Recipes

Keto Lemon & Blueberry Bars

😍 Are you ready for this?

 

💁🏻‍♀️ Say hellooooo to a refreshingly delicious and HEALTHY lemon blueberry bar.

 

🥧 We start with the base – made of a combination of almond flour, powdered erythritol and plant-based butter. This trio of ingredients ensures that carbs remain under 3 grams and saturated fat below 1 gram per bar 👌🏼.

 

🍋 The filling itself is bursting with fresh lemon juice and blueberries, which boosts the nutrient profile because they are loaded with antioxidants. And the addition of both whole eggs and egg whites provides for more protein 💪🏼.

 

Yield/Serving

16

Macros

Serving Size: 1 bar
  • Protein - 5 g
  • Carbs - 3.6 g
  • Fat - 10.5 g

Ingredients

  • 4 tablespoons vegan butter
  • 1 3/4 cup almond flour
  • 1/2 cup sweetener, divided
  • Zest of 3 lemons, divided
  • 1 packet Knox gelatin (~1 tablespoon)
  • Pinch of salt
  • 5 large whole eggs + 2 egg yolks
  • 1/2 cup lemon juice (~3 lemons)
  • 1/2 cup fresh blueberries

Cooking Utensils

  • 8 x 8" or 9 x 9" baking pan
  • sauce pan
  • mixing bowl
  • parchment paper
  • strainer or sieve

Directions

  1. Crust: Melt the butter in the microwave or a small saucepan. Add the almond flour, 1/4 cup sweetener, and 1 tablespoon zest, stirring until fully combined. Press the dough evenly along the bottom and 1/2 inch up the sides of a 9 x 9-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 at 350 degrees (F) for 10 minutes. Remove and cool while you make the filling.
  2. Filling: In a medium bowl, combine the remaining 1/4 cup sweetener, gelatin (or arrowroot powder) and pinch of salt together. Whisk together. Add the whole eggs and yolks and mix thoroughly. Add the remaining lemon zest, lemon juice and mix until the powdered sweetener is dissolved.
  3. Pour the lemon mixture through a sieve or strainer onto crust – this removes the pulp and makes for a smooth custard. Then sprinkle blueberries evenly over lemon mixture and bake for 30 minutes or until the lemon custard is just cooked through. Allow the bars to cool in the refrigerator for at least 30 minutes before cutting into squares. Yes, you must be patient! I left mine in the refrigerator overnight and they cut to perfection.
  4. Top with more powdered confections sugar.

 

Recommendations:

  • I used Swerve powdered sweetener. May use granulated stevia or monk fruit.
  • I used Melt organic vegan butter. May use ghee instead or grass-fed butter
  • Both items found at Sprouts.

Additional Information

 


I was inspired to create this recipe after attending one of the most amazing private Baking classes hosted by Toast of the Town in Tampa. Each attendee had the opportunity to create a dessert led by world-class Chefs Ricardo and Rosanna from Xilo Street Mexican and Kofe (inside the Hall on Franklin).

My group was in charge of making Lemon Tarts and ohhhhh boy… did they turn out awesome! When you combine butter, sugar, crushed vanilla oreos and fresh lemon, I mean come on… how can that not turn out delicious. So of course, the fit foodie in me just had to put a healthy twist on it.

Take a peek at all the FUN we had! I’m definitely looking forward to their next event. For more information on attending a Toast on the Town event and having the ultimate dining experience, just click here.

 

 

 

 

 

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