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prep time
20 min
cook time
35 min
ready time
55 min
Keto Lemon Bar Cookies
Spring is almost here and it's the perfect time to indulge in delightful Keto spring desserts. These lemon bar cookies are a mouthwatering combination of tangy lemon curd and buttery almond flour crust, making them the ultimate treat for the season. With their Low-Carb profile and irresistible flavor, these Keto-friendly spring desserts are sure to brighten any gathering or afternoon snack. These Low-Carb spring desserts are a delightful way to satisfy your sweet cravings while staying true to your keto lifestyle.
Can you use a different sweetener?
While this recipe calls for Swerve, you can easily substitute them with other Keto-friendly sweeteners. Monk fruit sweetener, erythritol, or stevia are all suitable alternatives that provide sweetness without the added carbs. Adjust the quantity according to your taste preferences, ensuring that the sweetness level remains balanced with the tartness of the lemon curd.
Can you make these bigger using a regular muffin tin?
Absolutely! If you prefer larger portions or don't have a mini muffin pan, you can use a regular muffin tin to make bigger lemon bar cookies. Simply press the almond flour dough into the bottom and up the sides of greased muffin cups, creating a well for the lemon curd filling. Adjust the baking time accordingly to ensure that the crust is golden brown and the filling is set.
How to store this recipe?
To keep these lemon bar cookies fresh and delicious, store them in an airtight container in the refrigerator. The chilled environment will help maintain the texture of the crust and prevent the lemon curd filling from spoiling. These cookies can be enjoyed for up to 3-4 days when properly stored, making them an ideal make-ahead dessert for spring gatherings or a satisfying treat for everyday indulgence.
Net Carbs
2.3 g
Fiber
2.4 g
Total Carbs
10.1 g
Protein
6 g
Fats
20 g
219 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1.75 cup
Granulated Allulose
0.5 cup
Baking powder
0.5 tsp
Salt
0.25 tsp
Melted Butter
4 tbsp
Raw egg, white
1 medium
Vanilla extract
0.5 tsp
Raw egg
1 large
Egg yolk
1 large
Allulose, powdered
0.33 cup
Lemon juice
2 tbsp
Lemon Peel Or Zest Raw (Copy)
2 tsp
Butter
2 tbsp
Recipe Steps
steps 6
55 min
Step 1
Preheat the oven to 325 F and line a mini muffin pan with 9 silicone liners (or use a silicone mini muffin pan). In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt. Stir in the melted butter, egg white, and vanilla extract until the dough comes together.Step 2
Roll the dough into scant 1-inch balls and place in the prepared muffin cups. Bake for 5 minutes in ball form, then remove from the oven and use your thumb, a rounded teaspoon, or another blunt rounded instrument to press a deep well into the center of each ball.Step 3
Bake another 10 to 12 minutes, until just browning lightly on the edges. Remove and let cool completely in the pan. If the wells in your cookies have puffed up a bit, reshape them when the cookies are still warm. Once cool, pop the cookie cups out of the silicone molds.Step 4
In a glass or ceramic bowl set over a pan of barely simmering water, whisk together the egg, egg yolk, sweetener, lemon juice, and lemon zest. Whisk continuously until the mixture thickens, about 10 minutes. Watch carefully as it will thicken all of a sudden.Step 5
Immediately remove from heat and add the butter. Let sit a few minutes to melt and then whisk until smooth and creamy. Let cool for 15 minutes.Step 6
Spoon the curd into the cookie cups, filling all the way to the top. Refrigerate at least 1 hour to firm up, then dust lightly with powdered sweetener. Serve cold or at room temperature.
Comments
Dawn 7 months ago
These were way better than anticipated. I think I would eat the cookie or the lemon curd alone too. My partner even ate it knowing it was keto and he’s not and he loved it
slmcconochie 7 months ago
These were delicious! Next time I'll make the balls a little smaller. They seemed a little large for my mini muffin cups.
ExcellentAvocado705904 7 months ago
Allulose is banned in Europe, is there any substitute?
ReviveMyLife69 7 months ago
Can you get Monk fruit? Why is Allulose banned?
Dawn 7 months ago
I used Swerve which is erythritol. Not sure if that helps
OutstandingRadish256217 8 months ago
This is my new favorite. I will definitely make this one again. I will cut back on the Allulose in the filling.
IneffableKale963265 8 months ago
Amended recipe I used orange instead of vanilla. Where it says 48g sugar, I used just 4g. Where it says 120g sugar, I used 20g. ERYTHRITOL I found the lemon too much. So next time less juice. The mixing flour etc, it didn't stick well.i added tiny amount of water. Still wasn't enough. It meant the outside was cracking, breaking.
MarvellousRadish848145 9 months ago
Delicious, worth the effort!
MarvellousRadish848145 9 months ago
Enjoyed these, worth the time it took making them. Almost like a lovely pastry with the lemon soft centre. Something to look forward to as a treat.
StupendousAvocado616520 9 months ago
Really tasty. My whole family ate them up. I only had a chance to eat 1. Highly recommend.
ChoosingToLive1 8 months ago
Thank you for this comment. I was looking at how great these look, and thinking there’s NO WAY i can eat only 1! So I’ll tuck this away for when grandkids come to visit. Then I can have just 1 😃
SandiiButterfly 8 months ago
They just helping you succeed lol we must learn too hide what we ( I want) hubby will eat all... he's lives the keto lifestyle style, I'd rather him eat these instead of candy lol will make these