Sugar Free Low Carb Lemon Bars
Sugar Free Low Carb Lemon Bars, a delicious baked bar idea that can be made friendly to low carb, gluten free, keto, sugar free, and vegan diets.
- 2 cups Almond Meal - see post for alternatives, for crust
- ½ cup Tapioca Flour - see post for alternatives, for crust
- ¼ cup Coconut Oil - see post for alternatives, for crust
- ½ tsp Baking Powder
- ¼ cup Sugar Free Maple Syrup - see post for alternatives, for crust
- 2 tbsp Lemon Juice - please use no added sugar
- ½ tbsp Lemon Zest
- 1 cup Coconut Milk - full fat, no added sugar
- ⅓ cup Sugar Free Maple Syrup - see post for alternatives,
- 2 tbsp Coconut Oil - see post for alternatives
- 2 tbsp Tapioca Flour - see post for alternatives,
- 1 tsp Vanilla Extract
Start by making the crust. Preheat the oven to 350 and prep a square baking pan with parchment paper that overhangs the pan slightly
In a large mixing bowl, use a fork or a whisk to mix together the almond meal, baking powder and the tapioca flour. Then blend in the coconut oil and syrup. Transfer this mixture to the prepared baking pan and press it into the pan to form the crust. Bake this for 10-12 minutes or until it begins to brown. Remove the crust from the oven and allow it to cool
For the lemon layer, in a saucepan over medium heat, heat together the lemon juice, zest, coconut milk, remaining maple syrup alternative, remaining coconut oil, remaining tapioca flour, and vanilla extract. Whisk this continually while it cooks to break up the lumps and avoid burning. When the mixture is blended and resembles a lemon curd consistency you can remove it from the heat and transfer the mixture to the prepared crust/base in the square pan
Refrigerate until set after allowing to cool at room temperature for for to ten minutes. This should take about three hours to set. Top with sugar free powder sugar if desired.
You can use either almond meal or almond flour for the base of these bars. The difference between the two is really in the texture result that you are looking for.
Also mentioned above was how to cut these bars as neatly as possible.
The best way to keep your lemon bars from this recipe neat is to first allow them to refrigerate for the full allotted time and then use the parchment paper to remove them from the pan before cutting them into squares.
This recipe offers many variations in the ingredients.
I suggest that you refer to the recipe itself for the ingredients that may work best for you.
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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Calories: 183kcal | Carbohydrates: 8g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Sodium: 18mg | Potassium: 47mg | Fiber: 2g | Sugar: 3g | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!