Sugar-free lemon bars - low carb and ketogenic
Ingredients
For the base
90g of Butter (melted)
1 yolk
10 drops of Vanilla Stevia
150g of Almond flour
30g of Coconut flour
60g of Erythritol powder
For the cream
3 eggs
90g Lemon juice (2/3 lemons)
The peel of 1 lemon
150g of Erythritol powder
15/20 drops of Vanilla Stevia
120g of Almond flour
40g of Heavy cream
1g of Xanthan gum
- Times
- Preparation: 20 min
- Cooking: 30 min
- Total: 50 min
- Servings
- Total servings: 15
- Portion: 1 slice
- Nutrition label
- Carbs: 6.4/25g
- Proteins: 5.7/100g
- Fats: 16.3/167g
- Show nutrition label
Directions
Base
- 1
In a bowl, add all the ingredients for the base and mix the ingredients well.
- 2
Prepare a pan (28x8cm) with parchment paper and spread the mixture evenly without leaving holes.
- 3
Cook at 350° (180° celsius) for about 10 minutes. Then let the base cool down.
Bars
- 1
In a bowl, sift the almond flour and add the xanthan gum, erythritol and lemon peel. Mix the ingredients.
- 2
Add the lemon juice, cream and eggs. Stir until you get a creamy mixture.
- 3
Spread the cream over the precendeza cooked base, and cook everything again for another 20 minutes, again at 350° (180° celsius).
- 4
Leave to cool in the refrigerator for at least 1 hour, then cut into about 15 bars and serve!