American · dessert
Lemon Bars with Almond Shortbread Crust
Video by Joe Duff - The Diet Chef on YouTube · Open on YouTube
- Keto (3 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
Contains: Egg, Milk, Tree nuts. Check labels on stock, sauces and spice mixes.
Sweetened with erythritol instead of sugar: about 3 g net carbs a bar. Almond flour in both the crust and the filling gives about 40% of a day's vitamin E.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 12
Method
Tap a time to watch that step in the video.
- Heat the oven to 180°C (350°F). Line an 8-inch (20 cm) square dish with parchment and give it a light coat of baking spray. 1:53
- Whisk the melted butter, egg yolk and vanilla, then mix in 100 g almond flour and 30 g confectioners Swerve until crumbly. Press evenly over the base of the dish and bake about 10 minutes. 0:36
- Meanwhile, whisk the 3 eggs with the strained lemon juice and the zest. Add 100 g Swerve and 105 g almond flour and mix until smooth and creamy. 2:24
- Let the crust cool a few minutes, pour over the filling and bake about 20 minutes more, until the edges just pull away from the parchment and the middle is very slightly jiggly. 3:46
- Cool, then chill 1–2 hours. Sift a little confectioners Swerve over the top and cut into 9 bars. 4:10
Tip. Strain the lemon juice to catch the seeds. The cook also links Lakanto confectioners monk fruit as a sweetener. Store the bars covered in the fridge.
The method is a summary in our words — the video shows every step.
One portion (1 bar) gives you 1 of 9
Where the energy comes from one serve
- Net carbs 6%
- Protein 14%
- Fat 80%
Fits keto: 3 g net carbs a serve, with 80% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin E High41%
6.2 mg a serve, mostly from blanched almond flour (48%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Magnesium Source15%
64 mg a serve, mostly from blanched almond flour (49%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Selenium Source13%
7.2 µg a serve, mostly from eggs (71%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 Source10%
0.2 µg a serve, mostly from eggs (80%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Show the other 11
Zinc9%
0.9 mg a serve, mostly from blanched almond flour (38%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin A7%
64 µg a serve, mostly from salted butter (50%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Calcium6%
74 mg a serve, mostly from blanched almond flour (42%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron6%
1.1 mg a serve, mostly from blanched almond flour (39%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Folate6%
22 µg a serve, mostly from eggs (33%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Potassium4%
200 mg a serve, mostly from blanched almond flour (43%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin C4%
3.9 mg a serve, mostly from lemon juice (89%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin B64%
0.1 mg a serve, mostly from eggs (31%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin D2%
0.5 µg a serve, mostly from eggs (78%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Omega-32%
0 g a serve, mostly from salted butter (37%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin K0%
0.5 µg a serve, mostly from salted butter (70%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
You might also like
90-Second Keto Microwave CheesecakeAmerican · 341 kcal · 10 g protein
Blueberry Jamboree with Pecan CrustAmerican · 250 kcal · 2.9 g protein
Carnivore Egg and Butter Cake with Whipped CreamAmerican · 381 kcal · 7.2 g protein
Chocolate Chip Cookies with Sugar-Free ChipsAmerican · 208 kcal · 4.5 g protein
Chocolate-Dipped Strawberries (No Sugar Added)American · 187 kcal · 3 g protein
Cinnamon Ricotta Cake with Coconut FlourAmerican · 230 kcal · 8.3 g protein
Recipe and video by Joe Duff - The Diet Chef; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.