Keto Lemon Bars will bring to you the best of our two most popular lemon infused recipes! Summer is almost here and in Greece, the season of refreshment already started.
For this specific recipe, our famous Keto lemon bread served as the inspiration. Furthermore, we topped it with something similar to our Keto Lemon ice cream and created tastiest Keto Lemon Bars with less than 2g net carbs! Almost unbelievable, but true Keto Lemon pleasure!
Lemon, the safe fruit on Keto
It was so inspiring to write about lemon in our Keto Lemon bread or our Keto lemon ice-cream recipes. You have to have in mind that lemon juice contains fewer carbs than lemon pulp. This is why you’ll be safe with the amount of lemon juice we used in this recipe. Also, we used quite a large pan which allowed us to cut 30 perfectly sized bars.
Since repetition is the mother of learning, let’s talk about Lemon benefits once again!
Lemon is a natural remedy
Lemon is tart in flavour but it can be utilised on so many different ways. It’s one of the sour fruits, very low in sugar and it can prevent diseases such as laryngitis, bronchitis, flu, and the common cold. It can also help arthritis, high blood pressure, bacterial infections, and kidney stones. Some articles about its anticancer properties emerged lately. I would recommend reading this scientific overview for more details on the lemon. We are using it in savoury and sweet dishes, and we even love our Avgolemono soup!
The reasons you should keep using lemon on Keto
- It is a natural antiseptic and antioxidant.
- Prevents flu, colds and many types of infections.
- Helps with gastric disorders.
- It’s a great remedy against greasy hair.
- Lemon water helps digestion because its composition is similar to gastric acid.
- It encourages the formation of enzymes in the liver.
- Lemon water normalizes bowel operation and makes it easier to empty them.
- It prevents gingivitis and stomatitis.
- It regulates the blood pressure and increases the level of (HDL) cholesterol.
- Alkalizes the organism.
- Lemon water dilutes uric acid and thus helps with arthritis and gout.
- Helps eliminate excess mucus from the body.
- Prevents cramps and muscle pain.
- Regulates the work of metabolism.
- Protects against stress and depression.
- Reduces the risk of stroke.
- Prevents the formation of kidney and gallbladder stones.
- Protects against osteoporosis.
- Helps in weight loss.
What makes Keto dessert good for you?
Is it the power of macros? Can be, but not only macros! There are numerous “Keto recipes” published online and in various cookbooks which include more than 9 or 12 grammes of net carbs. Is this really Keto?
We have to react here! If a dessert has more than 4g of net carbs, it really should not be labelled as Keto! Of course, you can have a piece of such dessert, but there is a chance you’ll be kicked out of Ketosis due to carb content in the rest of your meals.
We have to remember the point of Keto dessert. It needs to be an occasional treat or a small helper at the end of your Keto meal. At the same time, a Keto dessert has to have other functional purposes. For example, many Ketonians struggle with intaking enough of good fats, and sometimes they also don’t have enough protein. A slice of Keto dessert is really Keto only if it contains:
- Less than 4g net carbs
- A high percentage of good fats
- Organic and nutrient dense ingredients
- Not too much sweetener (even if it’s Keto friendly and natural)
Ease of Keto Lemon bars preparation
Before you scroll down to the recipe, watch our simple video tutorial. As you can see, it’s as easy as it can be! Just follow the steps and you’ll succeed without any doubt!
Keto Lemon Bars - Lemonopita inspiration
- 8 medium eggs free-range
- 150 g (5,3 oz) melted butter grass-fed
- 1/2 tsp sea salt
- 50 g (1,8 oz) (4 heaped tbsp) stevia or monk fruit blend sweetener
- 2 tsp powdered lemon zest you can use freshly grated
- 50 g (1,8 oz) coconut flour
- 20 g (0,7 oz) (1 heaped tbsp) psyllium powder light in colour
- 50 ml (1,7 fl oz) (1/4 cup) sparkling mineral water natural spring
- 1/2 tsp baking soda
- 50 ml (1,7 fl oz) (1/4 cup) lemon juice freshly squeezed
- 12 drops natural rum flavouring optional
- 550 g (20 oz) Mascarpone
- 50 g (1,8 oz) stevia or monk fruit blend sweetener
- 2 tsp powdered lemon zest you can use freshly grated
- 12 drops natural lemon flavouring optional
- 100 ml (3,4 fl oz) (1/2 cup) lemon juice freshly squeezed
- 20 g (0,7 oz) coconut crumbs organic
- 100 ml (3,4 fl oz) (1/2 cup) sparkling mineral water natural spring
- 1 tbsp freshly grated lemon zest
- 1 handful fresh berries of your choice we used blueberries
- Beat the eggs with sea salt, lemon zest and sweetener. Slowly start adding melted butter and keep beating for at least 5-8 minutes. It will thicken.
- Add coconut flour spoon by spoon and keep mixing. Now add psyllium powder. The batter will thicken almost to a dough consistency. Add sparkling mineral water and baking soda.
- In the end, add lemon juice and keep mixing for 5 more minutes. You can add natural rum flavouring or any flavouring of your choice, for example, vanilla or cinnamon.
- Grease a 25x35 cm (10x13 inch) pan with some coconut oil and then sprinkle with coconut flour to prevent sticking. Pour in the batter and bake in the oven for 25 minutes at 170ºC (340ºF). When it's bake let it cool down totally.
Mousse topping preparation
- Place the mascarpone in a mixing bowl. Add the sweetener, lemon zest, and flavouring. beat for 2-3 minutes at high speed. reduce the speed and start slowly adding lemon juice. Now add coconut crumbs and keep mixing.
- The mousse will thicken at this point so you can slowly start adding sparkling mineral water while mixing at medium speed.
- When the base is totally cold (you can place it in the freezer for 10 minutes) spread the mousse on top of it. Now grate lemon zest on top and decorate with a handful of fresh berries. (see the video)
- Refrigerate for 3 hours before serving or freeze for at least 10 minutes.