Collagen Keto Lemon Bars

Okay, who doesn't love a lemon bar? I mean really, they are so dang good, but loaded with sugar, processed white flour, and more sugar. So being the baker that I am (NOT I am horrible at baking, this took me 3 times) I personally think this recipe is BOMB, no sugar or gluten, but yes a lot of butter.  (Updated and retested during corona 04/2020.)

CRUST

  • 1 cup almond flour

  • ½ cup coconut flour

  • 1 cup finely ground unsweetened coconut shreds (ground in a coffee grinder or blender)

  • 1/3 cup grass-fed protein powder or collagen

  • 1/3 cup Monkfruit sugar or your sugar of choice

  • 1/2 teaspoon sea salt (I used Redmond)

  • 4 ounces grass-fed unsalted butter, ½ stick (Vital Farms or Kerrygold) or ghee if DF

  • 2 tablespoons melted coconut oil  

METHOD

  1. Preheat oven to 350 degrees.

  2. Melt the butter and coconut oil in a small saucepan. Add the almond and coconut flour,  coconut shreds, protein powder, sugar, and salt to a bowl and slowly add melted butter, stirring until fully combined. Press the dough evenly along the bottom and ½ inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars. Bake at 350 degrees (F) for 10 minutes. Remove and cool while you make the filling.

FILLING

  • 4 egg yolks + 2 whole eggs, whisked (6 eggs total)

  • 20 drops stevia liquid or 1/2 cup Monkfruit sugar or 4-6 tbsp raw honey

  • 3/4 cup fresh lemon juice

  • ¼ cup lemon zest

  • 2 scoops unflavored collagelatin, I recommend Bulletproof (just make sure it’s grass-fed)

  • 8 ounces grass-fed unsalted butter, 1 stick (Vital Farms or Kerrygold)

METHOD

  1. Melt the butter in a small saucepan on low heat in same pan used to crust. Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg mixture and return to the stove over low heat for about 8-10 minutes. Whisk continually until the curd starts to thicken but not to much or it will turn into scramble eggs. Remove from the heat and put into a small bowl. Whisk in the collagengelatin until dissolved and smooth.

  2. Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan. Bake the bars at 350 degrees (F) for 25 minutes. Remove and cool. Sprinkle with shredded coco before serving if desired. Cut into sixteen 2 x 2 squares.

This recipe makes about 16 bars.

SUGAR: Ok the sugar thing is weird and hard I know. So many confusing words and how to know which one is good which one is bad. I like stevia because hey it's just a plant. Raw honey if you know how it was processed, Monkfruit is a fruit... right now it is my favorite one for baking and for all things keto, I would love to hear your feedback. 

Recipes, SweetsTorie Borrelli HallBulletproof, collagen, lemon, dessert, protein, healthyComment