Preheat oven to 350F. I simply mixed the flours with low carb sweetener and butter with a pastry cutter.
Coconut Flakes In The Shortbread Keto Crust.
Keto lemon bars with coconut flour. Simple Keto lemon cream cheese frosting. Inclusion in this video does not imply that these websites recipes or their creators are in any way affiliated with associated with or sponsored by Perfect Keto or Highfalutin Low Carb. Almond flour crust.
May 29 2021 by. Press evenly into an 88 parchment paper-lined baking dish. Keto Lemon Coconut Crumble Bars.
Almond flour crust – 15 cup blanched almond flour – 3 tablespoon unsalted butter – 2 teaspoon butter extract Lemon Bar-Wet -3 large eggs -1 large egg yolk -12 cup lemon juice -2 teaspoon lemon extract -2 teaspoon vanilla extract optional -1 teaspoon liquid monk fruit or stevia for added sweetness. Mix ½ cup cream cheese 4 tbsp powdered sweetener squeeze of lemon juice and grated lemon zest. In a large bowl whisk together eggs cooled lemon juice mixture lemon zest stevia and vanilla mixing until well combined.
The Best Keto Lemon Bars Yall just so were all clear Im only here to test recipes. Dont worry if you dont like the taste of coconut. Pull-out-all-the-stops Keto lemon curd frosting.
Keto Lemon Bar Recipe. Stir in coconut flour and allow to thicken for about 5 minutes. ½ cup 100g granulated erythritol ½ cup 120mL fresh lemon juice zest of 1 large lemon ⅓ cup 80g unsalted butter 1 teaspoon 3g powdered gelatine ½ teaspoon 1g xanthan gum 1 cup 100g blanched almond flour ½ cup 50g unsweetened shredded coconut ½ cup 100g granulated.
Mix butter 1 cup almond flour 14 cup erythritol and a pinch of salt. Spread over the lemon bars and grate some extra lemon zest on top. Bake for 12 minutes in preheated oven then remove and allow to cool.
Combine all ingredients and press down evenly into an 8×8 baking dish. The buttery crust on these lemon bars has a little extra crunch from the coconut flakes. Make a batch of sugar free lemon curd and cool in the fridge.
For the crust I ended up using a mix of almond flour and coconut flour to keep the bars gluten-free. Whip 1 cup 240ml of double cream until stiff and fold in the cold lemon. Bake for 20 minutes at 350 degrees F.