Keto Zesty Lemon Slice
Bright, tangy, and delightfully low-carb, the Keto Zesty Lemon Slice is the perfect sweet treat for lemon lovers following a keto lifestyle. Featuring a buttery almond flour crust and a creamy, citrusy filling infused with fresh lemon juice and zest, this dessert strikes a satisfying balance of zesty and sweet. Sweetened with powdered erythritol, it’s completely sugar-free and ideal for keto dieters and anyone seeking a guilt-free indulgence. Quick to prepare with just 15 minutes of prep time, these slices are baked to golden perfection and chilled for a refreshing finish. Whether served plain or topped with a dollop of coconut cream, they’re the ideal dessert or snack to brighten up your day. Perfectly portioned into bars, this recipe is a must-try for anyone craving a keto-friendly twist on classic citrus desserts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1.5 cups Powdered erythritol (or preferred keto-friendly sweetener)
- 0.5 cups Unsalted butter, melted
- 4 large Eggs
- 0.75 cups Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoons Sea salt
- 0.5 cups Coconut cream (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, ensuring the edges extend over the sides for easy removal.
In a medium mixing bowl, combine almond flour, coconut flour, 1/2 cup of powdered erythritol, and sea salt. Mix well to combine.
Pour the melted butter into the dry ingredients and mix until a crumbly dough forms. Press this dough evenly into the bottom of the prepared baking dish to form the crust.
Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove and allow to cool slightly while preparing the filling.
In a large bowl, whisk together eggs, the remaining 1 cup of powdered erythritol, fresh lemon juice, lemon zest, vanilla extract, and baking powder until fully combined.
Pour the lemon mixture over the pre-baked crust and spread evenly with a spatula.
Return the baking dish to the oven and bake for 15-20 minutes or until the filling is set and slightly firm to the touch.
Remove from the oven and let the lemon slice cool completely before transferring it to the refrigerator for at least 1 hour to chill and fully set.
Once chilled, carefully lift the lemon slice out of the baking dish using the parchment paper edges. Slice into 12 squares or bars.
Optional: Garnish with a dollop of coconut cream and additional lemon zest before serving.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.1 g | 324% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 435.5 g | 158% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 18.0 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 594 mg | 46% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 847 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
