Hi Christine, The best sweetener to use for this recipe is Monk Fruit Allulose Blend. It is absolutely delicious. I don’t like coconut. Hi Natalie, Yes, it does! I couldn’t wait the 2 hours for chilling so cut a slice as soon as cooled, yummy. Delicious! Serving size in recipe notes above. Your bars will be a bit more firm using erythritol instead of the soft textures that allulose provides. Question: Can you use Swerve instead? These sugar-free Low Carb Lemon Bars have a nice 'shortbread crust' and are full of bright lemony flavor! Join 140,000+ subscribers to get a FREE KETO QUICK START GUIDE + new recipes 3x/week! We're even more in love with the almond flour crust than the regular one and can't get … May I suggest Coconut Flour Blueberry Muffins, Coconut Flour Sugar Cookies, or Coconut Flour Bread. In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil and pinch of … I followed all of the directions and the texture came out perfectly. I’m thinking this could work with lilikoi (passion fruit) well, but will have a high carb count. Hi Michele, I haven’t tried it with a different flour, but either sunflower seed flour or sesame flour might work. Did you use all the same ingredients? Unless you have an allergy or intolerance to one of the ingredients, I would wonder if one of them had gone bad…. These 25 easy keto lemon desserts will add some citrus flavor to low-carb lemon bars, lemon cakes, lemon sauce and more! Hi! Hi Laura, Yes, that’s right. While it is baking, prepare your lemon filling. Sign up to save your favorite keto recipes and articles for free! In a large mixing bowl, whisk together the fresh lemon juice, … Free resources, recipes + support. These turned out absolutely perfect! Can you substitute almond flour with coconut flour? The ingredients: Crust: 1 scoop vanilla … Easy fix, sprinkle some powdered sugar free sweetener on the top. This looks delicious, I don’t like the Erythritol sweetener or other Stevia ones , so what can I use instead please , could I use Honey ?? Hi Christina, Sorry, no, they are too different. Allulose, the sweetener used in the recipe, dissolves so there is no gritty texture to your lemon bars. Amazing lemon bars! I would like to know what adjustments you would recommend for making these lemon bars in my silicon mini tart shells? Thank you for making this clearer in my mind. This is to keep it from cracking (lol). Cool for at least 30 minutes, cut into … Why not try it in custard cups! . Yes, you can use Swerve, you’d need just a bit less – use scant measurements. These were so delicious! Thank you so much! I put on parchment paper which I note another commentor said not to do, could this be why, or should it not be crisp? Let me know if you give that a try! Great recipie! This was super easy and very delicious. These are SO DELICIOUS! I have a technique question that I know has probably been asked before. These cakes are absolubtely gorgeous, thankyou for the recipe ,nicest recipe I’ve made on low carbs x. Is there anything I can use as substitute. If you use gmail, drag the welcome email to your Priority Inbox so you won't miss future freebies. I later found the sugar substitute converter in the comments and will use it next time., I probably needed to add more. I found the crust to also be bland and not very sweet. Thanks! Turning lemon bars into a keto-friendly dessert was an easy move. Oh and I have swerve. Did it get golden for you like the picture? Hi Karen, I haven’t tried it but you should be able to. They’ll last 2-3 days in the fridge but again, see above they have never lasted that long in our house. You can, but you’d have to eat it with a spoon. I made these lemon bars today to serve as our after dinner dessert and they were delicious! I make a gluten-free lemon bar but never thought about making them with a lower sugar content. When I poured the liquid into the hot crust I noticed two things: 1) the monkfruit sweetner did not disolve 2) the liquid broke up the crust . I’m so excited to eat lemon bars again! Meet Wholesome Yum Blanched Almond Flour and Coconut Flour, with the highest quality + super fine texture, for the best tasting baked goods. Thanks! Swerve confectioners' sugar sweetener, plus more for topping, Our New Cookie Tins Are The Sweetest Gift, Holiday Cocktails To Put Some Cheer In Your Season, These Pizza Places Are Open On Christmas 2020, Disney Shared The