Keto Lemon Bars
Vegan keto lemon bars with a crisp almond base and tangy lemon topping for guilt-free indulgence.
Ingredients
For the crust:
- 1 ½ cups almond flour
- 3 tbsp coconut oil melted
- 2 tbsp powdered erythritol or monk fruit sweetener
Pinch of salt
- For the lemon filling:
- 3 large lemons juice and zest
- ½ cup coconut cream
- ⅓ cup powdered sweetener
- 2 tbsp arrowroot powder
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, melted coconut oil, sweetener, and salt for crust.
- Press crust mixture into lined baking dish evenly.
- Bake crust for 12-15 minutes until golden.
- Whisk lemon juice, zest, coconut cream, sweetener, arrowroot, and vanilla for filling.
- Pour lemon filling over baked crust and bake another 12-15 minutes.
- Cool completely, then chill in fridge for at least 2 hours.
- Slice into bars and serve chilled.
Notes
Nutritional Values (Per Serving)
- Calories: 160
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin C: 20%
- Calcium: 6%
- Iron: 5%
- Magnesium: 7%
- Zinc: 4%
Additional Notes & Tips to Enhance Flavor
- Add a sprinkle of shredded coconut on top before baking for extra texture.
- Swap arrowroot with tapioca starch if needed.
- Use fresh lemon zest for the brightest zing.