Description
These Keto Lemon Bar Cookies are the perfect low-carb twist on traditional lemon bars, turning them into delightful bite-sized cookie cups. With a buttery almond flour crust and a smooth, tangy lemon curd filling, they’re a refreshing treat for anyone on a keto or low-carb diet. Free from added sugars and packed with flavor, these cookies are sure to satisfy your citrus cravings without the guilt!
Ingredients
For the cookie cups:
1 3/4 cup (196 g) almond flour
1/2 cup (91 g) Swerve Granular
1/2 tsp (0.5 tsp) baking powder
1/4 tsp (0.25 tsp) salt
1/4 cup (56.75 g) butter, melted
1 large egg white
1/2 tsp (0.5 tsp) vanilla extract
For the lemon curd filling:
1 large egg
1 large egg yolk
1/3 cup (60.67 g) powdered Swerve Sweetener
2 tbsp freshly squeezed lemon juice
2 tsp (2 teaspoons) grated lemon zest
2 tbsp butter, cut into four pieces
For garnish:
Additional powdered sweetener
Instructions
For the cookie cups:
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Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
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In a medium mixing bowl, combine the almond flour, Swerve Granular, baking powder, and salt.
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Add the melted butter, egg white, and vanilla extract to the dry ingredients and stir until a dough forms.
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Spoon a tablespoon of the dough into each muffin tin cup and press it down to form a crust. Bake for 10-12 minutes or until golden brown and set.
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Remove from the oven and cool while you prepare the lemon curd filling.
For the lemon curd filling:
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In a medium heatproof bowl, whisk together the whole egg, egg yolk, and powdered Swerve Sweetener until smooth.
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Add lemon juice and zest to the mixture and whisk again.
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Place the bowl over a double boiler or in a heatproof bowl over simmering water. Stir continuously for about 6-8 minutes until the mixture thickens.
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Remove from heat and whisk in the butter, one piece at a time, until smooth.
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Let the lemon curd cool slightly before filling each cookie cup with the curd.
To assemble:
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After filling the cups with the lemon curd, sprinkle powdered sweetener on top for garnish.
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Allow the lemon curd to set and cool fully before serving.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 2 months.
Freezing Tip: Freeze the cookie cups and lemon curd separately, then assemble when you’re ready to serve.
Vegan Version: Use coconut oil in place of butter and a plant-based egg substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Keto, Low-Carb, Dessert
- Method: Baking
- Cuisine: American
