🍋 What Makes This Recipe So Good
Like traditional lemon bars, this keto version layers a tangy, gooey lemon filling on top of a rich, buttery shortbread base and finishes it off with a dusting of powdered sugar. Of course, since it’s keto, our shortbread base is made from almond flour, and the powdered sugar is really powdered erythritol. You’d never know that if I hadn’t told you, though! They’re every bit as delicious as (and maybe even better than?!) a classic lemon bar, without all the sugar and gluten. These dessert bars are a lemon lover’s DREAM! We use allllllll parts of the lemon here – lemon zest in the crust, lemon juice in the filling, and a little lemon slice garnish on top. It’s tart and citrusy, but totally balanced out by the shortbread and sweetener. Every bite just screams “springtime”! If you’re not tempted to eat the entire pan of lemon bars in one sitting (sorry, not sorry) then they’re a great make-ahead option! Store them in the fridge in an airtight container and they’ll last up to 1 week. You can even freeze them up to 6 months if you want – just keep them in a sealable bag or other airtight container.
👩🏼‍🍳 Chef’s Tips
When you’re zesting your lemons, be careful to only get the bright yellow lemon peel! The white pith below it is super sour. Believe me, that’s not a flavor you want in your keto lemon bars. If you can’t find Confectioners’ Swerve or powdered erythritol, you can make your own from granulated! Just run your granulated Swerve/erythritol through a food processor, pulsing until it’s a powdery consistency. Start with about half the total amount called for in the recipe (so here you’d start with 2 tablespoons granulated Swerve) since it’ll expand as it becomes powdery. Measure after pulsing and add more as needed! Don’t over-bake the lemon bars. They’ll keep cooking a little while they rest in the baking dish, and the lemon filling will thicken more while it chills in the fridge. If you’re serving these keto lemon bars at a party or event, or you just want them to look extra nice, then how you cut them matters! For the cleanest edges, use a serrated knife that’s been warmed under hot water and make sure the lemon bars are completely chilled. Wipe any lemon filling off the knife between each cut, too. That way you’re not dragging excess filling across the next bars you cut.
🍰 Other Keto Sweet Treats You’ll Love
Edible Keto Cookie Dough Keto Churros Sugar-Free White Chocolate Raspberry Cheesecake (Keto) Keto Chocolate Mousse Soft Keto Peanut Butter Cookies Keto Peanut Butter Cups 4-Ingredient Keto Lemon Curd Keto Red Velvet Cake Vanilla and Chocolate Glazed Keto Donuts
