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Recipe from Simpler Savory

The recipe

Low Carb Lemon Bars

Prep
20 min
Cook
28 min
Total
48 min
Servings
16 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 16 servings.

calories
150

2× the original author values. Recipe yield: 16 servings.

calories
300

3× the original author values. Recipe yield: 16 servings.

calories
450
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups finely ground almond flour — not almond meal
  • 3 tablespoons granulated sugar-free sweetener — erythritol/monk fruit blend
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter — melted; sub refined coconut oil for dairy-free
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract — optional
  • 4 large eggs — room temperature
  • 3/4 cup powdered sugar-free sweetener — erythritol/monk fruit blend; finely powdered
  • 2/3 cup fresh lemon juice — from about 3–4 lemons
  • 1 tablespoon finely grated lemon zest — well-washed lemons
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract — optional, a drop or two
  • 1 teaspoon coconut flour or arrowroot — optional, for cleaner slices
  • 2 tablespoons powdered sugar-free sweetener — for dusting, optional
  • 1 parchment paper — for lining pan

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for lifting.
  2. In a bowl whisk almond flour, granulated sweetener, and salt until evenly combined.
  3. Stir in melted butter, vanilla, and a tiny splash of almond extract until the mixture resembles damp sand and clumps when pressed.
  4. Press evenly into the lined pan, tamping with a flat-bottom cup. Bake 12–14 minutes until lightly golden at the edges; set aside to cool slightly.
  5. In a large bowl whisk eggs, powdered sweetener, lemon zest, and lemon juice until pale and slightly frothy.
  6. Whisk in vanilla and a drop or two of almond extract. If using, sift in coconut flour or arrowroot and whisk until silky-smooth.
  7. If you notice eggy bits or large zest clumps, strain the filling through a fine-mesh sieve back into the bowl.
  8. Pour the filling over the still-warm crust to help the layers bond and prevent separation.
  9. Bake 16–18 minutes until edges are set and the center has a slight wobble when nudged; avoid overbaking.
  10. Cool on a rack until the pan is barely warm, then chill at least 2 hours until fully set.
  11. Lift out using parchment, dust with powdered sweetener, and slice with a hot, dry knife for clean edges.
  12. Serve plain or with fresh berries and lightly sweetened whipped cream. Keep leftovers chilled.

Notes

Store covered in the refrigerator up to 5 days, layering parchment between pieces to protect the tops. For longer storage, freeze bars in a single layer until solid, then stack with parchment in a freezer bag for up to 2 months. Thaw in the fridge; serve cold or let sit 10–15 minutes at room temperature for a softer texture.

Source: https://simplersavory.com/low-carb-lemon-bars/