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For all you lemon lovers, this is the slice for you. This delicious lemon slice features a biscuity base topped with a layer of zesty homemade lemon curd.

You can leave this slice as is, with the gorgeous lemon curd as the top, or sprinkle it with some powdered erythritol, Swerve or xylitol. While I did add the powdered low-carb sweetener for these photos, I actually prefer it without personally as I don’t like my desserts too sweet, and the lemon layer here is fairly sweet to balance out the tartness of the lemons.

Substitutions and Allergy-Friendly Options

For dairy-free lemon bars, you swap the butter for ghee (although it is dairy, it's usually well tolerated) or virgin coconut oil. For nut-free lemon bars, simply swap the almond flour for an equivalent amount of ground sunflower seeds (you could even mix in some unsweetened shredded coconut!).

Some people are sensitive to xanthan gum and experience GI issues and bloating. If you can't use xanthan gum, you can swap it for psyllium powder. We'd use 2 to 3 teaspoons of psyllium powder, 1 tablespoon of gelatine powder or 1 to 2 tablespoons of flax meal. Alternatively, skip the almond milk and xanthan gum and use one large egg instead.

Glucomannan powder is usually well tolerated. It is made from konjak root just like shirataki noodles. You could swap it for about one 2 to 3 teaspoons of arrowroot powder, just remember to recalculate your macros as there are extra carbs. For a carb-free thickening option, use 1 to 2 extra egg yolks.

Finally, some of you may find the lemon layer too tart. If you prefer your lemon slice sweeter, use juice from Meyer lemons or limes. Both of these options are sweeter than regular lemons. You can also add low-carb sweetener to taste.

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0 days, 2 hours, 45 minutes Hands-on 15 minutes Overall 3 hours Allergy information for Low-Carb Lemon Bars ✔ Gluten free ✔ Nut free ✔ Nightshade free ✔ Avocado free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving)

Net carbs 2.1 grams Protein 3.9 grams Fat 9.9 grams Calories 113 kcal Calories from carbs 7%, protein 14%, fat 79% Total carbs 3.6 grams Fiber 1.5 grams Sugars 1.2 grams Saturated fat 2.2 grams Sodium 15 mg ( 1 % RDA ) Magnesium 35 mg ( 9 % RDA ) Potassium 108 mg ( 5 % EMR )

Ingredients (makes 16 squares) Crust: 2 cups almond flour (200 g/ 7.1 oz)

3 tbsp butter, melted (45 ml)

4 tbsp almond milk (60 ml/ 2 fl oz)

4 tbsp granulated Erythritol or Swerve (40 g/ 1.4 oz)

1/ 2 tsp xanthan gum Lemon curd layer: 1 / 2 cup fresh squeezed lemon juice (120 ml/ 4 fl oz), or up to or more to 3 / 4 cup for more zing

cup fresh squeezed lemon juice (120 ml/ 4 fl oz), or up to or more to cup for more zing grated zest of one to two lemons, to taste

1 / 3 cup granulated Erythritol or Swerve (67 g/ 2.4 oz)

cup granulated Erythritol or Swerve (67 g/ 2.4 oz) 2 large eggs

2 egg yolks

3/ 4 tsp glucomannan powder (or up to 1 tsp if using more lemon juice) Optional topping: 1 tbsp powdered Erythritol or Swerve to sprinkle on top, to serve

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Dearna Bond Creator of ToHerCore.com Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses. More posts by Dearna Bond