Gluten & Dairy Free Keto Lemon Bars

This past month I have been pumping out ALLLL the lemon bar recipes! It’s not summer without making them at least once SO I made them in every way I could think of for every diet under the sun.

There is a new recipe for classic lemon bars using gluten free all purpose flour (King Arthur!) That recipe has a traditional egg based sugary filling! This recipe is super low carb- using blanched almond flour & sugar free sweeteners exclusively. Then we have the egg free recipes- with TWO grain free crust options and 4 different fillings to pick from! Egg Free Lemon Bars, Tangerine Bars, Strawberry Kiwi Bars and Cranberry Orange Bars!

All the variations are great- choose whichever best suites you! There’s no going wrong.

This recipe makes ZESTY , healthy and delicious lemon bars!! They are extremely easy to throw together. Just make sure that you allow the crust to really cool down or else it may lift or fall apart when you pour the filling in. I topped my bars once cooled with regular powdered sugar as I was out of sugar free- but feel free to use a keto version!

Keto & Sugar Free Lemon Bars

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Yield: 16 Bars

Author: Brittany Angell

Prep time: 20 MinCook time: 35 MinInactive time: 15 MinTotal time: 1 H & 10 M

Sugar free sweeteners are tricky business to bake with sometimes! I find Alluose to be one of the best options- and to have the least amount of after taste. Unlike Xylitol which has an after taste that I cant stand to eat anymore. These bars are rich in lemony flavor and have a great custard texture despite being low in carbs! They are a great healthy treat to store in the freezer and eat a little at a time!

Ingredients

Shortbread Crust

• 1 1/2 Cups of Blanched Almond Flour
• 1 Stick (8 tbsp) Salted Butter (regular or Dairy free!) Room Temperature
• 1/2 Cup Granulated Alluose
• 1/2 Tsp Salt

Lemon Filling

• 5 Large Eggs
• 6 Tbsp Lemon Juice
• 1 Cup Granulated Alluose
• 1.5 Tbsp Lemon Zest
• 2 Tbsp Coconut Flour
• 1/4 Tsp Salt

Instructions

1. Preheat oven to 350 degrees. Line a 8x8 Pan with parchment.
2. To the bowl of a stand mixer or food processor all of the crust ingredients. Mix just until the dough comes together. Press evenly into the bottom of the prepared pan. Pro tip: I like to leave a slightly higher edge to help keep the filing in place when its later added.
3. Parbake the crust for 10 minutes. Remove from the oven & place it in the fridge to cool FULLY.
4. While its chilling whisk together the filling ingredients until smooth! Pour into the cooled crust & place back into the oven for 18-22 minutes until mostly set! Allow to cool completely in the fridge until firm before slicing.
5. Store leftovers in the fridge or freezer!

Notes

If you can have SOME sugar- or are looking to just reduce your sugar I highly recommend swapping out 1/4- 1/3 cup of the alluose for granulated cane sugar in the filling. It really does a lovely job of balancing out the sweetness.

If you are sticking to strictly sugar free and want your filling just a tab bit sweeter you can also add in 1/4 tsp Liquid Stevia or Liquid Monk Fruit!

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