keto

Lemon

Pound cake

Yield: 9 servings / 9 medium bars

Serving Size:  1 medium bar

FOR THE SHORTBREAD LAYER: (a half-batch of the original recipe: keto shortbread cookies)

  • 1/4 cup + 1 Tbsp (70g) unsalted warm butter (or vegan butter alternative)

  • 1 Tbsp (15g) warm cream cheese (or vegan cream cheese sub, or cashew cream --see below for recipe--)

  • 3 Tbsp (36g) keto baking sweetener (powdered erythritol, allulose, or tagatose)

  • 1/2 tsp vanilla extract (or 1/4 tsp of almond flavoring)

  • 1/8 tsp fine sea salt (or 1/16 tsp coarse/kosher salt)

  • 3/4 cup + 2 Tbsp (88g) superfine almond flour (sifted! this makes a big difference) 

  • 1 Tbsp + 1 tsp (10g) coconut flour (or oat fiber, or unsweetened protein powder)

FOR THE LEMON FILLING LAYER:

  • 3 large (50-53g eacheggs (pasture-raised / free-range)

  • 3 large (20-22g eachegg yolks (pasture-raised / free-range)

  • 1 Tbsp (6-8g) fresh lemon zest (1/2 Tbsp densely packed)

  • 1/2 cu(120ml) lemon juice (or other low-sugar citrus juice)

  • 1/2 cup + 2 Tbsp (100g) keto baking sweetener (powdered erythritol, allulose, or tagatose)

  • 1/4 cup (60ml) unsalted melted butter (or vegan butter alternative)

  • 1/2 tsp fine salt (or 1/4 tsp coarse/kosher salt)

  • 1 Tbs(8g) coconut flour (or oat fiber, or unsweetened protein powder / OR 1/2 tsp. xanthan gum OR 1 tsp guar gum)

Directions:

1. First preheat the oven to 150C/ 300F, prep your 9"x9" pan (or equivalent size) with baking parchment or a non-stick silicone baking sheet, or you can lightly grease it and then dust very lightly with some coconut flour (tap the pan upside down to dump out excess).

2. First, make the shortbread according to the instructions on the original recipe page, linked above. Press the shortbread dough evenly into a thin layer along the bottom of the prepared baking pan. Bake for 15 minutes.

3. While the base is baking, mix together all the lemon layer ingredients in a large bowl, saving the lemon juice for last, and making sure to sift the coconut flour in to ensure no lumps. Pour the filling over the hot crust as soon as it comes out of the oven, tap to pop any air bubbles, then return to the oven and bake for an additional 20-30 minutes, or until the edges are firm with the middle still jiggly. Don't over-bake!

4. Let cool for 15 minutes at room temperature, then chill a few hours in the fridge (or overnight) before slicing and serving. I actually like to freeze these for easier slicing and cleaner edges, they taste great half-frozen too. Before serving, dust the lemon bars with a moderate layer of powdered keto sweetener (ie. erythritol).

NOTES:

--Other citrus fruit will also work for this recipe, but make sure to use lime, yuzu, or other low-sugar citrus (no orange, tangerine, or grapefruit!).

 

INGREDIENT SOURCING:

Powdered Erythritol: https://amzn.to/2JnVpnE

Allulose: https://amzn.to/2sFH3YH

Tagatose: https://www.iherb.com/pr/NuNaturals-Sweet-Health-Tagatose-1-lb-454-g/46825

Dairy-free Cream Cheese Recipe: https://www.connoisseurusveg.com/cashew-cream-cheese/

Butter-flavored Coconut Oil: https://amzn.to/2XhmcYv

Superfine Almond Flour: https://amzn.to/2H4N86h

Coconut Flour: https://amzn.to/2vh0gng

Oat Fiber: https://amzn.to/2H1779N

Vanilla Extract: https://amzn.to/2XgBsFX

Vanilla Bean Powder: https://amzn.to/2uclToy

Sea Salt: https://amzn.to/2xYwRzt

EQUIPMENT USED:

Heat-Safe Silicone Spatula: http://amzn.to/2nJvc9z

Kitchen Scale: https://amzn.to/2LjURAm

9"x9" Square Baking Pan: https://amzn.to/2IJrtTz

Baking Parchment: https://amzn.to/2rpTKVY

Pyrex Glass Bowl Set: https://amzn.to/2u8RGXE

Heat-Safe Metal Cooling Rack: http://amzn.to/2FRdCqH

Measuring Cups: https://amzn.to/2G8EzrT

Angled Liquid Measuring Cup: https://amzn.to/2uV3ugi

Magnetic Measuring Spoons: https://amzn.to/2QVq6U5

Micro Measuring Spoons: https://amzn.to/2K9W7ap
("dash", "tad", "smidgen", etc. measurements below 1/4 tsp)

ADVERT ALERT:

Yup, all those links up there are affiliate links which means you can support my work by buying stuff through those links! It is of course not required and I still encourage everybody to do your own research on what products to use. None of those are brand-sponsored links, I don't have any affiliation with those individual companies, it's just Amazon who pays me a tiny tiny percentage of what y'all buy on Amazon if you choose to use those links because they like that I send you to their site. If this affiliate program didn't exist I would still show y'all these links because it's useful to know where I source my ingredients and tools. Currently with 50k subscribers this affiliate program makes me between $70-$100 USD per month, which just about covers my ingredient costs. If you want to more directly support my work, join as a Patreon member to get behind-the-scenes access, or buy one of my eCookbooks, or the FREE option is to just share my youtube channel with everyone you think might like it. Sharing helps me grow better than anything else. :) 

ABOUT TPH

When you're as obsessed with sweets as I am, skipping dessert is not an option, but all the "sugar-free" treats I find in stores/restaurants never quite taste like dessert. After discovering that GOOD low-carb dessert recipes are so hard to find, I started experimenting and creating my own. TPH exists so that diabetics, carb-resistant people like me, and anyone else looking to avoid sugar can enjoy truly decadent desserts that won't cause insulin resistance or tooth decay.

Become a TPH Patron and get special perks here:  https://www.patreon.com/tphketodesserts

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