These keto lemon bars are the perfect treat to add to your daily food line up. After your first bite, you’re going to want them all the time!
- 2 cups (220g) ground sunflower seed meal
- 1 cup (80g) shredded coconut
- ¼ cup (48g) classic monk fruit sweetener
- ⅛ tsp salt
- ¼ cup (2 oz) melted butter (or melted coconut oil for dairy-free)
- 1 egg
- 1 tsp vanilla extract
- Crust: Preheat oven to 325 degrees and line 9×9″ baking pan with parchment paper, allowing paper to overhang all edges of baking sheet.
- In a mixing bowl, whisk together sunflower seed meal, shredded coconut, monk fruit sweetener, and salt. Add melted butter, egg, vanilla extract and whisk again until fully combined.
- Transfer mixture to prepared pan and, using fingers, press into even layer. Transfer pan to oven and bake until edges of crust are golden brown, about 20 minutes.
- Lemon Filling: Meanwhile, to a food processor, add monk fruit sweetener and pulse until powdered. Transfer powdered monk fruit sweetener to mixing bowl and add sunflower seed meal, eggs, lemon, juice, and lemon zest and, using an electric mixer on lowest speed mix together until well-combined.
- Remove pan with crust from oven and pour filling atop crust. Place pan in center of large baking sheet. Pour enough water into baking sheet to fill ~1 inch of water. Place baking sheet with pan in oven and bake until filling has set, about 35 minutes.
- Final Steps: Turn oven off and, using a wooden spoon, crack oven door open just slightly. Allow pan to sit in cooling oven for 1 hour. Remove baking sheet with water bath and pan from oven. Remove pan from water bath. Transfer pan to refrigerator to chill uncovered for 2 hours before cutting and serving.
Ground Sunflower Seed Meal Substitute: Readers have tested and confirmed that almond flour can be substituted in for ground sunflower seed meal at a 1:1 ratio. Note that, due to allergies, I have not and cannot test this substitution.
Water Bath: Using a water bath will help to ensure that, while baking, the lemon bars will evenly cook. A water bath also helps to ensure that the tops of the lemon bars don’t crack.
Drastic Temperature Change Will Likely Lead to Lemon Bars Cracking: To avoid this, after baking, allow the pan to sit in the oven with the oven door cracked for 1 hour after baking. This is to allow the cake to slowly cool, rather than moving straight from a hot oven to a cold refrigerator, which will lead to the surface of the lemon bars cracking.
Storage: Store lemon bars in the refrigerator in an airtight container with paper towel gently set on top. The paper towel will lessen any condensation build-up in the container, which could potentially lead to the lemon bars getting soggy.
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