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Keto Raspberry Lemon Bar Recipe

An easy, fresh spring dessert recipe with a tart raspberry lemon flavour.
Course Dessert
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 9 -16
Author Krista

Ingredients

  • 1 3/4 cup almond flour separated
  • 1/2 cup unsalted butter melted
  • 3/4 - 1 cup Stevia or erythritol
  • 1/2 tsp vanilla
  • salt
  • 3 eggs
  • 3 lemons
  • 1/4 cup frozen raspberries

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line an 8" x 8" baking sheet with parchment paper.
  3. Prepare the crust by mixing the melted butter, 3/4 cup of almond flour, 1/2 tsp of vanilla, and 1/4 cup of stevia and then pouring into the baking dish.
  4. Flatten the crust dough and bake for 20 minutes.
  5. Take out and allow to cool for 15 minutes.
  6. While the crust is baking, zest 2 of the lemons and then juice all three lemons (carefully removing the seeds).
  7. Mix the lemon zest and juice with the rest of the almond flour, Stevia, and eggs, and a pinch of salt and whisk together.
  8. Pour the filling over the cooled crust and bake for 25 minutes at 350.
  9. As it's baking, put the frozen raspberries into a bowl and microwave for 45 second. Blend together to create a raspberry syrup.
  10. After removing the lemon squares from the oven, pour the raspberry syrup over the square and smooth with the back of a spoon.
  11. Allow to cool and then cover and place in the freezer for at least 2 hours, preferably overnight.
  12. Slice into 9 even squares, or 16 squares if you wanted smaller pieces. Serve cool, and keep in the fridge before serving.