How can I make egg-free lemon bars?

I didn’t test an egg-free version but I feel you could try mixing coconut cream, lemon juice, erythritol, salt, and some gelatin together and refrigerate it until firm.

How can I make paleo lemon bars?

You can easily make these bars Paleo-friendly by using raw honey, organic cane sugar, maple syrup, etc instead of erythritol.

Can I substitute almond flour for coconut flour?

I didn’t test an almond flour version but I have seen recipes that use almond flour in the filling. You could try ¼ cup of almond flour in the filling instead of coconut flour.

How do I store these keto lemon bars?

These keto lemon bars will last about 5 days if you store them in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months.

Keto Lemon Bars Recipe (Paleo)

Print Recipe

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These low carb Keto Lemon Bars use a coconut flour shortbread crust and a creamy lemon filling bursting with flavor. They’re easy to make and only require 6-ingredients. These low-carb lemon bars are gluten-free, keto, and Paleo-friendly.

Author: Tiffany - The Coconut Mama
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes + cooling time
Yield: 16 squares 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Gluten Free

Ingredients

6 large eggs + 2 egg yolks, at room temperature
1 cup lemon juice (5-6 lemons) fresh lemon juice is best, but bottled will work too
1/2 cup powdered erythritol blend
1 tablespoon coconut flour
1/2 teaspoon of salt
optional – extra powdered erythritol or swerve confectioners for dusting bars
1 recipe for coconut flour pie crust

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Instructions

First, line an 8×8 baking dish with parchment paper and make the shortbread dough and bake it. While it is baking make the filling.
After the crust is done, preheat the oven to 325° F.
Add 6 eggs and 2 egg yolks to a large mixing bowl and whisk together.
Add lemon juice, erythritol, coconut flour, and salt, and stir again to combine. Make sure the filling has been really mixed so you don’t end up with any white egg chunks after it has baked.
Pour the filling over the baked crust. Bake at 325° F for 20-30 minutes or until the filling is just set in the center and no longer jiggles.
Allow the bars to cool in the baking pan at room temperature for 1-2 hours. Then transfer to the refrigerator and cool for another 1-2 hours.
To serve, lift the parchment paper out of the baking pan. Dust the bars with extra powdered erythritol. Then cut into squares. It is best to serve these bars chilled.

Notes

Note: Consider sifting the powdered erythritol before adding it to the filling to remove any clumps.

Nutrition Facts

Serving Size: 1 bar
Calories: 140
Fat: 11g
Carbohydrates: 10.8g (2.6g net carbs)
Fiber: 2.1g
Protein: 4.7g

Find it online: https://thecoconutmama.com/keto-lemon-bars/