These lemon bars are the perfect dessert for the ketogenic lifestyle. Full of flavor, they are grain free, nut free, sugar free, and dairy free.
Growing up, my family especially loved lemon desserts. My dad’s favorite was Lemon Meringue Pie. He would always ask for one for his birthday instead of cake. Isn’t he cute?
While not exactly pie, these lemon bars would definitely have satisfied his lemon craving. They are rich and moist and extra lemony.
I try to alway bring a dessert with me whenever we are invited to someone’s house. If I can enjoy a dessert with everyone else, I can stick with this way of eating and not feel deprived. Not feeling deprived is key. I haven’t felt deprived yet!
I took these lemon bars as part of my contribution to Easter dinner that we shared with some friends. They were a big hit and everyone loved them. If you like, you can read more about my Easter dinner success.
I started with this recipe from Maria Emmerich. I love all her recipes and use them quite often. Since my husband can’t have nuts or dairy, I had to make some changes. This is my version and my family couldn’t be happier. They love them!
- 2 large eggs
- 1/2 tsp lemon extract
- 3/4 cup coconut oil melted
- 3/4 cup coconut flour
- 3/4 cup Swerve
- 3/4 tsp. sea salt
- 5 large eggs
- 3/4 cup Swerve
- 3/4 tsp baking powder aluminum free
- 1/2 tsp sea salt
- 6 tbsp lemon juice
- 1 tsp lemon extract
Preheat oven to 325 degrees. Grease a 9x13 glass pan.
For crust: beat eggs, extract, and oil together until thoroughly mixed. Add flour, sweetener, and salt. Mix until smooth.
Pat evenly into bottom of prepared pan. Bake for 15 minute or until just golden brown. Remove from oven.
Meanwhile, whisk together all topping ingredients.
Pour onto baked crust. Return to oven and bake for 15-20 minutes more.
Let cool before cutting into 32 bars. Sprinkle with extra confectioner Swerve. Store in an airtight container in fridge or freezer.
Each bar has 2 g. carbs, 1 g. fiber, 6.5 g. fat, 2 g. protein.