Sugar Free Keto Lemon Bars | Low Carb + Gluten Free
– Hey guys and welcome back to the FFFHQ
where I have one of my
favorite recipes for you.
We’re gonna make some low
carb and sugar free lemon bars
that are great for summer.
But before we do, make sure
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And now we’re ready to dive on in.
Step one is to make a super
easy at three ingredient crust.
So we add a half a cup of
room temperature coconut oil,
so it should be the
consistency of softened button.
So I’m gonna put it into a large bowl.
We have two tablespoons of our sugar free
and natural sweetener, monk fruit
which we also use in the
keto blueberry muffins,
which is linked at the top of the screen
and a pinch of salt.
And you’re gonna take
an electric hand mixer
and blend it until well combined.
So it sets all mixed up.
Now we have to sift some coconut flower.
So I taught you the
proper way to sift flower
in the gluten free brownies,
which also in the book, but
we are gonna do it again
because practice makes perfect.
So to sift your coconut flower,
you want to take it out of your container,
put it through a sifter
onto a paper towel and sift.
So once you’re done sifting,
we want but one cup of coconut flower,
which is about 95 grams,
which is why I have in my bowl on a scale.
So you want to use a nice big spoon
and then lightly pack it
into your measuring cup,
kind of shaking it around as you go
so you don’t make it too clumpy
and end up getting more
flower than you need.
Once you have it nice and heaping
you wanna take a nice flat fork.
I find a fork works better than a knife.
Just kind of lightly level off.
You don’t want to push it in.
And then flatten it out.
And this goes with any kind of flour,
gluten free, non-gluten free.
This is the perfect way to measure
so that you get accurate results.
Add it right into your bowl.
You just want to stir it in
until it forms a nice and thick dough.
And you guessed it,
by the magic of television,
a coconut oil rubbed
eight by eight inch pan.
So you want to just take that dough
and put it into your pan
and just press it in,
nice and flat and evenly.
Now we’re ready to go bake it in the oven.
So it’s gonna go into a 350 degree oven
until the sides are lightly golden brown,
which is about 10 minutes.
So after 10 minutes the crust
is nice and golden brown.
You just want to set it aside
to cool for about 30 minutes.
Now we’re gonna make
our lemon juice filling.
To start we need two
teaspoons of lemon zest.
It’s a lot easier to zest your
lemons before you juice them
so start by getting your lemon zest going.
It’s just usually about one to two lemons,
depending on the size.
And you want about two
teaspoons, lightly packed
and into a bowl.
Now set that aside and we’re
gonna juice our lemons.
So you’re gonna need five
to six large, juicy lemons.
You wanna pick one where the
skin feels really, really thin
as opposed to thick.
They should feel nice and squishy,
then you know it has lots of juice.
You just want to cut it in half
and we need about 3/4 of a cup of juice.
So once your lemon juice is ready,
I’m just gonna set it aside for later.
Now we’re gonna make
the base of our filling
which is some eggs and that lemon zest.
So we have four eggs at room temperature.
Just crack ’em into your bowl.
Now you want to use a hand whisk
to whisk them together really gently.
You don’t want to use an electric mixer
or else you will over beat them
and then lemon bars
will not bake properly.
And then move that out of the way
and we are going to
attack this lemon juice.
So you’re gonna put the
lemon juice into a bowl
and now we have to go lightly
heat it in the microwave
so we can dissolve our monk fruit.
So you want to heat it
until it is just warm,
which is about a minute.
Now we’re ready to go
and add our monk fruit.
So we want to take a 1/2
cup of our monk fruit
and put it into that warm lemon juice
and stir it until it dissolves
and once it’s dissolved, we
have one and 1/2 teaspoons
of sifted coconut flour
and you’re gonna add it
into the mixture 1/2 teaspoon at a time,
mixing constantly until it’s well mixed.
Once that’s nice and combined,
now I want to grab my egg mixture
and we’re gonna pour
the lemon juice mixture
and stirring constantly
until well combined.
And then once that’s all mixed
and everything is dissolved,
you just want to pour it over
the top of that cooled crust.
Our lemon bars are gonna
bake at 325 degree oven
and you want to make sure
that your oven rack is set in the middle.
You don’t want it to be too
high and too close to the heat
or too low or else they
won’t back and set properly.
So we’re gonna bake for 20 to 22 minutes
until the outsides are set
and the center is just
a little bit jiggly.
But by the magic of television,
we have one all done and ready to go.
So I want to let our lemon bars cool
on the counter to room temperature.
Then cover and refrigerate
them for at least six hours
but best overnight.
Don’t skip this step or
the crust is not crunchy.
Once they’re cooled overnight,
you are ready to slice them into 16 bars.
Tangy, sweet, summery lemon bars
that are secretly gluten free,
sugar free, low carb and keto friendly.
I cannot wait for you to try these.
So if you enjoy this recipe,
please leave a comment below
and let me know what you think.
I can’t wait to hear what you think
of my favorite lemon bars.
You can get a link to the full recipe
in video description below.
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So go enjoy your summery treat
and we’ll see you next time.
Bye for now!