Sugar-Free Lemon Bars
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Preheat the oven to 350 degrees.
In a large bowl, mix together the almond flour, salt, and Truvia. Add the butter and the vanilla extract to the flour mixture and stir to combine.
Transfer the crust mixture to a 10-inch baking pan with raised sides. Using your fingers, press down on the crust to spread it evenly, about ¼-inch thick, so that it completely covers the bottom of the baking pan.
Place in the oven and bake for 12 minutes. Rotate the pan at the halfway mark, about 6 minutes, to ensure even baking. When the crust is golden brown at the edges, remove from the oven, about 12 minutes. Set aside to cool. Leave the oven on.
Everyone in our house just adores lemon. Do you love lemon too? Then you’re in the right place! These Keto Lemon Bars are for real lemon lovers. They’re not sickly sweet or overly starchy. In this recipe, the lemon truly sings, with just the right amount of sweetness.
Cashew flour is an amazing sub for almond flour if you want to switch it up.
If you don't want to use coconut flour for some reason you can substitute it with one cup of almond flour in addition to the cup of almond flour listed.
But, the texture will suffer because of the way coconut flour absorbs moisture. It will still taste amazing though!
I have been using Allulose for everything. I still list erythritol because that has been the most common sweetener for while.
Its the closest thing you can get to real sugar without the carbs.
I always add a little extra because I love the sour flavor.
Again. the Allulose can be used without any alterations in amounts.
This is an optional ingredient but it'll make your sugar free lemon squares pop.
You can sub in any milk that you like.
Lemons are hard to come by around here in the winter. Feel free to sub in fresh lime juice but I would avoid bottled juice if you can.
- 1 tbsp Lemon Zest *to taste
- pinch salt
- 5 Eggs
- 1 tsp vanilla
Don't add in the vanilla until you turn the heat off. This is something that you should follow no matter what you are making. The high heat of the flame will diminish the flavor.
This brand claims that their vanilla is "bake-proof". Meaning that the flavor won't diminish with heat. I don't know about all of that but it sure is good. and not too expensive.
- ½ cup toasted coconut
- ¼ cup Powdered Sweetener
- Sliced Almonds
- Fresh mint leaves
Creamy Lemon Bars
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Make the Low-Sugar Lemon Bars of Your Dreams With This Easy Recipe
When life hands you lemons, you could be basic and make lemonade. Or you could do one better and make lemon bars. And if you’re at a loss as to how to turn this sugary-sweet summer treat into a better-for-you dessert, chefs Mia Rigden and Jenny Dorsey reveal a healthy version that’s light, tangy, and not too sweet in the latest episode of our YouTube series Alt-Baking Bootcamp.
So how to make a low-sugar treat that doesn’t taste, well, sad? Rigden and Dorsey opt for honey instead of refined sugar. Rigden says that honey is twice as sweet as white sugar, “so when you’re using it as a substitute you want to be aware and halve the amount that you usually use.” (That also means less sugar overall which, hooray!)
From a baking science perspective, honey (which is an emulsifier), makes the crust nice and soft. Dorsey says the liquid sweetener “won’t set so firmly that it feels like you’re biting a biscuit, but will still kind of have that soft texture that we’re looking for.”
To top it all off (literally), Rigden and Dorsey use unsweetened shredded coconut on their finished bars. “We’re not using powdered sugar like you would find in the classic recipe, but we still love the look of that,” Rigden says. “And we love just a little extra texture and crunch from shredded coconut.” Dorsey adds that if you toast your shredded coconut, it adds a little caramelization and a toasty note to your lemon bars.
Want to try these healthy lemon bars for yourself? For the full recipe, be sure to watch the full video above.
Catch up on past episodes of Alt-Baking Bootcamp with these recipes for blueberry pie and strawberry shortcake.
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What Ingredients are in Low Carb Sugar-Free Lemon Bars?
- Almond Flour &ndash This is our base for the crust. Almond flour makes a delicious buttery, shortbread style crust. It&rsquos perfect in many different dessert bars.
- Butter &ndash ¼ cup ( half stick) of melted butter.
- Salt &ndash We just use a very small amount of salt to enhance the flavor.
- Egg &ndash 1 egg is used to help bind the almond flour and butter together.
