Keto Lemon Bars

Story Behind the Recipe

In the sunny coastal town of Seaside Springs, Lucy owned a charming bakery known for its delectable desserts. One day, a customer requested a keto-friendly version of her famous lemon bars. Determined to accommodate all her patrons, Lucy embarked on a culinary adventure to create the perfect low-carb lemon bars. After numerous trials and taste tests, she finally perfected the recipe, and her Keto Lemon Bars became an instant hit! Word spread quickly, and soon people from neighboring towns were flocking to Lucy’s bakery for a taste of her delightful creation. The Keto Lemon Bars became a symbol of innovation and inclusivity, proving that everyone deserves to enjoy delicious treats, regardless of dietary restrictions.

Key Considerations

1. Low-Carb Crust: Use almond flour and a keto-friendly sweetener for the crust to keep it low in carbs.
2. Sugar-Free Filling: Sweeten the lemon filling with a sugar-free sweetener like erythritol or stevia.
3. Fresh Lemon Flavor: Use freshly squeezed lemon juice and zest for the best citrus flavor.
4. Consistency: Ensure the lemon filling is fully set before slicing to achieve perfect bars.

Tips and Tricks

1. Room Temperature Ingredients: Allow the eggs and butter to come to room temperature before using for smoother blending.
2. Preventing Cracks: To prevent cracks on the surface of the bars, avoid overbaking and gently tap the pan on the counter to release air bubbles before baking.
3. Chilling Time: Refrigerate the bars for at least a few hours or overnight to allow them to set properly before slicing.
4. Garnish: Dust the top of the bars with powdered erythritol or a sprinkle of lemon zest for a decorative touch.

Ingredients

• For the Crust:
  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol or low-carb sweetener of choice
  • 1/4 cup unsalted butter, melted
  • Pinch of salt
• For the Filling:
  • 4 large eggs
  • 3/4 cup powdered erythritol or low-carb sweetener of choice
  • 1/2 cup freshly squeezed lemon juice
  • 2 tsp lemon zest
  • 2 tbsp almond flour
  • 1/2 tsp baking powder
  • Powdered erythritol, for dusting (optional)