Luscious low carb lemon square bars that are very close to the real thing. These yummy treats have a crust made with a low carb baking mix.
While I was away, there were so many sweet temptations. Each day, the company put out morning and afternoon snacks. One of the items that caught my eye were some triangular lemon square bars. They had a shortbread crust with a thick lemon topping on top. My mind started churning on how I could make a low carb version when I got home.
I found a couple low carb recipes for lemon square bars on the internet. Both had a lot more butter in the crust than I wanted to use. I jotted down a new version and tried it this morning. One recipe used all Carbquik for the crust, the other used a blend of almond flour and oat flour. I thought I’d try a mix of almond flour and Carbquik.
After baking, the crust turned a nice golden color. I let it cool a bit before preparing the lemon topping. The amount of lemon topping didn’t look like a lot, so I may try doubling the amount of topping the next time I make this recipe. However, the thin topping on the finished squares was perfect. It was chewy and the crust was similar to a shortbread. If you are looking for more of a traditional lemon bar with the thicker topping, I would try doubling the amount of topping, using a full packet of gelatin.
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Overall, these low carb lemon square bars were just as I had hoped. I provided a gluten-free option as well as there are many who don’t use Carbquik due to the gluten.
If you try these out, I’d love to know what you thought. What kind of treats have you seen lately that you’d like to see made low carb?
Low Carb Lemon Square Bars
- 3/4 cup almond flour
- 1/4 cup Carbquik*
- 1/4 cup powdered erythritol or Swerve
- 1/4 teaspoon stevia extract powder
- 1/4 cup softened butter
- 1/2 teaspoon guar gum or xanthan gum (optional, just helps hold it together better)
- Pre-heat oven to 350 F.
- Blend crust ingredients using a pastry cutter. Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray.
- Bake for about 18 minutes or until lightly browned. Cool slightly.
- Beat the ingredients for the filling for about a minute then pour evenly over the baked crust.
- Return to oven and bake again for about 15-20 minutes or until set.
- Let cool at room temperature, cut into 16 even squares. Keep cool in the refrigerator.
Makes 16 squares
Carbs per square: about 0.9 g