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

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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

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