You will NEVER know that these easy, 5 ingredient Sugar Free Keto Low Carb Lemon Bars are only 100 calories and gluten free! The perfect healthy treat!
PIN Sugar Free Keto Low Carb Lemon Bars
Little squares of luscious, SUGAR free lemon bars are WHAT IS UP this Summer.
Between the easy sugar free no bake keto cheesecake recipe for one and these, evening-need-a-sweet-treat kinda life has been DEFINED.
I know that you share this evening snack situation, so 20 BUCKS that you’re gonna be there right along with ME.
P.s I feel really safe making bets with you. On account of there being a screen in between us and you don’t know where I live. BUT, even if you did, I would still place bets on these heathy lemon bars.
Not that I’m a gamblin’ kinda gal, but these are just THAT GOOD.
These keto lemon bars are hailing from the ever-popular tropical paleo lemon bars recipe where we learned how to make paleo lemon bars with honey. Buuuut then ya’ll have been requesting easy healthy low carb recipes lately and I did NOT want anyone to be left out of the lemon-bar-lovin’ this Summer because that would be sad.
And no one likes being sad. Especially when gluten free lemon bars are involved because, liiike, FOOD AND DESSERT AND STUFF. It is all just too good to EVER have to be sad about.
So there. Sad crisis AVERTED.
What makes these the best lemon bars
These sugar free keto low carb lemon bars are everything that you could dream about:
- A little bit tangy
- Juuuuust the right level of sweetness
- BRIGHT and FRESH
- Crispy-crunchy AND creamy
- Made with only F-I-V-E wholesome ingredients
What can I use instead of monkfruit to make these lemon bars?
If you don’t have monkfruit on hand, you can use another low carb sweetener such as erythritol to make these sugar free keto low carb lemon bars. Or you can take a note from the original paleo lemon bars recipe and use honey, if you’re not out there doin’ the low carb dance.
Not sure what that looks like, but just wanted to give you THE SCOOP.
What can I use instead of coconut flour?
As coconut flour is SO different from any other flours, I don’t recommend making any substitutions. I’ve not tested anything else and don’t think any other flours will work as a 1:1 sub. But, hey, if you try it and it works, LEMME KNOW.
I knew you were going to have questions, so I beat you to the answers PUNCH.
Speaking of punch, the lemon level in these bites of sweet and sour bliss? SO PERFECTLY PUNCHY.
It’s the kind of lemon that hits you SQUARE in the taste buds but “without making your face do that weird pucker thing” (Mr. FFF’s exact words) and then swirls of sweetness tingle your tongue, tying all the flavors up in a way that makes you feel VYR VRY good about your life choice to eat 10 lemon bars for dinner instead of that veggie-packed Mediterranean low carb broccoli salad that you originally planned.
Wait. What? I don’t know anything about that.
Regardless of your willpower around lemon bars (can’t confirm or deny mine is about a NEGATIVE 12) you need to experience their luscious lemon power in your snack-or-dinner-or-who-knows-maybe-even-breakfast-eating life.
I mean. I drink green tea with lemon in the morning sooooooo it’s basically the same thing.
Other recipes you might like:
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Sugar Free Keto Low Carb Lemon Bars
For the crust:
- Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.
- In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
- Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.
- Lower the temperature of your oven to 325 degrees and ensure the oven rack is in the middle of the oven.
- Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
- In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monkfruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
- Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
- Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.
- Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. ***
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 3 . OLD POINTS:2
(per 1 bar, based on recipe making 16)
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