Keto lemon and almond bars

Refreshing keto lemon and almond bars made with almond flour, butter, lemon and yacon syrup. A rich dessert with plenty of fat for a ketogenic diet.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 25 min
• Total time: 45 min
• Calories: 350 kcal per serving
• Protein: 12 g
• Fat: 30 g
• Carbs: 8 g

Ingredients

• 150g almond flour
• 50g butter
• 1 pinch of salt
• 3 organic eggs
• 100ml lemon juice
• 1 unwaxed lemon
• 3 tbsp yacon syrup

Method

You’ll need: oven · cake tin · chopping board · knife · mixing bowl · grater

1. Use melted butter for the dough.
2. Preheat the oven to 175 °C (155 °C fan). Mix the almond flour, butter and salt and press the dough into a small baking tin.
3. Pre-bake the almond base for 10 minutes until lightly golden brown.
4. Grate the zest of the unwaxed lemon and whisk it with the lemon juice, eggs and yacon syrup in a bowl.
5. Pour the liquid lemon cream onto the pre-baked base.
6. Bake everything for another 15 minutes until the cream has set. Let the bars cool completely before cutting.

Good to know

Lemony, fresh and fully keto-friendly. These lemon bars need no flour at all and are built on a nutty almond base.

Swaps

Yacon syrup → puréed soft dates (although this increases the carbs considerably).

Cooking tips

Be sure to use finely ground, blanched almond flour rather than coarse almonds, otherwise the base will crumble.

Storage

Store in a cool place. The bars freeze brilliantly and can be thawed one at a time as needed.

Allergens

Contains eggs, milk (butter) and tree nuts (almonds).

Frequently asked questions

Can you freeze lemon and almond bars?

The bars freeze brilliantly and can be thawed one at a time as needed.