Description
These sugar-free raspberry lemon bars feature a buttery almond flour crust and a bright, creamy lemon filling studded with fresh raspberries. Naturally sweetened without refined sugar, they are a fresh, tangy dessert perfect for summer, offering a gluten-free, low-carb treat that satisfies your sweet tooth without the guilt.
Ingredients
For the Crust
- 2 cups almond flour
- 1/4 cup powdered erythritol or allulose
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Lemon Filling
- 3 large eggs
- 1/2 cup powdered allulose or erythritol
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons almond flour
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
For Serving
- Powdered sugar-free sweetener, optional
- Fresh raspberries and lemon zest, optional
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to help lift out the bars easily after baking.
- Make the Crust: In a medium bowl, combine the almond flour, powdered erythritol or allulose, melted butter, vanilla extract, and salt. Mix thoroughly until a soft, crumbly dough forms that holds together when pressed.
- Press and Bake the Crust: Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10–12 minutes until the edges turn lightly golden, indicating the crust is set and slightly toasted.
- Prepare the Lemon Filling: While the crust bakes, whisk together the eggs and powdered sweetener in a clean bowl until smooth and slightly frothy. Add fresh lemon juice, lemon zest, almond flour, and vanilla extract, whisking until the mixture is fully blended and silky.
- Fold in Raspberries: Gently fold half of the fresh raspberries into the lemon filling to disperse them without breaking the berries.
- Assemble Bars: Pour the lemon filling evenly over the warm crust in the baking pan. Scatter the remaining raspberries on top of the filling for a fresh burst of flavor and color.
- Bake Until Set: Return the pan to the oven and bake for 22–28 minutes. The center should be set but with a slight jiggle when gently shaken, indicating a creamy, custard-like texture.
- Cool and Chill: Remove the pan from the oven and allow the bars to cool completely at room temperature. Then refrigerate for at least 2 hours to let the filling firm up and make slicing easier.
- Serve: Use the parchment paper overhang to lift the bars from the pan. Dust lightly with powdered sugar-free sweetener and garnish with extra fresh raspberries and lemon zest if desired. Slice into 16 bars and serve chilled.
Notes
- Allulose tends to give the smoothest texture and is less likely to crystallize after chilling compared to erythritol.
- If using erythritol, opting for powdered erythritol helps prevent a gritty texture in the bars.
- For cleaner slices, chill the bars thoroughly and use a sharp knife wiped clean between cuts.
- Use fresh lemon juice for the brightest and most vibrant lemon flavor.
- Store leftover bars covered in the refrigerator for up to 4 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Bars & Squares, Sugar-Free Desserts, Summer Recipes
- Method: Baking
- Cuisine: American
