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
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.


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.
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.
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.
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!