Lemon Bars that are low carb/sugar and gluten free! These luscious lip smacking bars have all the flavors you are familiar with, but these can be enjoyed by those watching their carb and sugar intake.
Just in time for Mother’s Day I’m bringing lemon bars that you’ll want to make for all the special ladies in your life! Grandma, Madre, your neighbor that you carpool with that helps shuttling the kids from one event to the next; your best friend that never had children, but looked after yours like they were her own. Yeah, ALL the women that have shown their love and support in your life deserves lemon bars!
As I mentioned when I made these Low Carb Cheesecake Brownies I am experimenting with the technique of baking with gluten-free, low-carb, and low sugar ingredients and I love the results!
For a long time I have limited my sugar and refined carbs because my body doesn’t burn those off like it used to (sucks big time!), but I figured treats were in a different category and nothing was off limits since I don’t eat them often, but I’m finding that I like the challenge of turning recipes that I enjoy into a healthier snack!
I also want to have a collection of gluten-free treat options at my finger tips since there are so many people that avoid wheat in foods. Plus, when I share them no one notices that I didn’t use granulated sugar or wheat in the recipe!
These bars have a creamy filling with a little zesty tang from the fresh lemon juice that’s followed up with sweetness. I used coconut oil in the crust, but you can substitute it for the same ratio of butter if you would like.
- ¾ cup coconut oil
- ¼ teaspoon kosher salt
- 1 egg yolk
- 1 cup almond flour
- 2 tablespoons coconut flour
- ¼ cup powdered sugar (Swerve for no sugar)
- Lemon Filling
- ½ cup Truvia Baking Blend or Swerve for no sugar
- 4 large eggs
- ⅔ cups fresh lemon juice (about 4 large lemons)
- 2 tablespoons lemon zest
- 4 tablespoons almond flour
- Preheat oven to 350 degrees. Line a 8" x 8" baking dish with parchment paper and set aside.
- For the crust melt the coconut oil in the microwave until it liquifies. Add powdered sugar, egg yolk and stir until blended. In a small separate bowl whisk together the almond and coconut flours with the salt. Add to liquid and mix forming a dough. Press onto the bottom of the prepared pan and bake for 20 minutes or until lightly brown. Cool on a baking rack.
- For the lemon filling in a medium bowl beat the eggs and Truvia with an electric hand mixer until smooth. Add the lemon juice and zest. Fold in the almond flour.
- Pour over crust and bake for about 20 minutes or until filling has set. Cool on a baking rack and refrigerate for about an hour before cutting.
- Garnish with powdered sugar and fruit of your choice.
Adapted from Coconut Oil Cooking, Healthy Lemon Bars (Now I can’t find the exact link).