Ingredients
- Crust:
- 2 ½ cups low-calorie natural sweetener (such as Swerve®)
- 8 tablespoons butter, melted
- ½ teaspoon almond extract
- Filling:
- 1 ½ cups low-calorie natural sweetener (such as Swerve ®)
- ¾ cup almond flour
- 4 eggs
- 3 lemons, juiced
Why This Meal Is A Winner
These bars offer a bright, tangy flavor without the extra carbs. They are perfect for anyone looking to enjoy a sweet treat while sticking to a low-carb lifestyle. Plus, they are easy to make and satisfy citrus cravings.
Tips For Better Flavor
- Use fresh lemons for the best flavor and natural brightness.
- Make sure to chill the bars well before cutting to help them hold their shape.
- If the crust is too crumbly, add a little melted butter to help it bind better.
- Make sure to chill the bars well before cutting to help them hold their shape.
- If the crust is too crumbly, add a little melted butter to help it bind better.
Step 1
Lightly heat your oven to 350°F (175°C). In a bowl, mix together 2 1/2 cups of sweetener, melted butter, and almond extract until well combined. Press this mixture firmly into an ungreased 9x13-inch pan to form the crust. Pop it in the oven and bake for about 15 to 20 minutes. Once it’s done, take it out and let it cool for about 10 minutes while keeping the oven on.
Step 2
In another bowl, combine 1 1/2 cups sweetener with the almond flour. Whisk in the eggs and lemon juice until everything is smooth. Pour this lemony filling over the crust. Bake everything together for another 20 minutes. When it’s finished baking, let it cool a bit before cutting into 18 bars and enjoying!
Best Ways To Serve
Serve these bars chilled for a refreshing finish to any meal. They pair nicely with a dollop of unsweetened whipped cream or a sprinkle of fresh berries. Perfect for summer parties or a light dessert after dinner.
Best Storage Tips
Store the bars in an airtight container in the refrigerator. They will keep fresh for up to five days. For longer storage, freeze them in a single layer and thaw in the fridge before serving.
