Low Carb Lemon Bars

Only 3.6 net carbs with coconut flour and 5.5 net carbs with oat flour!

This is one of the best desserts to satisfy anyone’s sweet tooth. They are very sweet, rich, creamy and slightly sour. I love them! But the typical white sugar/wheat flour lemon bar has about 25-30 grams of net carbs per bar. My gluten free, sugar free version has only 3.6 net carbs (if using coconut flour) or 5.5 net carbs (if using oat flour) per bar! I adapted this recipe from Ina Garten’s lemon bars. I realize most people don’t have coconut, almond, or oat flour; but they really are essentials for baking if you are serious about eating low carb and gluten free.  If you can’t find them at your local health food store, just order them online. Oat flour isn’t necessarily a low carb food, but it does have a fairly high fiber content, and you only need to add a little to a recipe to add a nice texture and flavor. I have tried these with oat flour and coconut flour and both worked wonderfully. Xantham gum helps bind the crust together. I added the water and heavy cream to add bulk in place of the sugar. These turned out great and they really are just as delicious and satisfying (if not more) than the real thing!

5.0 from 2 reviews
Low Carb Lemon Bars
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • 6 tablespoons organic unsalted butter
  • ¾ cup almond flour
  • ¼ cup gluten free oat flour or coconut flour
  • ⅛ cup xylitol
  • ¾ teaspoon stevia extract (sweetleaf brand)
  • Pinch of sea salt
  • 3 large cage-free eggs
  • ¾ cup xylitol
  • 1 tablespoon stevia extract (sweetleaf brand)
  • 1 tablespoon lemon zest
  • ½ cup lemon juice
  • ¼ cup water
  • ¼ cup heavy cream
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine the flours and salt in a bowl.
  3. Cream the butter, ⅛ cup xylitol and ¾ teaspoon stevia in a separate bowl until light and fluffy.
  4. With the mixer on low, combine the dry with the wet ingredients until just mixed.
  5. Pat the dough evenly into a greased 9 x 9 baking dish.
  6. Let it chill for 5-10 minutes then bake it for 18-20 minutes, or until lightly browned. Let that cool while you make the filling.
  7. Whisk together the eggs, ¾ cup xylitol, 1 tablespoon stevia, lemon zest, lemon juic, water and heavy cream.
  8. Pour filling over the crust.
  9. Bake for about 30-35 minutes, or until the filling is set.
  10. Let cool to room temperature. These taste great topped with a little whipped cream!

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Comments

  1. LOVE THIS RECIPE! I love xylitol as well and was so pleased to see a recipe with it included 🙂 I added a capful of vanilla extract to the crust mix to give it a cookie like taste. I omitted an egg (since I don’t like things too eggy), the liquid stevia, and xantham gum (only because I didn’t have them) and added a whole package of cream cheese. I am on a low carb, no sugar diet and they came out tasting JUST LIKE THE REAL THING! Bravo for coming up with this!

  2. This recipe looks wonderful. I too like seeing the addition of xylitol which i’ve used in the past. Always nice to see a younger woman who cooks, I fear that cooking is becoming extinct w/ the invention of the working Mom. P.S……….xylitol works wonderfully in making icicle pickles or any pickling recipe that calls for sugar.

  3. LOVED THEM!!!!!

    You mentioned xantham gum for the crust but I didn’t see it in the recipe. Did I miss something?

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