Holy Toledo! It’s been a loooong time since my last post! I knew it had been awhile but when I did the math it’s officially been 24 days – that’s over three weeks! Definitely a record since I created this space almost four years ago!
So much has changed since then, it’s almost staggering to think about! Hungry Jr. will be eight this summer, we’ve relocated back to the Northeast, and this blog and related projects have become my full time job – not to mention a million other small things. It’s been a lot of hard work, but we’re having a blast!
Also I have to say that in spite of the fact that it’s freezing here and I’m literally looking through my window at guys ice fishing on the frozen lake, it’s STILL good to be back in the Northeast – even if I never imagined I’d be referring to myself as a New Yorker! That’s pronounced New Yaw-kah to you non Yankee folks btw.
We still have a lot of loose ends to tie up (unpacking, registering vehicles, changing licenses, etc.) but this already feels like home. Since we couldn’t quite fit everything in the moving truck on the way up last week, we’re heading to SC next week to get the rest of it. Then we’ll be back here for good the week of the sixth, and I’ll finally be able to get back in the groove of regular posting – which I’m super excited about because I’ve got a LOT of great new recipes to share with you guys!
But enough about my travel schedule, let’s talk lemon bars! One of my absolute favorite desserts, it’s the thing I’m most likely to gaze longingly at through the glass at a bakery or coffee house – and sometimes I give in and have one. I’m never really sorry until the next day when I wake up puffy and bloated from the gluten and sugar. Even then it’s usually worth it if I’m being honest.
I finally decided though that it was high time I came up with a keto friendly lemon bar recipe that would meet my low carb and gluten free criteria (and save me from the morning after bloating.) As an added bonus these are pretty easy to make, and just as good or better than the “real” thing. I’m not just saying that either, I tested these out on crowds of non low carbers at several parties – all with rave reviews and no leftovers.
This low carb lemon bar recipe is basically the love child of my Lemon Almond Shortbread Cookies (crust), and my Sugar Free Lemon Curd (filling) recipes, with a few minor tweaks.
I like my lemon bars a little on the tart side, but you can increase the sugar free sweetener in the curd if you prefer them sweeter – or you can add more powdered sugar free sweetener to the top of them after baking.
I’m confident that you guys are going to love these low carb lemon bars – they simply scream “IT’S SPRING BABY!” and they’ll make you believe it – even if the view from your kitchen window is as cold and unspringlike as mine right now. :/
Can’t wait to hear what you think! Make them and report back STAT! Meanwhile, look for more delicious low carb and gluten free recipes coming to IBIH soon!!!!
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Finally, I’ve got lots of great low carb and gluten free e-cookbooks out, and I’m currently running a special where you can get all five of them (over 150 recipes) for just $19.99! Get more information over on the Cookbooks page!
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