- Sweetener &ndash I used ¼ cup of granulated Monk Fruit sweetener. Feel free to use your favorite one.
Lemon Curd Filling:
- Sweeteners &ndash I found that using a combination of both granulated Monk Fruit, and powdered Swerve made the filling come out smooth and not too gritty.
- Almond Flour &ndash Flour is always added to the filling to help thicken the curd. Instead of using all-purpose white flour, we replaced it with superfine almond flour. Keep in mind when using almond flour as a replacement, it&rsquos not a 1:1 ratio.
- Eggs &ndash Key ingredient to making lemon curd filling. The egg yolks especially make it thicker and creamier.
- Vanilla &ndash Only a ½ tsp is added, but I like the hint of vanilla flavor it adds. Feel free to add it or leave it out.
- Lemon Juice &ndash Can&rsquot have lemon bars without the lemon juice. Use fresh-squeezed, it makes a difference.
- Lemon Zest &ndash I don&rsquot recommend skipping this ingredient. It adds that extra lemon flavor you want.
The Secret to Perfect Crust
These easy keto lemon squares have a delicious shortbread crust. The crust is made out of a combination of almond flour, egg, salt, butter and a low carb sweetener. Most dessert bars call for a bottom crust and this one is buttery and delicious.
Not only do I use it for these low carb lemon bars, but we also use it for Cheesecake Bars, Almond Joy Bars, and our Magic Cookie Bars.
Can I Use Lemons in the Filling?
Low carb lemon bars made with lemon curd should be made with fresh lemons. The taste and flavor of fresh lemon juice and lemon zest are just the best.
This lemon filling recipe used ½ cup of fresh lemon juice which is approximately the juice of 2 lemons.
Can you use Meyer lemons? I personally haven&rsquot tried making this recipe with Meyer lemons, because I haven&rsquot been able to find them, but I think that it would be delicious. For those of you who don&rsquot know, Meyer lemons are a cross between a lemon and an orange. They have the same burst of lemon flavor without the acidic tang.
I&rsquom going to try and find some Meyer lemons and make another batch of these sugar-free lemon bars.
Can I Use Bottled Lemon Juice?
Don&rsquot use bottled lemon juice! I promise you that when you use fresh lemons it makes a world of difference. While store-bought bottles are definitely easy and convenient, you end up missing out on a lot of flavors. Something to remember is that when lemon is the &ldquoStar of the Show&rdquo always use fresh, it will give you a more vibrant flavor.
If you don&rsquot own a citrus juicer, I highly recommend getting one. You can get one at the grocery store, Amazon, or any other store that sells kitchen gadgets.
Here are two different juicers I recommend:
I tried making this recipe 6 different times and each time I changed up the sweeteners I used. I tried using just granulated monk fruit, just powdered swerve and I couldn&rsquot quite figure it out.
Finally, I came up with a combo of using ½ cup granulated monk fruit and ½ cup powdered swerve, and it was perfect!!
- Tip &ndash Be sure to combine the two sweeteners together really well. Stir or whisk together until they are completely mixed.
Keto Lemon Bars
This low carb, virtually zero sugar lemon bar recipe is PERFECT for curing the quarantine blues! Not only does it's color shine bright like the sun, but the sweet and tangy lemon will make your tastebuds jump for joy. These sugar-free, low-carb lemon bars use only 7 ingredients that you probably already have, so no leaving the house for a "quick" grocery run!
Fat: 14 grams
Protein: 6 grams
Total Carbs: 5 grams
Fiber: 2 grams
Sugar: <1 gram
Use Our Stevia Conversion Calculator to easily convert Sugar to Stevia!
- For the Crust:
- 2 1/2 cups Almond flour
- 4 tablespoons Sweetly Stevia
- 1/4 tsp Salt
- 1/4 cup Coconut oil
- 1 Egg
- 1/2 teaspoon Vanilla extract
- For the Filling:
