Today I’m sharing a simple and delicious Keto friendly lemon square recipe with a twist: Keto Raspberry Lemon Bars.
Spring! It’s here, whether we believe it or not…
With how strange life feels these days with COVID19 and social distancing and isolating, it’s strange to think that the earth just keeps turning and the days keep going and the seasons are coming on schedule; all outside of what our human experience of it all is.
With the beginning of Spring, my favourite season, I’m definitely thankful for the longer days and extra light that we are getting each day. My mind is beginning to turn towards the garden; I’m thinking that since I’m “homeschooling” now it would be great to plant a garden with the boys and teach them all about growing their own vegetables and fruit. One fruit that I’ve always wanted to cultivate is raspberries. I love raspberries! And with my husband and I following a Keto diet program for the past couple of months, raspberries are one of the lowest carb fruits there are. Lemons are another!
If you think you can’t enjoy a fresh and delicious fruit-based desert on Keto then you have another “think” coming. These Keto raspberry lemon bars and super easy to make, delicious, fresh and tart – perfect for spring.
These are a twist on traditional lemon bars that are baked in two stages. The key is using fresh lemons – the flavour added by -true lemon zest and freshly squeezed lemons is impossible to replicate. I used frozen raspberries for ease and cost savings and I would say the flavour is not compromised in the least by frozen berries.
These are best when you freeze them overnight after baking, then slice and keep in the fridge until serving. You can cut the 8″X8″ pan into 9 squares, as I did, or even into smaller pieces (like 1/16) as they have such a fantastic sweet but tart, fresh flavour that you don’t need a lot to feel satisfied.
- 1¾ cup almond flour (separated)
- ½ cup unsalted butter, melted
- ¾ - 1 cup Stevia (or erythritol)
- ½ tsp vanilla
- 3 eggs
- 3 lemons
- ¼ cup frozen raspberries
- Preheat the oven to 350 degrees.
- Line an 8" x 8" baking sheet with parchment paper.
- Prepare the crust by mixing the melted butter, ¾ cup of almond flour, ½ tsp of vanilla, and ¼ cup of stevia and then pouring into the baking dish.
- Flatten the crust dough and bake for 20 minutes.
- Take out and allow to cool for 15 minutes.
- While the crust is baking, zest 2 of the lemons and then juice all three lemons (carefully removing the seeds).
- Mix the lemon zest and juice with the rest of the almond flour, Stevia, and eggs, and a pinch of salt and whisk together.
- Pour the filling over the cooled crust and bake for 25 minutes at 350.
- As it's baking, put the frozen raspberries into a bowl and microwave for 45 second. Blend together to create a raspberry syrup.
- After removing the lemon squares from the oven, pour the raspberry syrup over the square and smooth with the back of a spoon.
- Allow to cool and then cover and place in the freezer for at least 2 hours, preferably overnight.
- Slice into 9 even squares, or 16 squares if you wanted smaller pieces. Serve cool, and keep in the fridge before serving.
Let me know what you think!
I hope you enjoy them as much as we have!
This week I’m joined by some of my talented blogging friends who are also sharing their spring recipes with you. Be sure to see what they are sharing by clinking the links below the images.
Gluten Free Lemon Glazed Blueberry Donuts at Cassie Bustamante
Easy Food Processor Scones at Life is a Party
Lemoniest Lemon Pound Cake at Maison de Cinq
Easy Fruit Salad with Fruit Dip at She Gave it a Go
Mom’s Classic Green Chili Egg Casserole at Tatertots and Jello
Spring Chicken Pesto Pasta at Inspiration for Moms
Devilled Eggs Three Ways at Finding Silver Pennies
Easy Egg Salad Recipe at This is Our Bliss
Classic Belgian Waffles at Nick & Alicia
How to Make Homemade Lemon Curd at Jenna Kate at Home
Raspberry Coconut Chia Breakfast Pudding at Satori Design for Living
Super Moist Gluten Free Banana Bread at Willow Street Interiors
Classic Tea Scones at Life is Better at Home
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