Delight Your Taste Buds with Keto Lemon Bars: A Zesty, Low-Carb Delight

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    If you like lemon just like I do, you will love this simple and easy to make low carb lemon bar recipe. These lemon bars come with a tangy kick and have a silky, lemon cheesecake layer, sitting on top of a buttery shortbread base, and the whole recipe yields two bars for 2g net carbs. And guess what? They’re gluten-free too!

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Why You'll Fall in Love with These Keto Lemon Bars

    Folks do not need chocolate, orange will do for them. Here are a few reasons why these keto lemon bars might just become your new favorite dessert:

Easy to Make

Perfect especially if this is the first time that you are going to bake a lemon bar in your entire life.

Bursting with Lemon Flavor

Great for those who follow a low-carb diet or fancy lemons on their supplements.

Low in Carbs

Almond butter has only 2 grams of net carbs per serving, if you separate the bar in half.

Versatile Ingredients

When using lemon juice use new lemon juice or concentrate lemon juice as it contains bacteria and can be unsanitary.

Read on for the full breakdown!

Ingredients You'll Need

For the Crust:

Almond Flour

Fresh blanched almond flour to give it the right texture of a shortbread.

Allulose

I like this sweetener for keto and it dissolves like a regular sugar. Monk fruit sweetener should not be recommended since it has a grainy feel to it.

Egg

Room temperature.

For the Filling:

Lemon Juice and Zest

If own lemon juice is there it is the best but if not then the bottled one is also good.

Eggs

Six of them, for the room temperature gooey filling.

Allulose

For sweetness. As always, other kinds of keto sweeteners that do not dissolve well are discouraged.

How to Make Keto Lemon Bars: Step-by-Step

Step 1: Prep

Put the oven at 180C/350F, prepare your 8×8 inch baking pan by covering it with parchment paper.

Step 2: Make the Crust

Place those almond flour, allulose, and egg in a big bowl of your kitchen and mix them thoroughly. Blend well, and spoon this mixture into the lined pan and spread it evenly before patting down.

Step 3: Bake the Crust

Bake the crust for 15 or until gold in color.

Step 4: Design the Filling

Combine eggs with no whites. Pour allulose, fresh lemon juice, and lemon zest and mix well. Continue whisking until smooth.

Step 5: Second Bake

When the crust has finished the baking stage, you should collect it from the oven then spread the filling on it. Bake the bars for 20-22 minutes or until the toothpick inserted in the center comes out clean, though the center should be slightly soft.

Step 6: Cool and Serve

Take from the oven and allow the bars to cool on a rack in the tin. Refrigerate for 2 hours. Finally before serving , dust with more powdered allulose.

Pro Tips for Perfection

Watch the Crust

Pour the lemon filling immediately so that the filling is thick, and the eggs do not break easily.

Avoid Overbaking

The bars will thickens as they cool and after refrigeration or freezing as with the case of cookies.

Extra Tartness

This is again to increase the level of acidity, if you enjoy a high level of tanginess add more lemon zest.

Flavor Enhancements

Adding a small amount of salt or a teaspoon of vanilla essence could possibly give it a much better taste.

Storage Instructions

To Store

The leftover bars should be stored in and airtight container and kept in the fridge for up to 2 weeks.

To Freeze

Bars should also be stored in a zip-lock bag inside the freezer for up to 6months. It should be kept in the refrigerator and then thaw before serving, preferably over night.

Conclusion: Indulge in the Perfect Low-Carb Dessert

Seeing yourself as a keto, gluten-free or just a lemon fan, these keto lemon bars will surely be your favorite treat which is rather simple to prepare and incredibly tasteful. They are very versatile and can be taken during any time of the day and they do not perish hence can be stored for later. So why wait?Get baking and have the zesty ablutions!

If you have any comments for me or any variations that you tried feel free to leave it below. 

Happy baking!