Keto Lemon Bars are a delightful sugar-free recipe with a wonderful balanced sweet and tangy flavor. You’ll love the bright yellow color, the melt-in-your-mouth shortbread almond crust, and the lusciously thick lemon filling.
Preheat the oven to 350F / 180C. Line an 8X8 baking glass pan with parchment paper and set aside.
Make the crust: In a large bowl, using an electric mixer or a food processor, combine the crust ingredients: almond flour, melted butter, erythritol, vanilla extract, and salt.
Firmly press the thick dough into the prepared pan, making sure the crust is evenly distributed. Bake for about 15-20 minutes or until the edges are lightly golden brown.
Prepare the lemon filling: Sift the powdered sweetener, almond flour in a large bowl. Juice the lemons and add them to the bowl.
Over the lemon juice, add the room temperature eggs, lemon zest and whisk until well combined.
Pour the lemon filling over the warm crust. Bake for 22-25 minutes or until the filling looks set. Remove lemon bars from the oven and allow them to completely cool down at room temperature, then stick in the refrigerator for at least 2 hours before serving.
Use a sharp knife to cut them into squares. Enjoy!
How to store lemon bars? Store the leftover keto lemon bars in an airtight container for up to one week.Don’t use a hand mixer because overmixing the ingredients because they will crack when baked.