Keto Lemon Bars
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 16 Bars
For The Shortbread Crust
Preheat the oven to 325 degrees F.
Grease an 8"x 8" baking pan and line it with a strip of parchment paper.
In the bowl of a food processor, combine the coconut flour, confectioners Swerve, and salt.
Add the butter to the food processor and pulse to combine, until it reaches a sandy consistency.
Add the egg white and pulse to combine until the dough is fully hydrated and forms pea-sized pieces.
Press the shortbread dough firmly into the prepared pan. I like to use a second pan of the exact same size to do this but you could use the bottom of a glass or your fingers. Use a piece of plastic wrap to prevent sticking while pressing the dough in if necessary.
Bake at 325 degrees F for 10-12 minutes, until the outer edges of the shortbread have just begun to brown (you still want it to be underdone at this stage). Leave the oven on.
For The Lemon Filling
In a medium bowl, whisk together the lemon juice, lemon zest, vanilla, whole eggs, and egg yolks.
Add the confectioners Swerve, coconut flour, and heavy cream powder, sifting if yours are clumpy. Whisk to combine. For super smooth filling, I highly recommend buzzing the mixture briefly with an immersion blender (also called a stick blender). I use and love this one.
Pour the lemon filling over the shortbread crust and return the pan to the oven. Bake at 325 degrees F for 30 minutes, or just until the filling has set and jiggles as one.
Allow the bars to chill in refrigerator for 2 hours, or overnight. Use the parchment to pop the lemon bars out of the pan and transfer them to a cutting board. If the bars are stuck, just dip the bottom of the pan in a dish of hot water for a minute to gently warm the outermost layer of fat. The bars will slide right out of the pan!
Cut the lemon bars into 16 squares and use a small mesh strainer to dust the tops with confectioners Swerve. Making these lemon bars for a party? For the neatest, cleanest cuts possible, I use a granton blade slicer. I dip the knife in a dish of hot water and quickly dry it with a paper towel before making a cut. Then repeat.
Serving: 1Bar | Calories: 125.9kcal | Carbohydrates: 4.58g | Protein: 3.4g | Fat: 11.8g | Fiber: 2.1g | Sugar: 1.2g