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Keto Lemon Bars Recipe

This Keto Lemon Bars recipe offers a delightful dessert option for those following a ketogenic diet. The crust, made with almond flour, butter (or coconut oil), and a keto-friendly sweetener, provides a crunchy base. The tangy lemon filling, a blend of fresh lemon juice, zest, eggs, and sweetener, adds a refreshing flavor. The bars are baked until set, then cooled and sliced into squares. Serving suggestions include dusting with powdered erythritol, garnishing with lemon slices, and pairing with keto-friendly whipped cream. With its low carb and sugar content, these bars are a guilt-free treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 People
Calories 200 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Blender or immersion blender
  • 1 Wooden spoon or spatula
  • 1 Cutting board
  • 1 Chef's knife
  • As needed Measuring cups and spoons
  • 1 Ladle
  • As needed Soup bowls for serving

Ingredients
  

  • 4 Cups Broccoli Florets, Fresh or Frozen
  • 2 Tablespoons Butter or Olive Oil
  • 1 Medium Onion, chopped
  • 2 Garlic Cloves, Minced
  • 4 Cups Chicken or Vegetable Broth
  • 1 Cup Heavy Cream or Coconut Cream
  • 2 Cups Cheddar Cheese, Grated
  • Salt and Pepper to Taste

Instructions
 

  • Preparing the crust
  • Mix almond flour, sweetener, melted butter or coconut oil, and salt.
  • Press the crust mixture into the baking dish.
  • Bake the crust until golden brown.
  • Making the lemon filling
  • Whisk eggs, lemon juice, lemon zest, sweetener, and a pinch of salt.
  • Pour the filling over the baked crust.
  • Bake until the filling is set.
  • Cooling and cutting the bars
  • Allow the bars to cool completely.
  • Refrigerate for easier slicing.
  • Cut into squares or bars.

Notes

Here are some important notes for making Keto Lemon Bars:
  1. Ingredient Substitutions: You can substitute almond flour with other keto-friendly flours like coconut flour or a combination of almond and coconut flour. Similarly, butter can be replaced with coconut oil for a dairy-free option.
  2. Sweetener Choices: Use keto-approved sweeteners such as erythritol, stevia, or monk fruit sweetener. Adjust the amount according to your sweetness preference.
  3. Fresh Lemon Juice: For the best flavor, use freshly squeezed lemon juice rather than bottled lemon juice.
  4. Baking Time: Keep an eye on the bars while baking as oven temperatures can vary. Bake until the crust is golden and the filling is set but still slightly jiggly in the center.
  5. Cooling and Slicing: Allow the bars to cool completely before slicing to achieve clean and neat cuts. Refrigerating the bars can make slicing easier, especially if the filling is still slightly soft.
  6. Storage: Store Keto Lemon Bars in an airtight container in the refrigerator for up to 4-5 days. They can also be frozen for longer storage, but the texture may slightly change upon thawing.
  7. Garnish Options: Enhance the presentation by dusting the bars with powdered sweetener or a sprinkle of coconut flour. Fresh lemon slices or zest make beautiful garnishes too.
  8. Nutritional Information: Calculate the exact nutritional values based on the specific brands and quantities of ingredients you use to track macros accurately, especially if you are following a strict keto diet.
 
Keyword Keto Lemon Bars