Molasses Crackle Cookies Recipe. I have friends and family following the keto diet, I’ll have to share this recipe with them . Here's how to get your freebie: Copyright © 2015-2020 Wholesome Yum®. You may be able to find the same content in another format, or you may be able to find more information, at their web site. We hate spam and promise to keep your email address safe. Do you know how much erythritol to use offhand? Hi Laura, Sorry to hear you had issues with it! I would rate 10/10, and they weren’t hard to make. The crust didnt harden – it stayed a bubbly mess. . Sorry about the confusion, I edited my comment. I have been following Keto for almost two years and have tried several “dessert” type recipes and most left me really disappointed, except these! I’ve never used erythritol before but might try it since I have a weakness for lemon bars and this would allow me to eat them with a little less guilt. I have some coconut flour that I need to use up. Remove the crust from oven, and immediately pour the filling over the crust. Pour filling over crust and bake until filling is just set, 15 minutes. Make filling: In a another large bowl, combine eggs, sour cream, lemon juice, zest, and vanilla. Hi Roberta, Yes, you have that correct! Just want to confirm that the lemon filling contains 4 eggs? Absolutely delish! but wait until you try these keto lemon bars. (You'll also get free recipes via email.). This low carb lemon bars recipe is perfect for spring and I'm sharing my tips for PERFECT keto lemon bars every time. I know you guys love chocolate (just like me, this is why we get along so well!) Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. The crust turned out ok with the erythritol not really being sweet, but that doesn’t bother me. And it was delicious! The good news is that this low carb lemon bars recipe is incredibly easy! With the second and third time, I increased the cooking time by 5 minutes each time. Lemon curd was good but I added 1/4 teaspoon baking powder to it. I made the recipe with Lakanto. I rarely comment on recipes but this one is absolutely amazing. I hope people are not discouraged to rate if they didn’t like it because I could have save time & money on these ingredients or make something else. Before you scroll or jump to the recipe card. Thank you for this recipe! They were perfect! A true crowd pleaser. His comment “I bet you could make this and not tell anyone it’s Keto, and they wouldn’t even know the difference.” That’s a HUGE compliment! Mix until mixture leaves sides of the … Have you made these yet? Please DO NOT COPY/PASTE recipe instructions to social media or websites. It’s brand new and makes a difference in the taste and texture compared to others. These lemon bars look amazing! Turning lemon bars into a keto-friendly dessert was an easy move. Bake the shortbread crust for 15 minutes, or until golden. The recipe as written did not work for me. Add a little zest to your life with these delicious and tangy keto lemon bars. I used Swerve instead of the sweetener you recommended and they weren’t as sweet as they should’ve been. This is so good it’s dangerous! Hi Gabriella, yes 350 is the correct temperature. Hi! A liquid sweetener like honey won’t work well – you need a granulated sweetener for the crust and a powdered one for the filling, so that it sets properly. Save This Recipe: 563; These soft and creamy keto lemon bars will MELT in your mouth! I love … Also I have your monkfruit with erythritol blend and I have allulose but I don’t have your allulose blend- which one do you recommend? It hits the spot for a sweet ending! I think it might need Xanthan gum & I don’t think it said to make the eggs room temp -needs that I think. No sugar for me and gluten free for a friend so great on both counts.The only problem I had was that once cooled and cut the filling seperated from the base. Will post results next time. I love lemon bars, but had never tried to make them myself. https://www.dietdoctor.com/recipes/keto-lemon-bars-with-shortbread-crust Like after mixing all the ingredients just press it into the square pan and bake? I made these because I’ve been eating so much sugar since stay home started in NYC. It should not be dry at all. You’d never guess that these are low carb. Thank you! by Chocolate Covered Katie. They’ll last for about a month in the freezer. Serving size: 1 bar, or 1/16 