This keto lemon bar is tangy, sweet, and super easy to make. This refreshing little treat has only 65 calories and 3 grams of carbs per serving.
I love dessert with lemons! Especially lemon bars are so refreshing to enjoy. This is a keto and also low-calorie version in case someone is watching his/her diet.
These keto lemon bars are mainly made with almond flour, freshly squeezed lemon juice, and Greek yogurt. I knew we could eat butter on the keto diet, but I chose to omit it to make it lower in calories. If higher calories don’t bother you, feel free to swap unsweetened apple sauce for unsalted butter.
Ingredients
- Almond flour – This flour is high in protein, manganese, vitamin E, and monounsaturated fats, low in carbohydrates, and contains fiber
- Erythritol/monk fruit mixture – sugar substitute, 0 Calories, 0 Net Carbs, Gluten-free
- Kosher salt – enhances the flavor of foods, no iodine
- Unsweetened applesauce – butter substitute, rich in antioxidants and soluble fiber
- Egg – 6 grams of protein and 5 grams of healthy fats each
- Fat-free Greek yogurt – rich in calcium and protein
- Freshly squeezed lemon juice – rich in vitamin C
- Lemon zest – rich in Vitamin C, Vitamin A, beta carotene, folate, calcium, magnesium, and potassium
- Vanilla extract – enhances the flavor
How to make the keto lemon bar
Preheat an oven to 350°F (180°C) and line an 8″ x 8″ baking pan with parchment paper and grease with cooking spray.
In a large bowl, whisk together almond flour, erythritol+monk fruit mixture, salt, and unsweetened applesauce and stir to combine.
Press mixture into prepared pan in an even layer and bake until lightly golden for about 15 minutes. Set aside.
Combine eggs, fat-free Greek yogurt, lemon juice, lemon zest, and vanilla extract in another large bowl.
Add almond flour and erythritol+monk fruit mixture, and whisk to incorporate.
Pour filling over crust and bake until filling is set, 30-35 minutes.
Let cool to room temp, then refrigerate until set, about 2 hours. When ready to serve, cut into squares.
(Optional) Dust with powdered erythritol/monk fruit mixture or other keto-friendly sweeteners.
If you like this keto lemon bar recipe, you may also like:
Keto Lemon Bar
Equipment
- 8"x8" baking pan
- Large bowls
- Parchment paper
- Lemon juicer
Ingredients
For the crust
- 2¼ cups almond flour 200g
- ⅛ cups erythritol/monk fruit mixture 30g
- ¼ teaspoons kosher salt
- ½ cups unsweetened applesauce 110g
- cooking spray
For the filling
- 4 eggs large
- ⅓ cups fat-free Greek yogurt 80g
- ½ cups freshly squeezed lemon juice 120 ml
- 2 teaspoons lemon zest
- ½ cups almond flour 50g
- 4 tablespoons erythritol/monk fruit mixture 60g
- 1 teaspoon vanilla extract
For the decoration
- powdered erythritol/monkfruit mixture optional
Instructions
For the crust
- Preheat an oven to 350°F (180°C) and line an 8″ x 8″ baking pan with parchment paper and grease with cooking spray.
- In a large bowl, whisk together almond flour, erythritol+monk fruit mixture, salt, and unsweetened applesauce and stir to combine.
- Press mixture into prepared pan in an even layer and bake until lightly golden for about 15 minutes. Set aside.
- In another large bowl, combine eggs, fat-free Greek yogurt, lemon juice, lemon zest, and vanilla extract.
- Add almond flour and erythritol+monk fruit mixture, and whisk to incorporate.
- Pour filling over crust and bake until filling is set, 30-35 minutes.
- Let cool to room temp, then refrigerate until set, about 2 hours. When ready to serve, cut into squares,
- (optional) Dust with powdered erythritol / monk fruit mixture or other keto-friendly sweeteners
