to three months; just make sure to wrap them tightly to prevent freezer burn.
Ask the Chef
Can I use fresh lemon juice instead of bottled?
Absolutely! Fresh lemon juice provides a brighter and more vibrant flavor, making your Keto Lemon Bars taste even better. Just make sure to zest the lemon before juicing it!
How can I tell when the lemon bars are done baking?
Look for the edges to be set and slightly golden, while the center should have a slight jiggle. It will firm up as it cools, so don’t worry if it seems a bit soft right out of the oven.
Can I add more lemon juice for extra tartness?
Yes! You can adjust the lemon juice according to your taste. Just remember that more juice might require a bit more erythritol to balance the tartness.
Is it necessary to refrigerate the bars after baking?
While you can enjoy them at room temperature, refrigerating the bars allows them to set properly, enhancing their flavor and texture. Plus, they taste refreshing when chilled!
The Last Word
Keto Lemon Bars are the perfect blend of sweetness and tartness, making them an ideal dessert for any occasion. With simple ingredients and straightforward instructions, you can whip up a batch that everyone will love. Whether you’re enjoying them on a warm summer day or serving them at a holiday gathering, these bars are sure to impress. So gather your ingredients, put on your apron, and dive into the world of keto baking with these delightful Keto Lemon Bars! Enjoy every bite guilt-free!
Keto Lemon Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This step is crucial for ensuring your bars bake evenly.
- Grease a 9x9-inch baking pan with a little butter or line it with parchment paper for easy removal of the bars later.
- In a mixing bowl, combine the almond flour and baking powder. Mix well. In another bowl, beat the soft butter with the powdered erythritol until light and fluffy. Gradually add the dry ingredients into the butter mixture, mixing until crumbly. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust.
- Place the crust in the preheated oven and bake for about 10-12 minutes, or until it's lightly golden. Remove from the oven and let it cool slightly.
- While the crust cools, whisk the eggs in a separate bowl until they are frothy. Add in the sour cream, lemon juice, lemon zest, and the remaining powdered erythritol. Mix until everything is well combined and smooth.
- Pour the lemon filling over the cooled crust, spreading it evenly. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
- Allow the bars to cool in the pan at room temperature for about 30 minutes, and then refrigerate for at least 2 hours to fully set. Once chilled, slice into squares and serve chilled or at room temperature. Enjoy your Keto Lemon Bars!
Notes
- Store bars in an airtight container in the refrigerator for up to a week.
- For a nut-free option, substitute almond flour with sunflower seed flour.
- These bars can be frozen for up to three months.
- Enjoy them warm by microwaving for a few seconds.
- Fresh lemon juice enhances flavor significantly!
