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  • Nunbelievable Recipes: These Keto Lemon Bars are the Perfect Guilt-Free Summer Treat
    • Nunbelievable Recipes: These Keto Lemon Bars are the Perfect Guilt-Free Summer Treat
    Prep time
    3 hours
    Difficulty
    Easy
    Servings
    9

     

     

    Just because it’s beach season, that doesn’t mean you’ve gotta skip dessert. We’ve got the perfect summer recipe for lemon bars, made with our delicious, low-carb, keto-friendly pecan sandy cookies. Created in collaboration with actor/influencer Madelyn Hopfensperger, this Nunbelievable Recipe is quick and simple. (Waiting for the bars to finish cooling might be the hardest part!)


    The crust is made with our pecan sandy cookies, which are perfect for anyone on a keto diet, or just looking to cut down on sugar. They contain just 1 gram of net carbs, have zero added sugar, are grain free, gluten free, and use only non-GMO ingredients. But, as Madelyn says, “even if you don’t follow any of those diets they are not taste-free! They are delicious. Whether you’re trying to watch your sugar or not, I would give this recipe a shot.”


    The sweet, tangy custard filling (made with fresh lemons and the natural sugar substitute stevia) is the perfect compliment to that delicious, buttery crust. “It really all kinda melts in your mouth,” Madelyn promises. These lemon bars will definitely satisfy your craving for something sweet without worrying about blowing your diet.

     

    And remember that for every Nunbelievable purchase  we donate a meal to one of our impact partners working to solve the hunger crisis in America. Order them   here.

    Make sure to check out our other tasty recipes  here, and  follow Madelyn on TikTok for other tasty ideas.

     

     



    Ingredients

    • 3 packs of Nunbelievable Keto Pecan Sandy Cookies

    • ¼c Butter 

    • 4 Lemons

    • ½c  of Stevia

    • 4 Eggs 

    • ¼c Almond Flour

    • ½ teaspoon Unflavored Gelatin

    Instructions

    1. Preheat Oven to 350 degrees F

    2. Make the Crust: 

      1. Put the cookies and the melted butter into the blender and then mix. 

      2. Bake the crust for 8 to 10 minutes in the preheated oven

    3. Meanwhile to make the lemon filling,

      1.  Zest the lemons and then press the juice of each lemon in a container, make sure you don’t leave any seeds in there 

      2. Sprinkle the gelatin over 1/3 c of water and then set it out to the side to bloom

      3. Pour the eggs, the stevia and the almond flour into another  bowl and then blend that up with an electric hand mixer. 

      4. And then add the lemon juice and zest and then melt the  gelatin when bloomed for 30s to add it with the ingredients. 

      5. While adding the gelatin, continuously mix the whole the whole thing so that everything 

    4. Take out the crust

    5. Pour filling over the crust and then bake for 20-25min. When the center still is a little wobble, it is time to take it out of the oven. 

    6. Let it cool at room temperature for 20 min and then cool it in the fridge for 2 hours 

    7. Garnish with slices of lemon (Optional)

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