Our low-carb lemon bars recipe is the perfect treat for those watching their carb intake but still craving something sweet. With a buttery crust and a tangy lemon filling, these bars are sure to satisfy your taste buds without derailing your low-carb lifestyle. Made with simple ingredients that you probably already have in your pantry, this recipe is easy to whip up and requires minimal effort. Whether you’re following a low-carb diet or simply looking for a healthier dessert option, these lemon bars are a delicious choice. So grab your ingredients and get ready to indulge in a guilt-free treat that will leave you wanting more!
Gathering Ingredients and Supplies
Now it is time for you to gather all the ingredients and supplies you will need for these delicious low-carb lemon bars. Start by making sure you have all the necessary ingredients on hand. You will need almond flour, powdered erythritol, unsalted butter, eggs, fresh lemon juice, lemon zest, and a pinch of salt. Additionally, you will need a mixing bowl, a whisk, a spatula, a square baking dish, and parchment paper. Make sure to check your pantry and fridge to ensure you have everything before starting. If any items are missing, make a list and head to the grocery store. Having everything ready will make the process smooth and enjoyable.
Preparing the Crust
To create the perfect base for these tangy treats, you’ll need to start by mixing together a few simple ingredients. Begin by combining almond flour, coconut flour, and a pinch of salt in a mixing bowl. In a separate bowl, whisk together melted butter, powdered erythritol, and vanilla extract until well combined. Slowly add the wet ingredients to the dry ingredients, stirring until a crumbly dough forms. Press the dough evenly into the bottom of a greased baking dish, making sure to create a smooth and compact crust. Bake the crust in a preheated oven at 350°F for about 12-15 minutes, or until it turns golden brown. Once done, set aside to cool before adding the lemon filling.
Making the Lemon Filling
First, you’ll want to whisk together some fresh lemon juice, grated lemon zest, and a touch of lemon extract to create a bright and zesty filling that will make your taste buds dance with delight. In a separate bowl, combine almond flour, coconut flour, melted butter, and a low-carb sweetener of your choice to make the crust for your lemon bars. Press the crust mixture evenly into the bottom of a baking dish and bake it in the oven until it becomes golden brown. Once the crust is ready, pour the lemon filling over it, spreading it evenly. Return the baking dish to the oven and bake until the filling is set and slightly firm to the touch. Allow the lemon bars to cool completely before cutting them into squares and serving. The tangy and refreshing flavor of the lemon filling paired with the buttery and nutty crust will surely satisfy your cravings while keeping your carb intake low.
Baking and Cooling the Bars
Once the lemon bars have been baked to a golden brown perfection, the anticipation builds as they cool, allowing the flavors to meld together and create a mouthwatering delight. It is important to let the bars cool completely before cutting into them, as this will ensure that they hold their shape and have the right texture. Place the baking dish on a wire rack and let it sit for at least 1 hour. The bars will continue to firm up as they cool. After they have cooled completely, you can refrigerate them for an additional hour to make them even more firm and easier to cut. Once they are completely cooled, use a sharp knife to cut the bars into squares or rectangles. Serve chilled and enjoy the delicious low-carb lemon bars!
Serving and Storing Tips
For an extra touch of indulgence, serve these mouthwatering treats with a dollop of whipped cream or a sprinkle of powdered sugar. To serve the low-carb lemon bars, carefully cut them into squares or rectangles using a sharp knife. Place each piece on a dessert plate or individual serving dish. The bars can be enjoyed chilled or at room temperature, depending on personal preference. The tangy lemon flavor combined with the buttery crust is a delightful combination that will surely satisfy any sweet tooth. If there are any leftovers, store the bars in an airtight container in the refrigerator for up to 3 days. Before enjoying them again, allow them to come to room temperature or warm them slightly in the microwave for a few seconds.
Frequently Asked Questions
Can I use a different type of fruit filling instead of lemon in this recipe?
No, the recipe specifically calls for lemon filling. Using a different type of fruit filling will alter the taste and texture of the bars. It’s best to stick to the recommended ingredients for optimal results.
Can I substitute the almond flour with a different type of low-carb flour?
Yes, you can substitute almond flour with a different low-carb flour in this recipe. It may alter the taste and texture slightly, but options like coconut flour or flaxseed meal could work well as alternatives.
Can I use regular sugar instead of a low-carb sweetener in this recipe?
No, you cannot use regular sugar instead of a low-carb sweetener in this recipe. Regular sugar is high in carbs and will significantly increase the carb content of the lemon bars.
How long do these bars typically last before they start to go bad?
Low-carb lemon bars typically last about 3-5 days before they start to go bad. It’s best to store them in an airtight container in the refrigerator to extend their shelf life.
Can I freeze these bars for later consumption?
Yes, you can freeze these bars for later consumption. Freezing them will help extend their shelf life and allow you to enjoy them at a later time without worrying about them going bad.
Low-Carb Lemon Bars
For the crust
For the lemon filling
Preheat your oven to 350°F (175°C). Grease a square baking dish and line it with parchment paper, leaving an overhang for easy removal later.
In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until well combined and a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking dish, creating a smooth and compact crust.
Bake the crust in the preheated oven for 12-15 minutes, or until it turns golden brown.
While the crust is baking, prepare the lemon filling. In a separate bowl, whisk together the fresh lemon juice, lemon zest, eggs, powdered erythritol, and almond flour until well combined.
Once the crust is done baking, pour the lemon filling over the crust, spreading it evenly.
Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.
Remove the lemon bars from the oven and let them cool completely in the baking dish on a wire rack. This will take about 1 hour.
Once completely cooled, carefully lift the bars out of the baking dish using the parchment paper overhang. Place them on a cutting board and cut into squares or rectangles.
Serve the low-carb lemon bars chilled, optionally dusted with powdered erythritol or garnished with fresh lemon zest.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving again or warm them slightly in the microwave for a few seconds.