Ingredients:
SHORTBREAD CRUST:
- 1/2 cup unsalted butter softened
- 1/4 cup powdered erythritol
- 1 serving Lemon Meringue Keto Chow or Vanilla Keto Chow
- 1/4 cup fine almond flour
LEMON FILLING:
- 1/4 cup lemon juice
- 3 egg(s) room temperature
- 1/2 cup powdered erythritol
- 1 serving Lemon Meringue Keto Chow (or 1 scoop)
Directions:
- Preheat oven to 350 degrees.
FOR THE CRUST:
- Mix ingredients together very well. With your hands press dough evenly into an 8x8 dish lined with parchment paper.
- Bake at 350 degrees for 20 minutes. It will brown but still jiggle a little in the middle.
- Let cool for 5-10 minutes or until it no longer jiggles.
FILLING:
- While the crust cools mix together the filling ingredients until it's nice and smooth.
- Add lemon filling on top of the baked shortbread crust and put in a 350 degree oven for 40 minutes. Cool for 20 minutes and put in the fridge for a least 2 hours.
- You can sprinkle confectioners sugar on top if you wish.
Nutrition Facts
Lemon Bars
Serving Size
1 bar
Amount per Serving
Calories
159.9
% Daily Value*
Fat
13.4
g
21
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
0.96
g
Monounsaturated Fat
4.55
g
Cholesterol
83.4
mg
28
%
Sodium
214.9
mg
9
%
Potassium
403.66
mg
12
%
Carbohydrates
15.8
g
5
%
Fiber
1.9
g
8
%
Sugar
0.6
g
1
%
Sugar Alcohol
12.98
g
Net Carbs
0.92
g
Protein
8.4
g
17
%
Vitamin A
504.99
IU
10
%
Vitamin C
14.44
mg
18
%
Calcium
159.75
mg
16
%
Iron
0.75
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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