of entire recipe. Cover and refrigerate for at least 2 hours before slicing. This post may contain affiliate links, which help keep this content free. This recipe version uses just 1 egg but I see the same recipe circulated today states 4 eggs. This is to die for! Thank you for this recipe! Now that it’s fall, there are lemons everywhere and I have made 4 batches of these already. The Best Sugar-free Low Carb Granola Bars Recipe - Kind Bar Copycat, 5-Ingredient Sugar-free Nutella Bars (Low Carb, Paleo), Paleo Pecan Pie Bars (Low Carb, Gluten-free), Low Carb Healthy Pumpkin Bars with Cream Cheese Frosting, Low Carb Keto Lemon Blueberry Zucchini Bread Recipe, Keto Lemon Pound Cake Recipe (Bundt Cake), Easy Crab Stuffed Salmon Recipe with Lemon Butter, Baby Kale Avocado Salad Recipe with Lemon Garlic Vinaigrette & Parmesan, Easy Sugar-free Popsicles Recipe: Blueberry Lemon Popsicles, Easy Sugar-Free Lemon Meringue Cookies Recipe - 4 Ingredients. I doubled the filling and it came out great. We'd LOVE for you to share a link with photo instead. Hi Michelle, Sorry to hear you didn’t like the bars. As an Amazon Associate, I earn from qualifying purchases. Am I right in assuming if it says: -“1/4 cup coconut oil, melted“, you melt first then measure – “1/4 cup coconut oil”, then later in the directions it says to melt coconut oil, that I use like the displacement method to measure it as a solid. While I would love to buy the sweetener you recommend, I currently have Swerve in my house. Hi Pat, You can’t really taste the coconut oil much, but if you’re concerned you can use ghee or butter instead. This low carb lemon bars recipe uses my new Besti monk fruit allulose blend. almond flour, keto, low carb, low carb lemon bars. I halved the ingredients as didn’t have enough flour in but they still came out really well, I put in a narrow loaf tin instead. Reminds me of lemon meringue pie without the meringue! I like lemon bars where the filling is at least twice as thick as the crust. I had no idea lemon bars can be stored in the freezer. This ingredient shopping module is created and maintained by a third party, and imported onto this page. I did find the directions to make this confusing. I am sure I followed the recipe directions accurately. I LOVE lemon desserts so decided to make these as my first keto recipe try. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Click underlined ingredients to see where to get them. Tasted good but not enough “binding” to it. Thank you for posting this recipe. You need two kinds – granulated for the crust, and powdered for the filling to make it smooth (not grainy!). Okay, I’ve made regular lemon bars before and had cravings after going Keto. I tried the recipe but it turned out very dry. Bake the crust for 10 … Readers also made these similar recipes after making this one. Return to the oven for 15 to 18 minutes, until filling is set, but still soft. Suggestions?, Laura. Hi, I was wondering I I could use your Almond Flour Keto Shortbread Cookies instead for the crust? Hi Kristine, Just to clarify, erythritol sweetener does not have any stevia in it – in case that was the issue for you. I like to add a sprinkle of powdered monk fruit sweetener with allulose before serving so they are extra-pretty, too! Melt the butter and set aside to cool. Hi Debs, Sorry you had issues with it. I think my oven is right… is the temperature really supposed to be 350? Lemon is one of the best flavors to … I love your recipes, but this one didn’t hit the spot for me. They definitely need MORE sweetener. It sounds like you’ve found a good time by adding 5 minutes. I followed the instructions step by step and it just tasted too much like egg. You'll see it on this page after we review it.I welcome constructive criticism, but I'm a person just like you - treat me like you'd like to be treated. Is the conversion amounts the same? While the crust and filling are tasty, the proportions are off. There's Mozzarella In These Keto Cinnamon Rolls! Can your lemon bar recipe be doubled and cooked in a 9×13 pan? Great tip! Line 9x9 inch (23x23 cm) pan with parchment paper, hanging over the sides. They are amazed when I tell them what is in it or more importantly, what is not! Hi Lena, Yes that should work fine in this recipe. Will definitely make it again! Can I sub? Maybe you used a larger pan than was recommended? YAY, YOU'RE IN! Can I