Keto Lemon Bars
Make easy Keto lemon bars with only 7 ingredients! Ready in 40 minutes. Check out the post for lots of topping ideas, from sugar free lemon drizzle to low carb lemon curd frosting.
Servings: 8
Calories: 321kcal
Ingredients
- 4 eggs large, room temperature
- ½ cup / 120g sour cream room temperature
- ½ cup / 120g butter must be very soft
- ¼ cup / 4 tbsp lemon juice I used 1 ½ lemons
- zest of 1 lemon
- 2 cup / 200g almond flour Use 2 tablespoons less for super-fine almond flour
- 2 teaspoon baking powder
- ⅓ cup / 40g powdered erythritol or more, to taste.
Instructions
- Preheat the oven to 175 Celsius / 350 Fahrenheit.
- Beat the eggs until frothy. Add the sour cream and softened butter and blend with a food processor or electric mixer until combined.
- Add lemon juice, the grated zest of 1 lemon and ⅓ cup powdered erythritol or powdered sugar substitute of your choice. Blend.
- Lastly, add the almond flour and baking powder and mix until you have a smooth batter. Adjust sweetener to taste, adding more if required.
- Line a 9x6 inch pan with parchment paper and fill in the batter.
- Bake in the middles shelf of the oven for 35-40 minutes until the top is lightly browned and a skewer inserted comes out clean.
- Leave to cool completely before cutting or removing from the pan. Almond flour cakes are fragile when hot, but they firm up as they cool down.
Video
Notes
3.5g net carbs per bar. Makes 8 bars.
For me, 1 ½ lemons yielded ¼ cup lemon juice. For extra zing, you could increase the amount of lemon juice by up to 2 additional tablespoons.
Wait until the cake is COMPLETELY cooled before dusting with powdered sweetener. If it's still warm, the erythritol melts into an unsightly sludge.
Please see the post for topping ideas, from sugar-free lemon drizzle to lemon curd frosting.
Store in the fridge for up to 5 days or freeze pre-sliced for up to 3 months.
Nutrition
Calories: 321kcal | Total Carbohydrates: 6.1g | Protein: 9g | Fat: 30.5g | Saturated Fat: 10.8g | Fiber: 2.6g | Sugar: 1.9g
