World · Keto
Keto Lemon Bars
Tangy lemon curd on a buttery almond flour shortbread crust. Bright, zesty, and irresistible.
Halal-friendly Medium
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 12
3g Net carbs
4g Protein
16g Fat
180 Calories
Per serving
Ingredients
- 1.5 cups (150g) Almond flour
- 1/3 cup Butter, melted
- 2/3 cup Erythritol
- 3 large Eggs
- 1/3 cup Lemon juice
- 1 tbsp Lemon zest
- 2 oz (55g) Cream cheese
- pinch Salt
Method
- Preheat oven to 350°F (175°C). Line an 8x8 pan.
- Mix almond flour, 2 tbsp erythritol, melted butter, and salt. Press into pan.
- Bake crust 12 minutes until golden.
- Whisk eggs, remaining erythritol, lemon juice, zest, and cream cheese.
- Pour over crust. Bake 15-18 minutes until set.
- Cool completely, chill 2 hours. Dust with powdered erythritol.
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