use butter instead of coconut oil for the crust? I used organic almond flour and NOW brand erythritol. Rude or inappropriate comments will not be published. These are such a good version of lemon bars! Can these be done successfully with coconut flour? Hi Lyle, Sorry to hear it was dry for you. The texture would change completely without them. I’m allergic to tree nuts so I can’t do almond flour. Perfect result and super easy! They don’t really taste desserty, like that amazing combination of sugar and lemon you find in non-keto lemon bars. Filling is very small & more than half the bar is almond crust. Hi Julie, Your filling may be a bit grainy, but they should still taste great! In a medium bowl, stir together almond flour and powdered sweetener. Type your question or comment below, and click "Post Comment". I feel like steps were left out, but I made it work. Makinze is the Associate Food Editor for Delish.com. I made these yesterday. Or maybe your filling leaked down below? These look so beautiful! Here you will find natural, gluten-free, low carb recipes with 10 ingredients or less, plus lots of resources. I have not been able to enjoy them for several years, so was excited to try your recipe. They are both sweet and tart in the best possible way. I didn’t have the sugar substitute combo that you suggested. The lemon bars came out great. I’m thinking these would look great to make again at our Easter brunch!! I’d love to make for my daughter, but she’s also allergic to nuts. I tweaked this to put only three tablespoons of almond flour, powdered the sugar and a tablespoon of lemon zest in the crust (like the normal recipe). I loved the bars, the flavour was the right amount of tangy lemon and I had been craving lemon bars. Made these today – yum! Just be sure to keep an eye on them so they don’t get too brown. You can keep the sugar-free lemon bars out for a few hours (if you’re serving them for a gathering or party) but any longer they should be refrigerated. Just the sweet treat I needed. Hi Lynda, Sorry, I have no idea why. Loved this! Hope you’ll try that and think it should work! Bake for about 13 to 16 minutes, until firm and golden. I made this recipe because it had high ratings. Let us know what you think in the comments below! Hi, I have loved all of your recipes that I have tried. Thank you for the recipe. I’ll add a little more next time I make them because this is a winner. Home / Recipe Index / Keto Low Carb Desserts / Keto Low Carb Lemon Bars Recipe. Top with a dusting of confectioners' sugar if you like. I thought this filling was amazing, like non-keto lemon bars. Hi Judy, I haven’t tried that here since these bars are pretty filling. They’re only two net carbs per bar, and 130 calories -- you can’t go wrong. Any idea where I went wrong? I made these tonight and am just now tasting the first one. While the lemon bar still tastes good with filling below the crust, it’s not ideal. I love lemon anything and these were the perfect lemon flavor. Get RECIPE TIPS in the post above, nutrition info + recipe notes below! These sugar-free lemon bars have just 7 ingredients! Tart, crumbly and delicious! Bake time may be adjusted as needed since all ovens can vary slightly. And if you aren’t going to eat them within a few days, it’s a good idea to do so. Enjoy! Create a free account to save your favourites recipes and articles! I had to throw it all out since both the taste and the consistency were not to my liking. I definitely don’t mind the cracks, and I’m a cook that prefers the convenient option. My layers were perfectly even. Hi Dianne, Yes, but your lemon bars will be a bit thicker and need to bake a few minutes longer. Hard to find a yummy sugar free, gluten free and dairy free dessert that tastes great! I have added a bit more sweetner but I have made it 4 times and made a hard copy to share. We try to be accurate, but feel free to make your own calculations. Hi Christina, There is no arrowroot in this recipe, so don’t need to replace it with anything. I used a 10 inch round glass pan which made the filling thicker. And while I never keep my low carb contributions a secret, this is one dessert that will have no one the wiser…. Author, recipe developer, meal plan creator, writer, photographer, and.... Flour might work a winner and while i never keep my low carb keto! 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