Holy Toledo! It’s been a loooong time since my last post! I knew it had been awhile but when I did the math it’s officially been 24 days – that’s over three weeks! Definitely a record since I created this space almost four years ago!
So much has changed since then, it’s almost staggering to think about! Hungry Jr. will be eight this summer, we’ve relocated back to the Northeast, and this blog and related projects have become my full time job – not to mention a million other small things. It’s been a lot of hard work, but we’re having a blast!
Also I have to say that in spite of the fact that it’s freezing here and I’m literally looking through my window at guys ice fishing on the frozen lake, it’s STILL good to be back in the Northeast – even if I never imagined I’d be referring to myself as a New Yorker! That’s pronounced New Yaw-kah to you non Yankee folks btw.
We still have a lot of loose ends to tie up (unpacking, registering vehicles, changing licenses, etc.) but this already feels like home. Since we couldn’t quite fit everything in the moving truck on the way up last week, we’re heading to SC next week to get the rest of it. Then we’ll be back here for good the week of the sixth, and I’ll finally be able to get back in the groove of regular posting – which I’m super excited about because I’ve got a LOT of great new recipes to share with you guys!
But enough about my travel schedule, let’s talk lemon bars! One of my absolute favorite desserts, it’s the thing I’m most likely to gaze longingly at through the glass at a bakery or coffee house – and sometimes I give in and have one. I’m never really sorry until the next day when I wake up puffy and bloated from the gluten and sugar. Even then it’s usually worth it if I’m being honest.
I finally decided though that it was high time I came up with a keto friendly lemon bar recipe that would meet my low carb and gluten free criteria (and save me from the morning after bloating.) As an added bonus these are pretty easy to make, and just as good or better than the “real” thing. I’m not just saying that either, I tested these out on crowds of non low carbers at several parties – all with rave reviews and no leftovers.
This low carb lemon bar recipe is basically the love child of my Lemon Almond Shortbread Cookies (crust), and my Sugar Free Lemon Curd (filling) recipes, with a few minor tweaks.
I like my lemon bars a little on the tart side, but you can increase the sugar free sweetener in the curd if you prefer them sweeter – or you can add more powdered sugar free sweetener to the top of them after baking.
I’m confident that you guys are going to love these low carb lemon bars – they simply scream “IT’S SPRING BABY!” and they’ll make you believe it – even if the view from your kitchen window is as cold and unspringlike as mine right now. :/
Can’t wait to hear what you think! Make them and report back STAT! Meanwhile, look for more delicious low carb and gluten free recipes coming to IBIH soon!!!!
- 6 tablespoons butter
- 2 cups superfine blanched almond flour
- 1/3 cup granulated sugar substitute (I used Swerve)
- 1 tablespoon freshly grated lemon zest
- 1/2 cup butter
- 1/2 cup granulated sugar substitute (I used )
- 1/2 cup fresh lemon juice
- 1/4 cup grated lemon zest
- 6 egg yolks
- 1/2 teaspoon xanthan gum
- 2 tablespoons unflavored collagen powder (or 1 teaspoon unflavored gelatin)
- Preheat the oven to 350 degrees.
- Melt the butter in the microwave or a small saucepan.
- Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
- Press the dough evenly along the bottom and 1/2 inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars.
- Bake for 10 minutes.
- Remove and cool while you make the filling.
- Melt the butter in a small saucepan on low heat.
- Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved.
- Whisk in the egg yolks and return to the stove over low heat.
- Whisk continually until the curd starts to thicken.
- Remove from the heat and strain into a small bowl.
- Whisk in the the xanthan gum and collagen or gelatin until dissolved and smooth.
- Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.
- Bake the bars at 350 degrees (F) for 15 minutes.
- Remove and cool.
- Sprinkle with before serving if desired.
- Cut into sixteen 2 x 2 squares.