Keto Lemon Bar
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.
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