Imagine savoring a delightful dessert that captures the essence of sunny days and family gatherings. Our Low-Carb Lemon Bars are a refreshing treat, perfectly balanced with zesty lemon zest and a silky smooth filling. These bars are not only a delicious indulgence but also a guilt-free choice for those watching their carb intake. Whether it’s a summer picnic in the garden or a cozy family brunch, these lemon bars are sure to become a favorite. They bring a burst of freshness and creativity to your kitchen, embodying the essence of shared moments and culinary exploration that Zynahz stands for.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 squares
Skill Level: Easy
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, melted
- 1/4 cup erythritol or preferred low-carb sweetener
- 2 large eggs
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest (from about 1 lemon)
- 1/3 cup erythritol, powdered
- 1/2 tsp baking powder
- 1/4 tsp salt
- Powdered erythritol, for dusting
- Fresh lemon slices and mint leaves, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, combine almond flour, coconut flour, and 1/4 cup erythritol. Add melted butter and mix until dough forms. Press the dough evenly into the prepared baking dish.
- Bake the crust for 10 minutes, then set aside to cool slightly.
- In another bowl, whisk the eggs until combined. Add lemon juice, lemon zest, 1/3 cup erythritol, baking powder, and salt. Mix until smooth.
- Pour the lemon mixture over the baked crust and return to the oven. Bake for an additional 15-20 minutes, or until the filling is set and firm to the touch.
- Allow the bars to cool completely in the baking dish, then refrigerate for at least 1 hour before cutting into squares.
- Before serving, dust the top with powdered erythritol and garnish with fresh lemon slices and mint leaves if desired.
Helpful Tips
If you’re new to low-carb baking, make sure to use powdered erythritol for the topping to replicate the traditional powdered sugar texture. You can also replace erythritol with another low-carb sweetener of your choice, but adjust the quantity to taste.
Storage Instructions & Substitutions
These lemon bars can be stored in an airtight container in the refrigerator for up to 5 days. For a nut-free option, you can substitute sunflower seed flour for almond flour and oat fiber for coconut flour.
Pairings
Serve these refreshingly zesty bars with a cup of hot chamomile tea or a chilled glass of mint lemonade to complement the lemony flavor. For a more decadent treat, pair them with a dollop of fresh whipped cream or a scoop of vanilla keto ice cream.
At Zynahz, our mission is to bring joy and creativity into your kitchen, turning everyday moments into delightful culinary experiences. We encourage you to try these Low-Carb Lemon Bars and share your creations with us! Spread the joy by sharing this recipe with friends and family. Don’t forget to explore more recipes on Zynahz, follow us on social media, and sign up for our newsletter for more delicious inspirations. Happy cooking!
