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Keto Lemon Bars - Lemonopita inspiration

Roberta Kapsalis
Prep Time 20 mins
Cook Time 25 mins
freezing 10 mins
Total Time 45 mins
Course Keto Dessert
Cuisine Keto Mediterranean
Servings 30 bars
Calories 97 kcal

Ingredients
  

Base

  • 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

Mousse topping

  • 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

Decoration

  • 1 tbsp freshly grated lemon zest
  • 1 handful fresh berries of your choice we used blueberries

Instructions
 

Base preparation

  • 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. 
Keyword Keto lemon bars, Lemonopita