Silky Keto Lemon Bars
Indulge in these Silky Keto Lemon Bars, featuring a smooth, zesty lemon custard nestled atop a tender almond-flour shortbread crust. Wildly refreshing and perfectly keto-friendly, these bars are a delightful treat for anyone managing carbohydrate intake, offering a burst of sunshine in every bite.
Ingredients
For the Almond Shortbread Base:
- 3 cups blanched almond flour approx. 288g
- 4 ½ tablespoons allulose
- ¼ teaspoon salt
- 1 large egg
- 1 large egg yolk
For the Luscious Lemon Topping:
- 9 large eggs
- 1 cup allulose
- 1 cup fresh lemon juice from approximately 4-6 lemons
- 1 ½ teaspoons lemon zest from approximately 2-3 lemons
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven & Prepare Pan: Position an oven rack in the center and preheat your oven to 350°F (180°C). Line an 8x12-inch (or a similar 9x11-inch) baking pan with parchment paper, leaving an overhang on two opposite sides to allow for easy removal of the bars later.
- Create Shortbread Base: In a medium bowl, whisk together the almond flour, 4 ½ tablespoons of allulose, and salt. Incorporate the large egg and large egg yolk, mixing with a spatula or your hands until a cohesive dough forms.
- Press & Pre-bake Base: Transfer the dough into the prepared pan. Press it down firmly and evenly across the bottom to create a uniform crust. Bake in the preheated oven for 14-17 minutes, or until the base is set and the edges are just beginning to turn a light golden color.
- Mix Lemon Topping: While the base is baking, prepare the lemon topping. In a separate large bowl, gently whisk the 9 large eggs until the yolks and whites are thoroughly blended but not foamy. Gradually whisk in the 1 cup of allulose until it appears mostly dissolved. Stir in the fresh lemon juice, lemon zest, and vanilla extract, mixing until all ingredients are just combined. Avoid over-mixing to prevent excess air bubbles.
- Combine Layers: Once the shortbread base is lightly baked, carefully remove it from the oven. Promptly and gently pour the prepared lemon topping mixture over the warm base, ensuring it spreads out to cover the entire surface evenly.
- Bake Until Set: Return the pan to the oven. Continue to bake for an additional 20-25 minutes. The lemon bars are ready when the edges of the lemon topping are set and the center has only a very slight wobble (it should not appear liquid but will continue to firm up as it cools).
- Cool Completely & Chill: Carefully take the pan from the oven and place it on a wire cooling rack. Allow the lemon bars to cool completely to room temperature while in the pan. Once at room temperature, cover the pan (e.g., with plastic wrap) and transfer to the refrigerator. Chill for a minimum of 3 hours, or ideally overnight, to allow them to set fully and for the flavors to meld beautifully.
- Slice and Serve: Once thoroughly chilled and firm, use the parchment paper overhangs to lift the entire block from the pan. Place it on a cutting board and, using a sharp knife (wiping the blade clean between cuts can help), slice into 18 even bars (for example, a 3x6 grid).
Notes
- Refrigerator: Store leftover lemon bars in an airtight container in the refrigerator. They will remain fresh for up to 1 week.
- Freezer: For extended storage, arrange the sliced bars in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe ziplock bag or an airtight container, separating layers with parchment paper if desired. They can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before enjoying.
- Calories: 146
- Protein: 7.1 g
- Fat: 11.4 g
- Total Carbohydrates: 16.5 g
- Fiber: 1.8 g
- Allulose: 11.9 g
- Net Carbohydrates: 2.9 g