Print

Healthy Sugar-Free Lemon Bars

healthy sugar-free lemon bars - featured image
Print Recipe

A guilt-free, zesty lemon bar recipe with a tender almond flour crust and a silky, sugar-free lemon filling. Perfect for potlucks, family treats, and anyone craving a fresh, healthy dessert.

Ingredients

Scale
  • 1 ¾ cups almond flour (finely ground)
  • ¼ cup coconut flour
  • ¼ cup powdered erythritol (or preferred granulated sugar substitute)
  • ½ cup unsalted butter, melted
  • ¼ teaspoon fine sea salt
  • 4 large eggs, room temperature
  • 1 cup fresh lemon juice (about 4–5 lemons)
  • 1 tablespoon lemon zest
  • ¾ cup powdered erythritol
  • 2 tablespoons almond flour
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, letting the edges hang over for easy removal.
  2. In a large bowl, combine 1 ¾ cups almond flour, ¼ cup coconut flour, ¼ cup powdered erythritol, and ¼ teaspoon salt. Stir to mix evenly.
  3. Pour in ½ cup melted butter and fold gently until the mixture clumps together like wet sand. Press the crust mixture firmly and evenly into the bottom of the prepared pan.
  4. Bake the crust for 12-15 minutes, or until golden around the edges and smelling nutty. Remove from oven and set aside.
  5. In a medium bowl, whisk together 4 large eggs, 1 cup fresh lemon juice, 1 tablespoon lemon zest, ¾ cup powdered erythritol, 2 tablespoons almond flour, and 1 teaspoon vanilla extract until smooth and slightly frothy.
  6. Pour the filling over the hot crust, spreading evenly with a spatula. Return the pan to the oven and bake for 18-22 minutes, or until the filling is just set but still slightly jiggly in the center.
  7. Cool completely in the pan on a wire rack. Refrigerate for at least 2 hours to help the bars set fully and develop flavor.
  8. Use the parchment paper edges to lift the bars from the pan. Cut into 12 squares with a sharp knife, wiping the blade between cuts for clean edges.

Notes

If crust is too crumbly before baking, add a teaspoon of melted butter and press firmly again. To prevent filling over-browning, loosely cover with foil if it bubbles too much. Let bars chill completely before slicing for clean cuts. Powdered erythritol dissolves best to avoid grainy texture. Fresh Meyer lemons can be used for a sweeter note. For dairy-free, substitute butter with coconut oil or vegan butter and eggs with chia eggs (1 tbsp chia seeds + 3 tbsp water per egg).

Nutrition

Keywords: healthy lemon bars, sugar-free lemon bars, keto lemon bars, gluten-free dessert, low carb lemon bars, sugar-free dessert, almond flour lemon bars

Find it online: https://blixfood.com/healthy-sugar-free-lemon-bars-recipe-5-easy-steps-for-zesty-freshness/