Zesty Low Carb  🍋Lemon Bitesize Bars 🍋

Summer is a time of lightness, and what we choose to eat often mirrors this. Fresh salads, grilled veggies, ripe delicious fruits – they are all symbols of what we know as summer. refreshing treats that nourish our bodies and please our taste buds. 

But let’s be honest, it’s not just about the main meals. Summer desserts…oh how they make the season extra special! They bring more joy to summer afternoons and the bliss of sunsets.

Speaking of summer desserts,

allow me to introduce you to our mouth watering low carb Lemon Bars.

These are bite-sized slices of tangy, sweet treats encapsulates the taste of summer in every delicious mouthful. 

With a bright buttery almond flour crust that pairs perfectly with the rich, zesty lemon filling, with a tang…these lemon bars are a treat you can enjoy without have to veer off your healthy eating path. They are a testament to the fact that eating healthily doesn’t have to be a compromise in any way, on flavor or enjoyment.

Let’s make this summer memorable with the right kind of foods, the kind that not only nourish our bodies but also our souls. Let’s bring on this summer with healthy choices, bold flavors, and the joy of eating well.

#ETNACooking #HomeOnWheels #HealthyRVing #LowCarbOnTheRoad #SummerVibes #SummerDesserts #KetoLemonBars 

Recipe:

This recipe yields 16 bite sized servings. Keep in mind this recipe is rich and decadent, so smaller bite sizes are perfect! 

_For the crust:_

-3 tablespoons of softened butter

-1 cup almond flour

-1/3 cup granulated sweetener of choice  

-1 tablespoon of vanilla extract

_For the filling:_

-¼ cup of butter

-¼ cup of almond flour 

-¼ cup granulated sweetener of choice 

-⅓ cup fresh lemon juice (use a strainer to contain seeds) 

-½ teaspoon of vanilla extract 

– 2 large eggs

-1 egg yolk 

– 1/2 cup powdered erythritol

– Zest from 2 lemons 

-¼ teaspoon of xanthan gum

-1 teaspoon unflavored gelatin

~whisk together with a fork 

~combine the dry ingredients with the wet ones…

~prep your oven rack with parchment paper and spray with coconut or avocado spray of choice 

~Instructions:

_For the crust_

~ Preheat your oven to 350°F 

~prep oven rack with parchment paper and avocado or spray of choice 

~Line an 8×8 inch baking pan with parchment paper. (trust me) This will make it easier to lift them. 

~To make the crust, mix together almond flour, powdered erythritol, melted butter, and vanilla extract in a medium bowl until well combined. 

~Press the mix and mold crust evenly into the bottom of the prepped pan. Press the dough evenly along the bottom and line the pan with parchment paper first,

~Bake for 10-15 minutes, or until lightly golden. Allow to cool.

_For the filling:_

~Meanwhile, prep the filling by whisking together eggs, powdered erythritol, lemon juice, lemon zest, baking powder, and almond flour in a large bowl until smooth. 

~ Whisk continually until the curd starts to thicken.

~Pour the filling over the cooled crust. 

 ~Mix until fully combined. 

~Bake for 15-20 minutes, or until    no longer jiggly. 

~Sprinkle with Powdered sweetener.

~Allow to cool completely in the pan, then refrigerate for a minimum of 2 hours before cutting into bars. 

Each bar contains about -3g net carbs. Enjoy this refreshing and delicious treat without breaking your low-carb or keto lifestyle!