Description

A delicious, sugar-free lemon blueberry bar featuring a crisp almond flour crust and a tangy, custard-like filling. These bars are keto-friendly, gluten-free, and made with simple pantry ingredients for a guilt-free treat.

Ingredients

Scale

2 cups (200g) blanched almond flour
½ cup (113g) unsalted butter, melted
2 tablespoons erythritol or monk fruit blend (for crust)
4 large eggs, room temperature
1 cup (200g) erythritol or monk fruit blend (for filling)
½ cup fresh lemon juice (from 3–4 medium lemons)
Zest of 2 lemons
1 teaspoon almond extract
1½ cups fresh or frozen blueberries
1 teaspoon coconut flour

Instructions

Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment.
In a medium bowl, mix almond flour, melted butter, and 2 tablespoons of sweetener until it resembles wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Pre-bake for 10 minutes until lightly golden. Remove and let cool slightly.
In a large bowl, whisk eggs until light and frothy. Add the remaining 1 cup of sweetener and whisk vigorously for 2 minutes to dissolve the sweetener completely.
Add fresh lemon juice, lemon zest, and almond extract to the egg mixture. Whisk until fully combined and smooth.
Pour the lemon filling over the pre-baked crust. Gently shake the pan to level the filling and pop any air bubbles with a knife.
Toss blueberries with 1 teaspoon of coconut flour to coat them. Scatter them evenly over the lemon filling without pressing them in.
Bake for 30-35 minutes. The edges should be set and slightly puffed, but the center should still jiggle slightly like Jell-O. If the top browns too quickly, cover loosely with foil after 20 minutes.
Let the bars cool in the pan on a wire rack for at least 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, to allow the custard to set completely.
Lift the bars out of the pan using the parchment sling. Use a sharp knife to cut into squares, wiping the knife between cuts for clean edges. Dust with powdered erythritol if desired.

Notes

Ensure sweetener is fully dissolved by whisking for 2 minutes to prevent grittiness. Room temperature eggs help prevent curdling. Do not overbake to avoid cracking. Bars must be refrigerated for at least 4 hours to set properly. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 140
Sugar: 1
Sodium: 30
Fat: 11
Saturated Fat: 5
Carbohydrates: 6
Fiber: 2
Protein: 4

Keywords: sugar-free, keto, gluten-free, lemon bars, blueberry bars, almond flour, low carb, healthy dessert, diabetic friendly