This Summer, I been obsessed with the lemon and blueberry flavor combination. It’s the perfect amount of sweet and tangy, that will leave your taste buds very satisfied.
I made Lemon Bars so many times, but this time around I wanted to make them keto friendly. If you do not know about the Keto Diet, it’s based on eating low carb and no sugar added foods.
This way, you can devour these Blueberry Lemon Bars without the guilt and still be satisfied. By the way, each bar is has less than 2 Net Carbs! It has 1.78 Net Carbs!!
Are Keto Friendly ingredients expensive?
In general, Keto ingredients does not really cost that much as come people may say.
“Ketogenic diets do not require large amounts of expensive meat. Both chicken and eggs are cheap as are some cuts of pork. Ketogenic diets need not include meat at all . They should include a high proportion of non-starchy vegetables.”
Reddit
However, when it come to the Keto sugar brands vs regular brands, that’s a different story. A four pound Pure Sugar Cane bag is between $2- $3.29 vs 12oz Swerve is $8.
The exact reason why? I do not know.
I need to get a sponsorship with Swerve because they are not cheap. I like to buy them when they go on sale at Target, which is rare.
What are the Nutritional Facts?
Serving Size: 1 triangle (half of a bar) || Calories: 86 ||Fat: 8||Carbohydrates: 2.67 ||Fiber: .89 ||Protein: 2.67 ||Net Carbs: 1.78
This is approximately what the facts are depending on if you follow my ingredients step and step.
What is the taste like?
Imagine eating a blueberry lemon pie. That’s the best way to describe it.
What can you enjoy it with?
Anything low carb and no sugar added….
• Ice Cream
• Whipped Cream
• Caramel
• Chocolate Fudge/Sauce
• Powdered Sugar
Let’s get started…..
- Prep Time: 10
- Cook Time: 35
- Total Time: 50
- Yield: 9 square bars or 18 triangles
Ingredients:
Crust:
1 cup blanched almond flower or coconut flour
2 tablespoons unsalted butter, softened
1 egg, beaten
1/4 teaspoon sea salt
Blueberry Layer:
2 cups fresh blueberries**
2 teaspoons Xanthan Gum**
3 tablespoons Swerve [granulated sugar] **
Note: If you don’t have Xanthan Gum, you can substitute it for…..
•Unflavored Gelatin ||You’ll need 2 parts of gelatin for every 1 part of xanthan gum.
• Flaxseed ||Use ground flax seeds in place of xanthan gum in a 1:1 ratio, mixed with 2 parts hot water for every 1 part flax.
• Egg Whites || Use 1 egg white to replace every tablespoon (4.5 grams) of xanthan gum.
If you don’t have Swerve, you can use another Keto substitute brand.
If you don’t have fresh blueberries, you can use frozen. Just make sure there is no sugar added.
Lemon Layer:
1 envelope unflavored gelatin
1/4 teaspoon sea salt
2 tablespoons water
1 cup Swerve [granulated sugar]
3 teaspoon lemon zest
1 cup water
2 tablespoons Confectioner Swerve
4 large egg yolks, beaten**
1/3 cup fresh lemon juice
1/2 teaspoon Xanthan Gum
3 tablespoons unsalted butter
Note: You are only using the egg yolks and not the egg whites.
Directions
1. Line an 8 x 8 inch baking pan with two sheets of parchment paper. Using scissors, cut them to fit in a criss-cross pattern inside the pan.
2. While getting the crust ingredient together, preheat oven to 300 degrees Fahrenheit. Next, in a medium bowl, mix all crust ingredients. Then using your clean hands or rubber spatula, evenly press the dough into the bottom of the baking pan. After, using a fork, press holes into the dough.
3. Bake for 19-23 minutes. You will know when it’s done when the center is hard and edges are just beginning to brown. When I mean by hard, the center won’t be jiggly.
4. Next, in a medium sauce pan, add blueberries and prepare over medium low heat. If you have a numbered turn dual, that’s about 3. With a wooden spoon or rubber spatula or whisk, stirring consistently until liquid is released.
5. Bring liquid to a boil and using your utensil, add Swerve. Then add xanthan gum over the pan and quickly stir it in. Boil gently for 2-3 minutes. It will thicken so no need to stir.
6. Then gently pour blueberry filling on top of the crust after it chilled for 5 minutes or so. After, using a rubber spatula, even out the layer by covering the whole crust layer. Place in fridge for about an 1 hour and 30 minutes.
7. With the lemon layer, start off by getting a small bowl, and combine two tablespoons water with the unflavored gelatin. Do this by mixing it with a spoon. Set aside.
8. Add cup of water, lemon zest, sea salt and swerve to a clean medium sauce pan. Then cook over medium heat (5 on a numbered turn dial) until swerve has disappeared and liquid is just beginning to boil gently.
9. Using a whisk, mix together egg yolks in a small bowl. Then, in a face pace, whisk in a half of cup of the hot liquid to temper the eggs. The hot liquid comes from the lemon liquid in the sauce pan. After, whisk the egg mixture back into the sauce pan. Cook for 1 minute, stirring frequently.
10. Using a wooden spoon or rubber spatula or whisk, mix in the lemon juice and butter. Mix well until butter has disappeared and mixture is smooth.
11. Sprinkle xanthan gum and quickly whisk it in. Gently boil until thickened, 2-3 minutes. No need to whisk at this point.
12. Then, mix in softened gelatin until fully dissolved. After, take pan off heat and pour the lemon mixture into a medium sized bowl. Make sure you place bowl on a cool counter surface so the crust can cool down. (About 15 minutes or so.)
13. Using a spoon, gently spoon the lemon mixture on top of the cooled blueberry layer. Now if you want the bars to come out like mines, make sure when you pour the lemon layer on top, it’s still warm. You will get this cute color tone effect below.
14. Place in fridge for 3 hours or so until firm. Then cut bars into 9 squares or 18 triangles. Use a sifter to sprinkle confectioner sweetener on top of all of the bars or the ones that will be eaten that day.
15. For any left over, store in the fridge in air tight container. They last in the fridge for a week.
Enjoy.
How do you store them in the freezer? How long do they last?
First, make sure the ones you want to put in freezer, do not have powdered sugar on them. Then place them on a sheet pan lined with parchment paper in the freezer for 1hr. After, take them out and individually wrap them tightly in plastic wrap. Then place them in a freezer safe bag or container and place them in the freezer.
The last in freezer for 3 to 4 months.
Nutrition Facts
Serving Size: 1 triangle (half of a bar) || Calories: 86 ||Fat: 8||Carbohydrates: 2.67 ||Fiber: .89 ||Protein: 2.67 ||Net Carbs: 1.78
This is approximately what the facts are depending on if you follow my ingredients step and step.
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