Low Carb Sweet and Zesty Lemon Bars – Keto Lemon Fat Bombs

Low Carb Sweet and Zesty Lemon Bars – Keto Lemon Fat Bombs

July 26, 2019 44 By William Morgan


Welcome all! Papa G here. Today I present
low carbohydrate lemon bars.a A sweet and zesty
low carbohydrate treat. With about the right
nutrition to keep a keto diet in balance.
You can even consider this a fancy lemon
Fat Bomb. Let’s get started. We’ll start
with the crust and add two cups of
almond flour to a mixing bowl. Add a
sugar substitute equivalent to about a
half a cup of regular sugar. To our
sweetened almond flour, add 1 cup of
melted, unsalted butter. Mix thoroughly
until well combined. When the butter is
well incorporated, add some almond
extract and give that a final mix. Line a 9 by 13 inch baking dish with some
parchment paper and pour the almond
flour mixture in. Spread as evenly as
possible to the edges. Place the crust in
the center of a preheated 350°F
oven for about 25 to 30 minutes or until
the edges brown and the top turns a
golden brown color. While our crust is in
the oven, we’ll work on our lemon filling.
Zest the lemons; taking just the yellow
part. After zesting, we’ll juice all four.
Filter the lemon juice to be sure no
seeds are present. Now that our lemons
are prepped, we’ll move on to the rest of
the filling. To a medium mixing bowl, add
a sugar substitute equivalent to about
one and a half cups of regular sugar. Add
about a quarter cup of almond flour, and
just a bit of xanthan gum. Give that a
mix with a whisk to combine. Switch to a
rubber spatula to push and break down
any small clumping. Now add four beaten
room-temperature eggs; I’ll show you in
just a bit how important the temperature
of the eggs and the xanthan gum are in
this recipe. Add our lemon zest and juice; and
give a mix with a whisk to incorporate.
When our crust has browned, let cool for
just a bit and add our lemon mix to the
top. Place back in the oven, still heated
to 350°F and bake for about 20
minutes. When it’s done, leave uncovered
and let cool for at least an hour. After
its cooled completely, cover and
refrigerate for at least 2 more hours.
After 2 hours in the refrigerator, remove
and uncover. Here, I want to show you the
difference the xanthan gum and the
room-temperature eggs made to the final
product. The top, is the recipe we just
made with the room-temperature eggs and
the xanthan gum. Below, is a recipe I made
with cold eggs and no xanthan gum. The
white spots you see on the bottom photo
are egg whites that were not well
incorporated because of the temperature.
Also, in contrast, you’ll see how the
xanthan gum helped hold the mix
together with much less cracking.
Remove the lemon bars from the baking dish and
place on a cutting board. Cut into 12
squares. Place the squares on a paper
towel or something that will help hold
the excess and generously sprinkle the
tops with some powdered stevia.
There you have it folks! My low carbohydrate, sweet and
zesty, lemon bars. A wonderful low carbohydrate
treat when that sweet tooth becomes a
callin’. I hope you enjoyed this video. If
you did, please like and consider
subscribing. I’ll have something new
every week. Thanks for watching and I’ll
see you next time!