Low Carb Lemon Bars

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I love lemon bars for their tangy and tart taste.

One thing about lemon bars though, is that they usually are very sugary and high in carbohydrates.

I worked on this recipe combining a traditional lemon bar, with some low carb ingredients.

 I love how this came out and I’m glad I get to share with you.

Ingredients for low-carb lemon bars

 You’ll need the following ingredients for low carb lemon bars

 Crust

•  1/2 cup almond flour
•  1/2 cup all-purpose flour
•  1/2 tablespoons granulated sweetener
•  6 tablespoons of melted butter
•  one teaspoon vanilla
•  one teaspoon salt

 Filling

• One cup of lemon juice (around 4 fresh lemons)
• 1 tbsp xanthan gum
• 6 large eggs
• 2 cups granulated sweetener (for me the Truvia conversion was 3 tablespoons and one teaspoon)
• Confectioner’s sugar to dust

For your dish

Adams Lemon Extract

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Salt

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Vanilla Extract

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How to make low carb lemon bars

There are few tools you’ll need to make these lemon bars.  I suggest baking them in a glass baking dish, it helps you see the different layers, and you won’t get a weird taste from the lemon and an aluminum pan.

Secondly, I blended all of these ingredients with a hand mixer. You’re more than welcome to use a stand mixer, but a hand mixer will do just fine.

First, start by mixing melted butter, sugar, vanilla and salt for your shortbread crust.

Add your flour and almond flour mixture and combine until thoroughly mixed.

Press out your crust into your 9×9 glass pan, making sure to spread it evenly.

Bake in the oven at 325 degrees Fahrenheit for 20 to 22 minutes.

Start to work on your filling while the crust is baking. 

Combine lemon juice and xanthan gum until thoroughly mixed and there are no lumps in the  mixture.

Add in your eggs one at a time and stir until each egg is incorporated completely.

Finally, add in your granulated sugar and mix until sugar is completely Incorporated.

By  the time your filling is done,  your crust should also be partially baked.  remove your crust from the oven and while the crust is still hot, pour your lemon bar filling over the top.

Bake for an additional 20 to 22 minutes or until the filling mixture no longer jiggles.

Pull from the oven and  let completely cool. Refrigerate lemon bars for 2 to 4 hours.

When ready to eat, dust with confectioners sugar, cut into squares and enjoy. 

What about the flour in the crust?

Here’s the deal. While you can sub the 1/2 cup for all-purpose flour for 1/2 cup of coconut flour, I did not.

If you’re a frequent reader to know that I do not have a love for coconut flour. I don’t like the taste at all and I avoid it.

If you like, it, feel free to use it in place of flour. If you don’t like it, you can use AP flour. You’ll still have a low carb count per square. I ate 3 of these in a day (to taste test, and make sure each batch was solid). I’m sensitive to carbohydrates, and I didn’t see a meaningful blood sugar spike.

At the end of the day, do what works for you in this recipe. The better result was using the small amount of AP flour.

I’m so happy to share this recipe with you. It’s so easy to make, super delicious and gives you that sour mouth pucker feeling, with all the nostalgia attached.

Make sure you save this as a pin for later in case you can’t make it today!

Check out more of my dessert recipes, and leave me a comment to let me know how you like these lemon bars.

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