When it comes to desserts, most people automatically think of foods that are high in sugar and carbs.
But what if you’re on a keto or low-carb diet and you still want to enjoy a sweet treat?
What if you are like me who cannot say no to something sweet and yummy?
What if you are stuck home on your day off and all you have is Lemon Square’s Lava Cake? (wiping the drool off my mouth…) It’s the Philippines’ favorite baon (like I always had it in my bag when I was a kid!). I tell you, it is totally soo hard to be in a low-carb diet if you are Filipino!
The good news is that there are plenty of easy low-carb and keto-friendly dessert recipes that you can make at home. And today, I’m going to share with you one of my favorites.
So whether you’re in the mood for something chocolatey, fruity, or even a little bit savory, there’s a keto dessert recipe for you.
My Yummy Low-Carb Keto Lemon Bar
To be honest, I love lemon bars. As in, totally! I think as a kid, I really hated it when I eat a really gooey brownie and end up with brown bits of it on my teeth!
So, yeah, the lemon bar doesn’t do funny things on my teeth lol
And so, the thought of a tart and sweet lemon dessert just totally hits the spot for me.
How To Make Lemon Bars That Are Low-Carb/Keto Friendly:
Since I have a hang-up with cake bars, making keto lemon bars was a no-brainer. The key to these bars is using the right ingredients, so they are low in carbs, but still have that delicious lemony flavor.
It is the perfect snack for low-carb and keto people out there.
So here is the recipe for my Low-Carb Keto Lemon Bars:
My Low-Cart, Keto Lemon Bars are tangy, sweet, and so delicious, and each bar contains just 3.2 net carbs so you can enjoy it guilt-free!
- 3 large eggs
- 2 lemons, zested and squeezed to yield ¼ c. lemon juice
- ¾ c. + 1 T. monk fruit sweetener or erythritol, divided
- ¼ c. coconut flour
- 8 T. unsalted butter, melted 1 c. (I prefer Queensland Unsalted Butter) which I can easily order from Shopee PH+ 5 T. almond flour
1. Add eggs, lemon juice, 1 T. lemon zest, ¾ cup monk fruit sweetener, and coconut flour to blender container.
2. Blend until smooth and creamy.
3. Place in refrigerator until slightly thickened, 15-20 minutes.
4. When you are ready to bake, preheat oven to 350 degrees F and line an 8×8-inch square baking pan with a piece of parchment paper.
5. In medium mixing bowl, add melted butter, almond flour, and remaining tablespoon of monk fruit sweetener.
6. Mix until a smooth dough forms.
7.Press almond flour crust into the prepared baking pan. Pan bake crust for 7 minutes.
8. Remove crust from oven and set aside to cool slightly while the filling thickens in the refrigerator.
9. Pour the filling over the crust and bake until the center is set, 18-20 minutes.
7.Remove from oven to a cooling rack and let the lemon bars cool completely before slicing and serving. Enjoy!
Nutritional Information: *
Calories:198 Fat: 17.8g
Protein: 6.1g Carbs/Serving:
Total Carbs: 15.4g
Net Carbs: 3.2g
*Source: HappyForks.com recipe analyzer.
Low-Carb Keto Lemon Bar
- 1 Electric Food Processor
- 3 large eggs
- 1/4 c lemon juice 2 lemons, zested and squeezed to yield ¼ c. lemon juice
- 3/4 cup + 1 T Monk Fruit Sweetener or Erythritol, divided
- 1/4 cup Coconut flour
- 8 T unsalted butter melted
- 1 cup + 5 T Almond Flour
- Add eggs, lemon juice, 1 T. lemon zest, ¾ cup monk fruit sweetener, and coconut flour to blender container.
- Blend until smooth and creamy. Place in refrigerator until slightly thickened, 15-20 minutes.
- When ready to bake, preheat oven to 350 degrees F and line an 8×8-inch square baking pan with a piece of parchment paper. In medium mixing bowl, add melted butter, almond flour, and remaining tablespoon of monk fruit sweetener.
- Mix until a smooth dough forms.
- Press almond flour crust into the prepared baking pan. Pan bake crust for 7 minutes.
- Remove crust from oven and set aside to cool slightly while the filling thickens in the refrigerator. Pour the filling over the crust and bake until the center is set, 18-20minutes.Remove from oven to a cooling rack and let the lemon bars cool completely before slicing and serving.
- Total Carbs: 15.4g
- Fiber: 2.2g
- Net Carbs: 3.2g
Lemon bars have a long and yummy history.
According to legend (hehe), the first ever recorded recipe for a lemon bar was published in the Chicago Daily Tribune on August 27, 1962.
The recipe was submitted by Mrs. Eleanore Mickelson for the column titled “Today’s $5 Favorite Recipe.”
Her lemon bar recipe was quite simple. She used two eggs and three tablespoons of lemon juice. She used a 9 x 9 pan. Some say the lemon meringue pie may have been the inspiration for the lemon square, which is believed to have originated as a variation of that dessert.
Lemon squares have no precise origin, so Mrs. Mickelson’s recipe contribution to the Chicago Daily Tribune is credited as the first published recipe by food historians.
In 1963, the Betty Crocker R&D staff released a lemon bar recipe that was very similar to Mrs. Mickelson’s but lacked the flour for the curd. Lemon squares became increasingly popular from then on.
Lemon bars are a popular dessert because they are sweet and tart at the same time. They are also easy to make, which makes them a good choice for a dessert when you’re short on time. You can also add other ingredients to the lemon bars, such as blueberries or raspberries.
And oh, I did not know there is such an event as National Lemon Bar Day!
On October 15 each year, National Lemon Bar Day is observed. Following a bake sale in which he discovered that many individuals had never eaten a lemon bar before, Michael McCarthy established the holiday in 2019.
FAQ on Lemon Bars:
What’s the deal with my lemon bars’ being so gooey?
Lemon bars are made with a lemon curd baked on top of the shortbread crust. When they’ve cooled, they will tend to be soft and somewhat sticky. Allow them to set fully when removing them from the oven to avoid them becoming too gooey. Also, it may be too gooey because of too much lemon juice.
What happens when you overcook lemon bars?
When lemon bars are overcooked, the filling will have a lumpy consistency. The bars will be slightly runny, which could be quite unappetizing.
Why are my lemon bars foamy?
Your lemon bars are foamy due to the layer of air bubbles from the eggs that rose to the surface. This is quite normal, so don’t worry.
How do you know if your lemon bars are cooked?
Now, if you are like me who is not so sure and always in doubt, you will know your lemon bars are perfectly baked when you followed the recommended baking time, the edges of the lemon bars are golden, and the filling is set, not wobbly in the center.
How do you know if lemon bars are overcooked?
If the top starts to crack, it’s getting overcooked.
Why are my lemon bars hard?
You can always check on your lemon bars by doing the wiggle test. The curd should wiggle like firm jello. If it does not, your bars may be overcooked.
Why are my lemon bars not setting?
It usually implies that you’ll need to bake them longer. If your bars’ edges brown faster than the centers, cover them with aluminum foil and reduce the temperature. The edges should be firm but not rigid, while the centers should be jiggly without being runny. As they cool, they will solidify fully.
So have you tried my Keto Lemon Bar Yet?
If you’re on a low-carb keto diet and in the mood for a sweet treat, give my keto lemon bars a try. They’re sugar-free, gluten-free, dairy-free, and taste amazing! I think you’ll love them as much as I do. Have you ever tried making your own keto dessert? What was your favorite recipe?