Keto Lemon Bars


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Matt grew up eating lemon bars, so naturally we had to make a keto version for old times sake! These Keto Lemon Bars combine the tangy-ness of lemon and the sweetness of a sugar cookie base for the perfect sweet and tart dessert. Make these bars for the holidays or for meal prep and watch them be devoured.




Keto Lemon Bars recipes

What You Need:

o 8×8 Baking Pan

Ingredients:
LEMON BAR BASE
o 2/3 cup almond flour
o 1 tbsp coconut flour
o 1 tbsp erythritol
o 1/2 tsp baking powder
o 1/4 tsp pink Himalayan salt
o 1 tsp vanilla extract
o 1/4 tsp liquid stevia
o 1 large egg, room temperature
o 4 tbsp butter, room temperature
LEMON BAR FILLING
o 4 large eggs
o 1 large egg yolk
o 1/3 cup lemon juice
o 1 lemon zest
o 1 tsp vanilla extract
o 1/4 cup erythritol
o 1/2 tsp liquid stevia
o 2 tbsp coconut flour
o 1/4 cup almond flour
o 1 tbsp gelatin powder
US Customary – Metric

Instructions:
LEMON BAR BASE
u Combine almond flour, erythritol, baking powder and salt. Mix until well combined.
v Add vanilla, stevia, egg and butter. Mix with hand mixer or food processor. Add
    flour mixture into butter mixture in 2 batches.
w Refrigerate dough for at least 1 hour.
x Pre-heat oven to 375F and line a 8×8 baking pan with parchment paper or spray
    the pan with non-stick spray.
y Transfer the chilled dough to the baking pan and press down the dough with your
    hand or a spatula.
z Bake for 6-8 minutes – base should slightly be under cooked. Make the filling
    while the base cools.

LEMON BAR FILLING
u Turn the oven down to 350F.
v In a large bowl add eggs, egg yolk, lemon juice, lemon zest, erythritol, stevia and
    vanilla extract. Mix
    until well combined. Then add coconut flour, almond flour, and gelatin. Combine    
    and allow to thicken for 5 minutes.
w Pour filling into cooked crust and bake for an additional 12-15 minutes.
x Remove the bars from oven and allow to cool. Once room temp, transfer to the   
    refrigerator for 1 hour to continue setting.
y If desired, top with powdered erythritol prior to slicing and serving. Best served
    cold and stored in an air tight container in the fridge up to one week.


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