Low carb lemon bars

Low carb lemon bars

Low carb lemon bars

Super easy
Preparation time: 10 min.
Baking time: 40 min.
Refridgerator: 120 min.
12 lemon bars

These low carb lemon bars don't just look cute, they're delicious too. It's a perfect Easter recipe to serve at brunch. The fresh taste of lemon with a nice crunchy sweet bite of the biscuit makes for a delicious recipe. In addition, the yellow gems look great on the table during Easter! By the way, it is also a great recipe for the weekend with tea or coffee. In fact, these cuties suit every occasion. With only 1.8 carbs per lemon bar, it fits into a low carb lifestyle. They are also sugar free due to the sugar substitutes from Steviala. Curious? Learn how to make them below! It's a simple and quick recipe. You just need a little patience before you can eat them!

Ingredients

Low carb lemon bars

  • 170 grams butter (room temperature)
  • 125 grams Steviala almond flour
  • 25 grams Steviala coconut flour
  • 35 grams Steviala Kristal Sweet
  • 30 grams Steviala Frost

Sugar free lemon filling

  • 3 eggs
  • 20 grams Steviala almond flour
  • 90 ml lemon juice
  • zest of 1/2 lemon
  • 50 grams Steviala Kristal Sweet Vanilla

Baking supplies

  • oven
  • mixing bowl
  • electric hand mixer
  • square baking thin (20x20 cm)
  • baking paper

Preparation

Low carb lemon bars

Start by making the bottom. First, preheat the hot air oven to 175 degrees. Then cut the butter into small cubes. Next, add the Kristal Sweet and the butter to the mixing bowl. Then beat this for 2 minutes. This will make the butter creamy. Then sieve the almond flour, coconut flour and Frost over the mixing bowl. You then beat it well until a smooth dough is formed.

Then press the dough into a greased square baking tin (20×20) and bake the bottom in the oven for 18 minutes. Let the base cool completely outside the oven.

Filling without sugar

In addition, the filling is made quickly and easily. Add all ingredients to a mixing bowl and then mix for 2 minutes. Then pour the mixture over the bottom. Bake the low-carb lemon bars in the oven at 175 degrees for 20 minutes. Then let the bars cool outside the oven after baking. Then refrigerate for at least 2 hours before serving.

Tips

Store the low-carb lemon bars in the refrigerator for up to 1 week.

Prefer to make another recipe with lemon? How about the Lemon meringue pie? Or the Lemon Meringue cheesecake? or do you prefer the low carb lemon cake?

Nutritional values per portion

  • Calorieën: 206
  • Carbs: 1.8
  • Fats: 12.5
  • Protein: 4.9

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