Low Carb Lemon Bars

In trying to stay at least somewhat healthy during my hiatus from a low carb lifestyle, I made these lemon bars and tested them on my family. Nobody could tell that they were made with a sugar substitute!!

BONUS? Why yes, actually. They were DE-LISH! Be sure to see my notes at the bottom.


Low Carb Lemon Bars

CRUST
3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 cup coconut oil or butter
1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)
1/2 tsp Celtic sea salt

FILLING
3 large eggs
1/2 cup Swerve (or erythritol and 1 tsp stevia glycerite)*
1/2 tsp baking powder
1/4 tsp Celtic sea salt
4 TBS lemon juice
Directions
CRUST: Preheat oven to 325 degrees F. Grease a 8 x 8 square glass pan. In a medium bowl, mix ingredients. This will be a thick cookie crust; press onto bottom of pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.
FILLING: In a medium bowl, beat the ingredients for the filling until well combined. Pour the mixture evenly over the pre-baked crust and bake again for about 15-20 minutes or until set. Let cool. Store in fridge or freezer in an airtight container. Makes about 16 bars.
NUTRITIONAL COMPARISON (per bar)
Traditional Lemon Bar = 160 calories, 8g fat, 1.9g protein, 19g carbs, trace fiber
LOW CARB Lemon Bar = 112 calories, 10g fat, 3g protein, 2.5g carbs, 1.2g fiber

Recipe by: Maria Emmerich


*As a side note, if you are sensitive to sugar alcohols, you may use Splenda or Stevia. Not sure of the ratios, but you could use equivalents and see if it turns out the same.
*Also, you could sprinkle powdered sugar substitute over the top for a nice added touch.
*If LIME or key lime is your thing, you could sub. lime juice for the lemon.
*I added 16 drops of lemon essential oil to enhance the lemon flavor. Give it a try!