Luscious Sugar Free Lemon Bars
Indulge in the zesty delight of Luscious Sugar-Free Lemon Bars, a guilt-free treat that perfectly balances tangy lemon flavor with a buttery, melt-in-your-mouth crust. Crafted with wholesome almond flour and naturally sweetened with erythritol or monk fruit, these bars are a low-carb, keto-friendly dessert option that doesn’t compromise on flavor. The refreshing filling, made with freshly squeezed lemon juice, eggs, and a touch of coconut flour, bakes to creamy perfection atop a golden almond crust. Topped with a delicate dusting of powdered sugar substitute, these bars are as beautiful as they are delicious. Perfect for any occasion, from sunny brunches to afternoon snacks, these easy-to-make lemon bars will satisfy your sweet tooth without the sugar crash. Ready in just under an hour, they serve as an irresistible, health-conscious dessert for lemon lovers everywhere.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Butter
- 0.25 cups Granulated sugar substitute (erythritol or monk fruit)
- 0.25 teaspoons Salt
- 0.75 cups Lemon juice (freshly squeezed)
- 3 large Eggs
- 0.5 cups Granulated sugar substitute (erythritol or monk fruit, for filling)
- 2 tablespoons Coconut flour
- 1 tablespoons Lemon zest
- 2 tablespoons Powdered sugar substitute (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to make removal easier.
In a medium bowl, combine almond flour, melted butter, granulated sugar substitute, and salt. Mix until a cohesive dough forms.
Press the dough evenly into the prepared baking dish to form the crust. Use the back of a spatula or your hands to smooth it evenly.
Bake the crust in the preheated oven for 10-12 minutes, or until the edges start to lightly brown. Remove from the oven and set aside to cool slightly.
In another bowl, whisk together the lemon juice, eggs, granulated sugar substitute, coconut flour, and lemon zest until smooth and well combined.
Pour the lemon filling mixture over the pre-baked crust, spreading it evenly.
Return the pan to the oven and bake for another 25-30 minutes, or until the filling is set and no longer jiggles in the center.
Remove the lemon bars from the oven and let them cool completely in the pan. Once cooled, refrigerate for at least 2 hours to firm up before slicing.
Using the parchment overhang, lift the lemon bars from the pan and transfer them to a cutting board. Slice into 12 squares or rectangles.
Dust the bars with powdered sugar substitute for garnish before serving (optional).
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.9 g | 232% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 1408 mg | 61% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 12.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 445 mg | 34% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 530 mg | 11% | |
*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.
