Print Friendly, PDF & Email

Thanks to a friend on instagram for the inspiration on this recipe. She sent me the link to a recipe from Tasty and wanted a keto version so here is the low carb and keto friendly lemon bars!

Original Tasty recipe found here: https://tasty.co/recipe/lemon-meringue-bars

What you’ll need:

CRUST:

  • 1 ½ cups (150g) almond flour
  • 1/4 cup (50g) sugar substitute
  • ¾ cup (165g) butter – room temp

LEMON FILLING

  • 3 eggs
  • 1 egg yolk
  • 1/2 cup (100g) sugar substitute
  • ½ cup (118ml) lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup (25g) almond flour

My first cookbook – Keto Cravings – is on sale at Amazon now! Paperback & Ebook!

Place all your crust ingredients into a bowl. Use your hands to knead the almond flour and sugar substitute into the butter.

Once you have a dough, transfer the dough to a 9×9 pan (preferably lined with parchment paper).

Use your hands to make a crust that lines the bottom of the pan.

Bake at 325°F/160°C for 20 minutes or until the crust is a nice golden brown.

While the crust is baking, place all the ingredients for the filling into a bowl and whisk together.

Once the crust is done, pour the lemon filling onto the crust and put it back in the oven. Bake at the same temperature for 25 minutes until the filling has set and does not jiggle.

Take out and cool to room temperature before refrigerating for a minimum of 4 hours but preferably overnight.

This makes approximately 12 bars:

Nutritional Information per bar:

CALS: 220
FAT: 21.3
CARBS: 4.4
FIBRE: 1.9
NET CARBS: 2.5
PROTEIN: 5.5

Liked it? Take a second to support hungryelephant on Patreon!

2 Comments

  1. Amna

    November 28, 2018 at 6:44 am

    I made these and they are absolutely delicious – thank you! I added coconut to the dough and it was divine 🙂

    Reply
  2. Evie

    December 26, 2018 at 10:42 pm

    This recipe did not work for me. The crust did not brown or firm up at 20 minutes, or 30 minutes. I increased the temp to 350F and it did brown after another 5 minutes, but it was still very soft. I let it cool overnight hoping it would firm up. The next day, I made the filling. When I poured it into the crust, I could see the filling seeping into the crust. I baked it as instructed. I needed an extra 5 minutes for the filling to be firm. I let it cool and put it in the fridge.

    The result was disappointing. The crust was cracked and appeared eggy. The entire dish was extremely greasy. While the flavor was okay, the texture was grainy and it tasted like it was not fully cooked. I’ve made my share of keto desserts and have come to accept certain differences from traditional desserts but this was the first thing I’ve made that is inedible.

    Although this did not work, I appreciate your efforts and may try your other recipes.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Instagram

Follow Me!