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You will NEVER know that these easy, 5 ingredient Sugar Free Keto Low Carb Lemon Bars are only 100 calories and gluten free! The perfect healthy treat!

PIN Sugar Free Keto Low Carb Lemon Bars

Little squares of luscious, SUGAR free lemon bars are WHAT IS UP this Summer.

Between the easy sugar free no bake keto cheesecake recipe for one and these, evening-need-a-sweet-treat kinda life has been DEFINED.

I know that you share this evening snack situation, so 20 BUCKS that you’re gonna be there right along with ME.

P.s I feel really safe making bets with you. On account of there being a screen in between us and you don’t know where I live. BUT, even if you did, I would still place bets on these heathy lemon bars.

Not that I’m a gamblin’ kinda gal, but these are just THAT GOOD.

These keto lemon bars are hailing from the ever-popular tropical paleo lemon bars recipe where we learned how to make paleo lemon bars with honey. Buuuut then ya’ll have been requesting easy healthy low carb recipes lately and I did NOT want anyone to be left out of the lemon-bar-lovin’ this Summer because that would be sad.

And no one likes being sad. Especially when gluten free lemon bars are involved because, liiike, FOOD AND DESSERT AND STUFF. It is all just too good to EVER have to be sad about.

So there. Sad crisis AVERTED.

What makes these the best lemon bars

These sugar free keto low carb lemon bars are everything that you could dream about:

A little bit tangy

Juuuuust the right level of sweetness

BRIGHT and FRESH

Crispy-crunchy AND creamy

Made with only F-I-V-E wholesome ingredients



[jumprope code=BkLM8JLW products=none] This just in: you’re gonna LOVE ‘em.

What can I use instead of monkfruit to make these lemon bars?

If you don’t have monkfruit on hand, you can use another low carb sweetener such as erythritol to make these sugar free keto low carb lemon bars. Or you can take a note from the original paleo lemon bars recipe and use honey, if you’re not out there doin’ the low carb dance.

Not sure what that looks like, but just wanted to give you THE SCOOP.

What can I use instead of coconut flour?

As coconut flour is SO different from any other flours, I don’t recommend making any substitutions. I’ve not tested anything else and don’t think any other flours will work as a 1:1 sub. But, hey, if you try it and it works, LEMME KNOW.

I knew you were going to have questions, so I beat you to the answers PUNCH.

Speaking of punch, the lemon level in these bites of sweet and sour bliss? SO PERFECTLY PUNCHY.

It’s the kind of lemon that hits you SQUARE in the taste buds but “without making your face do that weird pucker thing” (Mr. FFF’s exact words) and then swirls of sweetness tingle your tongue, tying all the flavors up in a way that makes you feel VYR VRY good about your life choice to eat 10 lemon bars for dinner instead of that veggie-packed Mediterranean low carb broccoli salad that you originally planned.

Wait. What? I don’t know anything about that.

Maybe.

Regardless of your willpower around lemon bars (can’t confirm or deny mine is about a NEGATIVE 12) you need to experience their luscious lemon power in your snack-or-dinner-or-who-knows-maybe-even-breakfast-eating life.

I mean. I drink green tea with lemon in the morning sooooooo it’s basically the same thing.

Other recipes you might like:

Paleo Lemon Bars

No Bake Paleo Lemon Bars

Strawberry No Bake Gluten Free Paleo Lemon Bars

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Prep: 1 hour Cook: 25 minutes Total: 1 hour 25 minutes Ingredients For the crust: 1/2 Cup Coconut oil, at room temperature (should be the consistency of softened butter) 1/2 Cup Coconut oil, at room temperature (should be the consistency of softened butter)

2 Tbsp Monkfruit * 2 Tbsp Monkfruit *

Pinch of salt Pinch of salt

1 Cup Coconut flour, sifted (95g) ** 1 Cup Coconut flour, sifted (95g) ** For the topping: 4 Eggs 4 Eggs

2 tsp Lemon zest 2 tsp Lemon zest

3/4 Cup Fresh lemon juice (about 6 large juicy lemons) 3/4 Cup Fresh lemon juice (about 6 large juicy lemons)

1/2 Cup Monkfruit 1/2 Cup Monkfruit

1 1/2 tsp Coconut flour, sifted 1 1/2 tsp Coconut flour, sifted Instructions Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.

In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.

Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.

Lower the temperature of your oven to 325 degrees and ensure the oven rack is in the middle of the oven.

Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.

In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monkfruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.

Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.

Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft.

Using a VERY sharp knife (or else you might not cut through the crust) cut the bars into squares and DEVOUR. *** Tips & Notes: *See blog post for notes on other sweeteners **As with all GF baking, please weigh your flour to ensure results *** The first bar is a little difficult to get out, so be gentle! But, once one is out, it's smooth sailing! Store bars in the refrigerator until ready to serve. Monkfruit does become grainy as it cools and sits for a long term, so bars are best made as close to serving as possible (keeping chilling time in mind) Nutrition Info: Calories: 106 kcal (5%) Carbohydrates: 4.7 g (2%) Protein: 2.5 g (5%) Fat: 8.9 g (14%) Saturated Fat: 7.2 g (45%) Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 0.8 g Cholesterol: 46.5 mg (16%) Sodium: 40.9 mg (2%) Potassium: 31.4 mg (1%) Fiber: 2.3 g (10%) Sugar: 0.8 g (1%) Vitamin A: 75 IU (2%) Vitamin C: 7.3 mg (9%) Calcium: 6 mg (1%) Iron: 1 mg (6%) Nutrition Disclaimer Recipes written and produced on Food Faith Fitness are for informational purposes only.

FOR THIS RECIPE, I RECOMMEND:

Nutrition Facts Sugar Free Keto Low Carb Lemon Bars Amount Per Serving Calories 106 Calories from Fat 80 % Daily Value* Fat 8.9g 14% Saturated Fat 7.2g 45% Polyunsaturated Fat 0.4g Monounsaturated Fat 0.8g Cholesterol 46.5mg 16% Sodium 40.9mg 2% Potassium 31.4mg 1% Carbohydrates 4.7g 2% Fiber 2.3g 10% Sugar 0.8g 1% Protein 2.5g 5% Vitamin A 75IU 2% Vitamin C 7.3mg 9% Calcium 6mg 1% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 4 POINTS+: 3 . OLD POINTS:2

(per 1 bar, based on recipe making 16)





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