Enjoy these sweet and tangy lemon bars with no guilt! These Almond Flour Lemon Bars have a delicious low carb shortbread crust and a sweet & tangy lemon filling. Oh and they are gluten free & sugar free too! I love lemon bars because they are one of the easiest desserts to make and will impress everyone you make these for! If you love lemon desserts, try my Sugar Free Lemon Cookies as well!
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What You Will Need
For the Crust:
- Almond Flour – 3/4 cup of fine almond flour. I used the Organic Fine Almond Flour by the brand Prozis. You can use the code KATIE10 for 10% off their website!
- Salt – 1/2 teaspoon.
- Coconut Oil – 2 tablespoons of organic coconut oil. You can get this at Prozis with my discount as well!
- Greek Yogurt – 2 tablespoons of plain, nonfat Greek yogurt to help the crust stick together.
- Monk Fruit – 1/4 cup of confectioners (powdered) style monk fruit or sweetener of choice.
For the Filling:
- Eggs – 3 large eggs.
- Lemon Juice – 1/4 cup of freshly squeezed lemon juice.
- Lemon Zest – The zest of one large lemon. This really brings out the lemon flavor!
- Monk Fruit – 1/4 cup of granular monk fruit or sweetener of choice, for the lemon filling.
How To Make Them
- Preheat oven to 350°F. Spray an 8×8 baking dish with non-stick spray.
- In a medium mixing bowl, beat the coconut oil, Greek yogurt, almond flour, salt, and monk fruit with an electric mixer.
- Press the mixture evenly and firmly into the bottom of the baking dish.
- Bake for 20-25 minutes, or until the edges of the crust are slightly golden.
- In the meantime, make the filling. Beat the eggs, lemon juice, and lemon zest until smooth and slightly bubbling, approximately 2 minutes.
- Pour lemon mixture over the crust into your 8×8 baking dish.
- Bake for 25 minutes, or until the lemon filling is set. Cool completely in the fridge for at least 2 hours.
- Once cooled, cut into 12-16 bars.
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Almond Flour Lemon Bars
Enjoy these sweet and tangy lemon bars with no guilt! These Almond Flour Lemon Bars have a delicious low carb shortbread crust and a sweet & tangy lemon filling. Oh and they are gluten free & sugar free too! I love lemon bars because they are one of the easiest desserts to make and will impress everyone you make these for!
Ingredients
For the Crust
For the Filling
Instructions
-
Preheat oven to 350°F. Spray an 8x8 baking dish with non-stick spray.
-
In a medium mixing bowl, beat the coconut oil, Greek yogurt, almond flour, salt, and monk fruit with an electric mixer.
-
Press the mixture evenly and firmly into the bottom of the baking dish.
-
Press the mixture evenly and firmly into the bottom of the baking dish.
-
Bake for 20-25 minutes, or until the edges of the crust are slightly golden.
-
In the meantime, make the filling. Beat the eggs, lemon juice, and lemon zest until smooth and slightly bubbling, approximately 2 minutes.
-
Pour lemon mixture over the crust into your 8×8 baking dish.
-
Bake for 25 minutes, or until the lemon filling is set. Cool completely in the fridge for at least 2 hours.
-
Once cooled, cut into 12-16 bars.
Servings 16
- Amount Per Serving
- Calories 58kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1.8g9%
- Cholesterol 27mg9%
- Sodium 83.3mg4%
- Total Carbohydrate 1.7g1%
- Dietary Fiber 0.6g3%
- Sugars 0.4g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and may have slight rounding. These are 65 calories each.
