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Keto Raspberry Lemonade Bars

  • Desserts
  • Low Carb
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5/5 - 2 Ratings
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Prep Time 20 minutes
Cook Time
Serving Yield 16 bars

With the citrusy zing of lemon juice and sweet/tart dichotomy found in fresh raspberries, these low carb raspberry lemonade bars are a dream come true for anyone who prefers a pucker-inducing dessert to one that's overly sweet. A shortcrust pastry base made with keto-friendly almond flour and a touch of erythritol balances out the tangy filling for the ideal flavor equilibrium in every bar.

By: All Day I Dream About Food

Ingredients

For the raspberry puree:

  • 1 1/4 cups fresh raspberries
  • 2 tablespoons water

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol (such as Swerve Confectioners)
  • 1/4 teaspoon salt
  • 4 1/2 tablespoons unsalted butter, melted

For the filling:

  • 1/3 cup raspberry puree
  • 3 large Pete and Gerry’s Organic Eggs
  • 2 large Pete and Gerry’s Organic Eggs, yolks only
  • 2/3 cup powdered erythritol (such as Swerve Confectioners)
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon coconut flour

Nutritional Information plus

Check out the nutritional information for these keto raspberry lemonade bars here.

Directions

To make the raspberry puree:

Step 1

Combine the berries and water in a blender and blend until pureed. Strain through a sieve to remove the seeds, pressing on the solids to release as much juice as possible. This should yield at least 1/3 cup raspberry puree.

Step 2

Discard the seeds and set the puree aside.

To make the crust:

Step 1

Preheat the oven to 325F and line a 9" square baking pan with parchment paper. (If using an 8" square pan instead, increase your crust and filling bake times by a few minutes and follow visual cues for doneness.)

Step 2

In a large bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.

Step 3

Transfer mixture to prepared baking pan and press firmly and evenly into the bottom. Bake 12 minutes, or until edges are just starting to turn golden brown. Remove from oven and let cool completely.

To make the filling:

Step 1

Preheat oven to 325F.

Step 2

In a large bowl, whisk together 1/3 cup of the raspberry puree, the whole eggs, egg yolks, sweetener, lemon zest, and lemon juice. Sprinkle the coconut flour over top and whisk to combine well.

Step 3

Pour the filling over the cooled crust and bake 25 to 35 minutes, or until the top is just barely set to the touch. Remove and let cool to room temperature, then refrigerate at least 1 hour to firm up before cutting and serving.

Farm Team Tips:

Can I make these dairy free? You bet! Simply replace the butter with a dairy free oil of your choice and keep a close eye on the crust while it bakes as it may need less time than a butter crust.

Can I skip the coconut flour? The coconut flour is what thickens the filling and helps it set properly, so skipping this important ingredient isn't recommended.

How do you store keto raspberry lemonade bars? Custard based desserts like this one should always be stored in an airtight container in the fridge.

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RESPONSES

April

August 24, 2021

Lemon bars are one of my favorite desserts. Adding raspberry?? Hello! I cut these up into little bit sized pieces so I could snack on them all day long.

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1 Reply

[email protected]

August 25, 2021

You can't beat that raspberry addition, enjoy!

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Rebecca

July 29, 2021

I love your keto recipes. The onion and gruyére quiche and these keto raspberry lemonade bars. In each case, and for all of your recipes I would love a note about freezing and storage. Thank you!

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1 Reply

[email protected]

July 29, 2021

We're glad to hear that you love them, Rebecca! Thanks for the feedback on providing freezing and storage instructions, you've been heard!

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Keto Raspberry Lemonade Bars

Prep Time 20 minutes
Cook Time
Serving Yield 16 bars

With the citrusy zing of lemon juice and sweet/tart dichotomy found in fresh raspberries, these low carb raspberry lemonade bars are a dream come true for anyone who prefers a pucker-inducing dessert to one that's overly sweet. A shortcrust pastry base made with keto-friendly almond flour and a touch of erythritol balances out the tangy filling for the ideal flavor equilibrium in every bar.

By: All Day I Dream About Food

Ingredients

For the raspberry puree:

  • 1 1/4 cups fresh raspberries
  • 2 tablespoons water

For the crust:

  • 1 1/2 cups almond flour
  • 1/4 cup powdered erythritol (such as Swerve Confectioners)
  • 1/4 teaspoon salt
  • 4 1/2 tablespoons unsalted butter, melted

For the filling:

  • 1/3 cup raspberry puree
  • 3 large Pete and Gerry’s Organic Eggs
  • 2 large Pete and Gerry’s Organic Eggs, yolks only
  • 2/3 cup powdered erythritol (such as Swerve Confectioners)
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon coconut flour

Directions

To make the raspberry puree:

Step 1

Combine the berries and water in a blender and blend until pureed. Strain through a sieve to remove the seeds, pressing on the solids to release as much juice as possible. This should yield at least 1/3 cup raspberry puree.

Step 2

Discard the seeds and set the puree aside.

To make the crust:

Step 1

Preheat the oven to 325F and line a 9" square baking pan with parchment paper. (If using an 8" square pan instead, increase your crust and filling bake times by a few minutes and follow visual cues for doneness.)

Step 2

In a large bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.

Step 3

Transfer mixture to prepared baking pan and press firmly and evenly into the bottom. Bake 12 minutes, or until edges are just starting to turn golden brown. Remove from oven and let cool completely.

To make the filling:

Step 1

Preheat oven to 325F.

Step 2

In a large bowl, whisk together 1/3 cup of the raspberry puree, the whole eggs, egg yolks, sweetener, lemon zest, and lemon juice. Sprinkle the coconut flour over top and whisk to combine well.

Step 3

Pour the filling over the cooled crust and bake 25 to 35 minutes, or until the top is just barely set to the touch. Remove and let cool to room temperature, then refrigerate at least 1 hour to firm up before cutting and serving.

Farm Team Tips:

Can I make these dairy free? You bet! Simply replace the butter with a dairy free oil of your choice and keep a close eye on the crust while it bakes as it may need less time than a butter crust.

Can I skip the coconut flour? The coconut flour is what thickens the filling and helps it set properly, so skipping this important ingredient isn't recommended.

How do you store keto raspberry lemonade bars? Custard based desserts like this one should always be stored in an airtight container in the fridge.