Low Carb Zesty Lemon Slice
Bright and refreshingly tangy, the Low Carb Zesty Lemon Slice is the perfect guilt-free dessert for citrus lovers following a low-carb or keto lifestyle. Featuring a buttery almond flour crust paired with a delicate, zesty lemon filling, this easy-to-make treat combines wholesome ingredients like fresh lemon juice, coconut flour, and powdered erythritol for a naturally sweet flavor without the sugar overload. Ready in under an hour, this dessert is ideal for meal-prepping or impressing guests. Serve chilled for a cool, invigorating bite, and enjoy a burst of lemony goodness that’s both low-carb and utterly irresistible!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Unsweetened shredded coconut
- 0.5 cup Powdered erythritol (or low-carb powdered sweetener of choice)
- 0.5 cup Unsalted butter, melted
- 4 pieces Large eggs
- 0.66 cup Fresh lemon juice
- 2 tablespoons Lemon zest
- 2 tablespoons Coconut flour
- 0.5 cup Powdered erythritol (for lemon filling)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper.
In a mixing bowl, combine almond flour, shredded coconut, and 0.5 cup of powdered erythritol. Mix well to evenly distribute the ingredients.
Add the melted butter to the dry mixture and stir until the mixture holds together when pressed.
Press this crust mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon to smooth it out.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.
In a medium bowl, whisk together the eggs, fresh lemon juice, lemon zest, 0.5 cup powdered erythritol, coconut flour, and vanilla extract until fully combined and smooth.
Pour the lemon filling evenly over the pre-baked crust.
Return the pan to the oven and bake for an additional 13-15 minutes, or until the filling is set and slightly firm to the touch.
Remove the pan from the oven and allow the lemon slice to cool completely at room temperature, then refrigerate for at least 2 hours to set fully.
Once chilled, carefully lift the parchment paper to remove the slice from the pan. Use a sharp knife to cut the slice into 12 squares or your preferred serving size.
Optional: Dust the top with a light sprinkle of additional powdered erythritol for a decorative touch before serving.
Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.7 g | 310% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 317.5 g | 115% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 15.9 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 602 mg | 46% | |
| Iron | 13.3 mg | 74% | |
| 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.
