Luscious low carb lemon square bars that are very close to the real thing. A low carb and gluten free lemon bar recipe that’s just as good or better than the original – without the guilt and bloating! Keto & Gluten Free Low Carb Lemon Bar Recipe – You must try this recipe.
You actually want to make this low carb lemon bars recipe ahead of time, as they need time to properly set up before you cut into them. I usually make them the day or night before I serve them so they have time to set up. Store in the refrigerator overnight.
Yes, lemon bars do need to be refrigerated. You can keep the sugar-free lemon bars out for a few hours (if you’re serving them for a gathering or party) but any longer they should be refrigerated. They’ll last 2-3 days in the fridge but again, see above they have never lasted that long in our house.
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Keto & Gluten Free Low Carb Lemon Bar RecipeCourse: DessertsCuisine: Ketogenic
Luscious low carb lemon square bars that are very close to the real thing. A low carb and gluten free lemon bar recipe that’s just as good or better than the original – without the guilt and bloating!
- For the Crust:
6 Tbl butter
2 cups almond flour
1/3 cup granulated sugar substitute
1 Tbsp freshly grated lemon zest
- For the Filling:
1/2 cup butter
1/2 cup granulated sugar substitute
1/2 cup fresh lemon juice
1/4 cup lemon zest
6 egg yolks
1/2 tsp xanthan gum
2 Tbsp unflavored gelatin
- For the crust:
- Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined. Press the dough evenly along the bottom and 1/2 inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars. Bake at 350 degrees (F) for 10 minutes. Remove and cool while you make the filling.
- For the filling:
- Melt the butter in a small saucepan on low heat. Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat. Whisk continually until the curd starts to thicken. Remove from the heat and strain into a small bowl. Whisk in the the xanthan gum and gelatin until dissolved and smooth.
- Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan. Bake the bars at 350 degrees (F) for 15 minutes. Remove and cool. Sprinkle with Powdered Swerve before serving if desired. Cut into sixteen 2 x 2 squares.
- Before covering fudge, make sure it is completely cooled. This will prevent condensation from developing on the lid of the container and dripping down on the fudge.
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