Keto Lemon Bar Recipe

Course Desserts

Cuisine American

Keyword Gluten Free Keto Lemon Bars

Prep Time 10

Cook Time 35

Additional Time 2

Total Time 2 45

Servings Bars

Calories 130kcal

Author Bon Appeteach

Preheat the oven to 350 F. (please note you will lower the temperature when you bake with the filling) and line a 9x9 inch pan with parchment paper. Parchment must be used for the best outcome of this recipe.
In a food processor, combine the almond flour, sweetener, baking powder, and xanthan gum together and pulse until combined. Add the very cold butter and pulse again until the mixture is combined well. Finish with the egg and the vanilla and blend until it's one solid mixture that resembles cookie dough.
If you do not have a food processor, see notes in the post above for how to best make the shortbread base.
Press the base evenly into the 9x9 inch pan and use a fork to poke a few holes across the top (prevents air bubbles) and bake at 350 F for about 15 minutes. The edges should look lightly golden brown.
Tap the pan onto the counter gently to deflate the shortbread base. The edges of the shortbread should form a lip to help hold in the lemon filling. You can also take a spatula and push down around the inside edge and the middle to slightly flatten if needed. Let this cool off to the side.

To make the filling, whisk the 6 egg yolks very well in a bowl to start. In a separate bowl, whisk the sweetener and xanthan gum together well. DO NOT SKIP THIS STEP or you may end up with chunks of undissolved xanthan gum in your filling. Combine the dry ingredients with the eggs and whisk until combined well. Then mix in the lemon juice until its one cohesive mixture. Gentle whisking helps reduce air bubbles.
Slowly pour the filling over the shortbread so that the filling sits all the way against that inside edge. If the filling goes over the edge, it will be ok. Place the lemon bars into the oven very gently and reduce the oven temperature to 325 F.
Bake for 25 minutes. The filling should be set around the edges and may slightly jiggle in the center. Remove from the oven and let it rest for 15-20 minutes. Then place it in the fridge to set up fully for at least 2 hours to fully cool.
When ready to slice, lift the bars out of the pan using the edges of the parchment paper. Slice into 16 individual bars. Top with whipped cream, meringue, or just some low carb powdered sugar if desired.
Store the bars for 3-5 days in the fridge or freeze individually as desired.

Make a keto whipped cream with vanilla, low carb powdered sugar, and heavy cream to add to the top.