Healthy Blueberry Lemon Bars (Keto-friendly)
Healthy blueberry lemon bars are easy to make, low-carb, dairy-free, gluten-free, grain-free and sugar-free! This recipe takes classic lemon bars and makes it low-carb friendly and adds in delicious fresh blueberries! Baked in just 35 minutes!
Servings 12 bars
Calories 134kcal
Ingredients
Crust Ingredients
- 1.5 cups almond flour
- ¼ cup coconut flour
- ¼ cup monk fruit sweetener
- ⅓ cup coconut oil
- 1 teaspoon vanilla
- ¼ teaspoon sea salt
Lemon Blueberry Filling
- ½ cup blueberries
- 8 small lemons juice of (about ¾ cup lemon juice)
- ½ cup monk fruit sweetener
- 3 eggs
- 1 egg yolk
- zest of 1 lemon
- 1 tablespoon coconut flour
- Lakanto confectioners sugar for topping
Instructions
- Preheat oven to 350°F. Line an 8X8 baking dish with parchment paper.
- Mix crust ingredients until they make a fine crumble. Press into a baking dish and use a measuring cup to flatten and smooth the top. Bake the shortbread crust for 15 minutes.1.5 cups almond flour, ¼ cup coconut flour, ¼ cup monk fruit sweetener, ⅓ cup coconut oil, 1 teaspoon vanilla, ¼ teaspoon sea salt
- While the crust is baking, prepare the lemon blueberry filling. Mix the filling ingredients (less blueberries and powdered sugar topping). Stir the ingredients in order listed until no lumps are left.½ cup blueberries, 8 small lemons, ½ cup monk fruit sweetener, 3 eggs, 1 egg yolk, zest of 1 lemon, 1 tablespoon coconut flour
- Once the crust is finished, remove it from the oven and pour the lemon filling directly on top. Add blueberries by gently placing them into the filling. I squished about half of the blueberries to create more blueberries throughout the filling.
- Bake for an additional 20 minutes or until the crust has small cracks in it. Cool and then store in the refrigerator. Cut into bars or squares, top with powdered sugar or Lakanto confectioners' sugar, and serve chilled.Lakanto confectioners sugar
Notes
- Top with confectioners' sugar (I use this one from Lakanto) prior to serving.
- If you want to make more of a crumble or Dutch crumble, reserve ⅓ of the shortbread crust to crumble on top of the lemon blueberry filling prior to baking.
- Storage: Store bars in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1bar | Calories: 134kcal | Carbohydrates: 4.9g | Protein: 3.6g | Fat: 7.8g
