Keto Lemon Bars

Covered with a delicious lemon filling, a buttery almond flour shortbread, all covered with sugar free powdered sugar. A delicious Keto Lemon Bars that is sure to impress!

Can I make these vegan/without eggs?

Yes, with a few tweaks, you can easily make these lemon bars vegan.

For the crust, use dairy free butter. Let it cool completely, once it has been baked. Until it gets firm, prepare a vegan lemon curd and refrigerate the bars.

Tips

Onto the shortbread crust, you must transfer the lemon filling, as soon as it has been baked. This ensures the eggs don’t separate, and the mixture remains thick.
Do not over bake the bars. As they are cooling down, they continue to cook and will thicken more once they have been refrigerated.
You can try xanthan gum if you can’t tolerate coconut flour, but start with a tiny amount (1/4 teaspoon).
Add some lemon zest to the filling, for a more pronounced lemon flavor.

Storing and Freezing Lemon Bars

To store: should always be stored in the refrigerator, in a sealable container. Refrigerated will keep well for up to Two weeks.
To freeze: For up to Six months, place them in a ziplock bag and store in the freezer .

Ingredients

For the shortbread crust

2 cups almond flour
(dairy free, if needed) 1/2 cup butter melted
1/2 cup sugar free powdered sugar

For the lemon filling

dairy free, if needed) 1/4 cup butter softened
1/2 cup lemon juice
1/2 cup sugar free powdered sugar

5 large eggs
1 large egg yolk
1 1/2 tablespoon coconut flour

Instructions

Preheat oven to 350F. Line pan (8 x 8-inch) With parchment paper and put it aside.
Take a bowl (mixing) and combine your powdered sugar, melted butter, and almond flour, and mix well. Into the lined pan, transfer the mixture and press into place.
For Fifteen minutes, bake the shortbread crust, or until it gets golden. Prepare your lemon filling, while it is baking.

Take another bowl (mixing) mix your powdered sugar, lemon juice, and softened butter in it.
Once it is smooth and glossy, add eggs, extra egg yolk, and mix well, before adding coconut flour.
Take the shortbread crust out from the oven. Add the lemon filling, moving quickly, and evenly, smooth it out.

Bake for 20-22 minutes until the center is firm but still jiggles a bit.
Take it out from the oven and let cool in the pan completely, before refrigerating to firm up more, for at least Two hours. Sprinkle with extra powdered sugar, once ready to serve.