Keto Lemon Cake Bars 🍋
Serving Size: 12 Bars

Ingredients

For the Cake Base:

  • 1 1/2 cups almond flour
  • 1/3 cup powdered erythritol or monk fruit sweetener
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For the Lemon Glaze:

  • 1/2 cup powdered erythritol or monk fruit sweetener
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper, leaving an overhang for easy removal.
  2. Prepare the Cake Base:
    • In a large mixing bowl, whisk together almond flour, powdered sweetener, baking powder, and salt.
    • Add melted butter, eggs, lemon zest, lemon juice, and vanilla extract. Mix until well combined and smooth.
    • Pour the batter into the prepared baking dish and spread it out evenly.
  3. Bake the Cake Base:
    • Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
    • Remove from the oven and let it cool completely in the baking dish.
  4. Prepare the Lemon Glaze:
    • In a small bowl, whisk together powdered sweetener, lemon juice, and lemon zest until smooth.
    • Once the cake base has cooled, spread the lemon glaze evenly over the top.
  5. Chill and Serve:
    • Chill the cake in the refrigerator for at least 1 hour to allow the glaze to set.
    • Once set, remove the cake from the baking dish and cut into 12 bars.

Nutritional Information (Per Bar, Approximate)

  • Calories: 138
  • Total Fat: 12g
    • Saturated Fat: 2g
  • Carbohydrates: 7g
    • Net Carbohydrates: 3g
    • Fiber: 4g
    • Sugars: 1g
  • Protein: 4g

Tips

  • Sweetener: Use a powdered sweetener to avoid grittiness in the glaze. Erythritol and monk fruit are both great options.
  • Zest & Juice: Fresh lemon zest and juice are key for the bright, tangy flavor. Make sure to zest before juicing.
  • Cooling: Allow the bars to cool completely before applying the glaze to ensure it sets properly.
  • Storage: Store the bars in an airtight container in the refrigerator. They can last up to a week or be frozen for longer storage.

Benefits

  • Low-Carb: This recipe is low in carbs and sugar, making it suitable for a keto diet.
  • Almond Flour: Provides healthy fats and protein while being low in carbs.
  • Vitamin C: Lemon juice and zest add a good dose of vitamin C, enhancing flavor and nutrition.
  • Easy Prep: The recipe is simple and quick to prepare, making it a convenient option for keto dessert cravings.

Enjoy these refreshing and tangy keto lemon cake bars as a delicious treat that fits perfectly into your low-carb lifestyle! 🍋