Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later.
- In a medium bowl, whisk together the almond flour, powdered erythritol, and salt until well combined.1 ½ cups almond flour, blanched and finely ground, ¼ cup powdered erythritol or your preferred keto-friendly powdered sweetener, ¼ teaspoon salt
- Add the softened unsalted butter and finely grated lemon zest to the dry ingredients.½ cup unsalted butter, softened, 1 teaspoon lemon zest, finely grated
- Use a pastry blender, fork, or your fingertips to combine the ingredients until a crumbly dough forms. It should resemble coarse sand.
- Transfer the dough to your prepared baking pan. Press the dough down evenly and firmly to create a smooth, consistent layer across the bottom of the pan. You can use the bottom of a glass or a flat measuring cup to help with this.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. The center should be set. Remove from the oven and let it cool completely in the pan while you prepare the lemon curd.
- In a small saucepan (off the heat), whisk together the egg yolks and powdered erythritol until smooth and pale yellow.2 large egg yolks, 3 tablespoons powdered erythritol or your preferred keto-friendly powdered sweetener
- Whisk in the fresh lemon juice until fully incorporated.¼ cup fresh lemon juice
- Place the saucepan over medium-low heat. Stir constantly with a whisk or wooden spoon. Cook for 5-7 minutes, or until the mixture thickens enough to coat the back of a spoon. Do not boil, as this will scramble the eggs.
- Remove the saucepan from the heat. Add the cubed butter, one cube at a time, whisking until each cube is fully melted and incorporated before adding the next. This will create a glossy, smooth curd.2 tablespoons unsalted butter, cut into cubes
- If you prefer a thicker curd, whisk in the xanthan gum slowly. Continue whisking for about a minute until it’s fully combined and the curd has reached your desired consistency.½ teaspoon xanthan gum (optional, for thickening)
- Pour the warm lemon curd evenly over the cooled cookie base in the baking pan. Gently spread it to cover the entire surface.
- Cover the pan with plastic wrap, making sure it doesn't touch the lemon layer if possible. Refrigerate for at least 2-3 hours, or until the lemon curd is firm and set.
- Once chilled, use the parchment paper overhang to lift the entire cookie base and lemon topping out of the pan. Place it on a cutting board. Use a sharp knife or a pizza cutter dipped in hot water to slice into your desired bar shapes.
Notes
Store leftover Keto Lemon Bar Cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze wrapped bars for up to 2 months. These bars are best served chilled or at room temperature.