creamy lemon bars
Vegan and keto lemon bars are simple to make and feature a buttery shortbread crust and easy no-bake filling. They are the perfect sweet treat for almost any diet – paleo, vegan, gluten-free and keto!
Equipment
- high-speed blender or food processor
Ingredients
Crust:
- 113 grams vegan butter (or coconut oil) melted
- 30 ml sugar-free, zero carb monk fruit syrup (or sub maple syrup if not keto)
- 150 grams almond flour
- 14 grams coconut flour
Filling:
- 120 grams macadamia nuts
- 70 grams cashews
- 228 grams coconut cream the thick layer on top of canned coconut milk
- 100 ml lemon juice
- 20 ml sugar-free, zero carb monk fruit syrup (or sub maple syrup if not keto)
- ¼ tsp salt
- 1 tbsp lemon zest
Instructions
Crust
- Preheat the oven to 175 °C (350°F) and line an 8×8 pan with baking paper leaving a slight overhang.
- Mix the almond flour and coconut flour in a large bowl and pour melted butter and syrup over and combine until dough forms.
- Press into the bottom of the lined pan and bake for 15 minutes until slightly golden brown on edges.
Filling
- Meanwhile, place macadamia nuts and cashews in a bowl and cover with boiling water. Let sit for 20 minutes and then drain.
- In a food processor high-speed blender, process all ingredients until smooth pieces remain. Taste and adjust flavour as needed.
- Pour filling over the crust and spread into an even layer. Tap on counter to remove any air bubbles.
- Bake covered for 20-23 minutes or until the edges look very slightly dry and the centre appears “jiggly” but not liquidy.
- Remove bars from the pan and slice into 16 equal square and refrigerate to store.
Nutrition
Serving: 1barCalories: 224kcalCarbohydrates: 6gProtein: 4gFat: 22gSaturated Fat: 7gSodium: 85mgPotassium: 109mgFiber: 2gSugar: 1gVitamin A: 270IUVitamin C: 3mgCalcium: 29mgIron: 1mg
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