These keto lemon squares offer a delightful combination of a buttery, shortbread crust and a tangy, sweet, creamy lemon filling, all while keeping the carbohydrate count low. Perfect for those following a ketogenic diet or simply looking for a healthier dessert option, these bars are bursting with lemon flavor and are surprisingly easy to make.
Why Choose Keto Lemon Squares?
For those who adore lemon desserts, these keto lemon bars provide a guilt-free indulgence. Unlike traditional lemon bars loaded with sugar and gluten, this recipe utilizes low-carb alternatives to create a dessert that satisfies cravings without derailing dietary goals. This recipe delivers a treat that is not only delicious but also aligns with a keto lifestyle. As an added bonus these keto lemon bars are pretty easy to make, and just as good or better than the “real” thing.
Key Ingredients and Their Role
The success of these keto lemon squares lies in the careful selection of ingredients. Each component plays a crucial role in achieving the desired taste and texture.
- Almond Flour: Used as the base for the shortbread crust, almond flour provides a nutty flavor and a tender crumb. It's essential to use superfine almond flour to ensure a creamy filling.
- Powdered Sweetener (Erythritol or Allulose): A powdered sugar substitute like erythritol or allulose is crucial for both the crust and the filling. Powdered sweeteners dissolve completely, preventing a grainy texture. Allulose is often preferred as it dissolves just like sugar.
- Egg: Eggs contribute to the structure and richness of both the crust and the filling. Room temperature eggs are recommended.
- Lemon Juice and Zest: Fresh lemon juice and zest are the stars of the show, providing the signature tangy and zesty flavor. Using fresh lemon juice is highly recommended for a superior taste.
- Butter: The buttery crust complements the lemon filling.
Step-by-Step Guide to Keto Lemon Square Perfection
These keto lemon bars have a buttery crust and a tangy and sweet creamy lemon filling. Sometimes recipes that require a crust and filling can be time-consuming. The crust consists of just 3 ingredients! To make low-carb lemon bars, you need to make the crust first. This keto lemon bar recipe features a foolproof shortbread crust atop a creamy, zesty lemon filling. I’ve included step-by-step photos below to make this recipe easy to follow at home.
1. Preparing the Crust
- Preheat oven to 350°F (180°C).
- Line a 9x9 inch baking pan (or an 8x8 inch pan for slightly thicker bars) with parchment paper, ensuring some overhang for easy removal.
- In a large mixing bowl, combine almond flour, powdered sweetener, and egg. Mix until a smooth paste forms. You want to use a powdered sweetener sugar substitute instead of granular so that the sweetener fully melts into the crust.
- Press the dough evenly into the prepared pan, ensuring it covers the bottom and slightly up the sides.
- Bake for 15 minutes, or until the surface is golden brown and the edges are browned. Keep an eye on the crust to prevent overbaking. The crust should look like it is done cooking.
2. Crafting the Lemon Filling
This lemon bar filling does not need to be prepared on the stove like some classic lemon bar fillings. Instead:
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- In a separate mixing bowl, whisk together eggs until no whites remain.
- Add powdered sweetener, lemon juice, and lemon zest. Whisk until the mixture is smooth and well combined. The lemon filling is also easy and has the best texture and lemon flavor.
3. Combining Crust and Filling
- Remove the baked crust from the oven. You do not need to wait for the crust to cool before pouring the filling.
- Pour the lemon filling over the hot crust, spreading it evenly.
4. The Second Bake
- Place the lemon bars back into the oven and bake for another 20-25 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. Bake for 20-22 minutes, or until the center is firm but still jiggles slightly. Don’t overbake the bars.
5. Cooling and Serving
- Remove from the oven and let the lemon bars cool completely in the pan.
- Refrigerate for at least 2 hours to allow the filling to firm up. Remove from the oven and let cool in the pan completely, before refrigerating for at least 2 hours, to firm up more.
- Lift the bars out of the pan using the parchment paper overhang.
- Cut into squares and, if desired, sprinkle the top with powdered erythritol before serving.
Tips for the Perfect Keto Lemon Squares
- Use Fresh Lemon Juice: The difference in flavor between fresh and bottled lemon juice is significant. Freshly squeezed juice provides a brighter, more vibrant taste. Since you need lemon zest anyway, you might as well take a few seconds to juice the lemons you’re zesting for a superior lemon flavor.
- Zest with Care: When zesting the lemons, avoid grating the white pith, as it is bitter. Only zest the bright yellow rind, which contains the flavorful oils. When zesting your lemons, make sure you don’t zest any of the white coating. That’s the pith and it’s super bitter - you just want the bright yellow rind, which is where the oils and therefore flavor are.
- Don't Overbake: Overbaking can result in a dry or rubbery filling. Bake until the filling is set but still slightly jiggly in the center.
- Cool Completely: Allow the lemon bars to cool completely before cutting to prevent the filling from running.
- Sweetener Choice: For the sweetener, use powdered sweetener so that it fully melts into the crust. I’d recommend avoiding monk fruit sweetener as it can be grainy.
- Make sure you use superfine almond flour so that the filling remains creamy.
Storage and Freezing Instructions
- To Store: Lemon bars should always be stored in the refrigerator, in a sealable container.
- To Freeze: Place bars in a ziplock bag and store in the freezer for up to 6 months.
Variations and Adaptations
- Add a Berry Swirl: Swirl in a low-carb berry puree (such as raspberry or blueberry) into the lemon filling before baking for a fruity twist.
- Coconut Crust: For a coconut-flavored crust, add shredded coconut to the almond flour mixture. I have only tested this recipe with the ingredients listed and haven’t made a substitution with coconut flour or other flour substitutes.
- Citrus Medley: Experiment with other citrus fruits like lime or orange for a unique flavor profile.
Nutritional Information
The estimated nutrition carbohydrates count excludes sugar alcohols. The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Each serving contains approximately 2 grams of net carbs.
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