- 5 tablespoons Sweetly Stevia
- 4 Eggs
- 3/4 cup Lemon juice
- 1 tablespoon Lemon zest
- 1/3 cup Almond flour
1. Preheat the oven to 350 degrees Fahrenheit.
2. Line a 9x9 inch pan with parchment paper. Make sure to let the excess hang over the sides.
3. In a medium bowl, stir together the almond flour and stevia.
4. Whisk in the eggs one at a time, then the lemon juice and lemon zest, until smooth.
5. For the crust, combine the almond flour, stevia, and sea salt in a large bowl.
6. Stir in melted coconut oil, then the egg and vanilla.
7. Press the dough into the lined pan.
8. Bake for around 13 to 16 minutes or the crust is firm and golden.
9. Remove the crust from the oven, immediately pour the lemon filling over the crust.
10. Return the pan to the oven for another 15 to 18 minutes , until filling is set, but still soft.
11. Remove from the oven and let cool on the counter completely.
12. Cover and refrigerate for at least 2 hours before slicing to avoid any cracks.
Last but not least, ENJOY your delicious low-carb lemon bars!
Additionally, you can cover your lemon bars with powdered stevia for added sweetness and eye-appeal.
Insanely Good Keto Lemon Bars (Sugar-Free & Gluten-Free)
Here at LowCarbCrave we’ve been inundated with requests for a keto-friendly lemon bar recipe. Lo-and-behold, we deliver!
Today we share a lovely homemade lemon bar recipe that is both keto and gluten-free. This recipe is so easy to make and requires simple ingredients you probably already have.
These lemon bars are sweet and tangy with a creamy lemon filling and a buttery low carb shortbread crust.
This recipe contains the right amount of macros to keep a keto diet in balance. You can even consider this a fancy lemon fat bomb.
Per serving: 2.8g net carbs, 27g fat, 6.5g protein, 290 calories.
preheat the oven to 350 degrees
mix the flour, salt, and coconut sugar. mix in the melted coconut oil.
press the dough into a 9 baking pan and bake for 18-20 minutes.
while the dough bakes, whisk the lemon zest, lemon juice, vanilla, eggs, honey, and flour. whisk really well so that everything is completely combined.
once the dough is done, immediately pour on the mixture and bake for another 26-30 minutes.
refrigerate for a few hours until it is completely cool, cut into 16 bars, serve, and enjoy!
Keto Lemon Bars | Healthy Low Carb Easy To Make Lemon Bars For Keto
These are THE BEST, healthy, low carb, keto lemon bars! They are so easy to make, and there's no sugar added to them, so they're totally kid friendly too. And, when you taste these keto lemon bars you'll have a hard time believing this is a low carb recipe for them. that's how good they taste. That said, each lemon bar has just 2.5 NET CARBS, so you can indulge guilt-free with this recipe.
- Author: The Diet Chef
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 minutes
- Yield: 9 Lemon Bars 1 x
- Category: Dessert
- Method: Baking
- Cuisine: Keto Low Carb
3 Tbsps (42g) Salted Butter, Melted
½ Tsp ( 2g ) Pure Vanilla Extract
1 Egg Yolk
Just less than 1 Cup (100g) Blanched Almond Flour
3 Heaping Tbsps ( 30g ) Confectioners Erythritol
Juice of 3 Lemons ( 80g )
Zest of ¼ of a Lemon
⅔ Cup ( 100g ) Confectioners Erythritol
Just less than 1 Cup (105g) Blanched Almond Flour
- Preheat your oven to 350℉ (177℃).
- Whisk the dry crust ingredients together in a medium-sized bowl.
- Add in the wet ingredients and mix with a spatula until a dough forms.
- Line an 8x8 in. square baking tray with parchment paper and coat it with non-stick
- Add the ball of dough to the tray and press it outwards so that it covers the bottom of the tray.
- Bake the crust for about 10 minutes - Start preparing the filling while it's cooking.
- FILLING: In a medium-sized bowl, whisk the wet ingredients until creamy & combined.
- Then add in the dry filling ingredients, and whisk again - The filling should be “wet”.
- Pour the filling on top of the crust.
- Bake for 20-25 minutes or until the edges just start to pull away from the parchment paper.
- Let them cool completely before placing in the fridge.
- Refrigerate for at least an hour - and up to several days - then then cut into 9 lemon bars.
- Sift Confectioners Swerve over the top of the bars just before serving.
- The bars are best served chilled. Store covered in the fridge.
- Serving Size: 1 Lemon Bar
- Calories: 210
- Fat: 11
- Carbohydrates: 5
- Fiber: 2.5
- Protein: 7
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