If you will microwave the lemons for a few seconds and roll them on the counter before you cut and juice them you will get more juice. Also juice them one way and turn them over and do it again.
Made these for my Birthday cake. I just wanted a square with a single candle on top like the models do who are watching their weight.....mission accomplished. I did make a couple of changes. I used the swerve powdered sugar using half the amount of sweetener like you suggested{Allulose was too expensive}. I used lemon juice from the bottle and dried lemon zest(adjusting the amount to 1 tsp per tbsp.) and the most bothersome of them all was I used egg white protein powder instead of the whey protein isolate because it spikes my sugar. The results were very impressive. I even added a lemon glaze on top after baking. I have a convection oven so I cooked it at 25 degrees below the suggested temp in the recipe. Made the Best Birthday cake square! I served it with caramel soft ice cream using your coconut condensed milk I made the night before...Thank you Alicia...
Made these last night. They are PHENOMENAL! My husband, who is not a fan of sugar alternatives, really liked them, so that made me happy. Thank you, Alycia 😊
I grew up broke, so we would fold the squeezed lemon halves in half & got a bunch more juice out of it. Broke or not, it makes for less waste & you can even throw your lemon carcasses in your sink if you have a garbage disposal. I run my disposal & it keeps my sink from getting funky, plus it just smells good. I love your videos & tips! You pack so much knowledge & options throughout the process that I don't feel so intimidated by baking. And you're so easy to listen to. Thanks for the videos!
You look so sad when you have to wait for your creations to cool! lol. They look absolutely yummy. You’re amazing! Thanks for all your hard work bring us all your wonderful keto desserts.
OMG! I made these yesterday to take to a small gathering of friends to prove that low carb deserts can taste amazing. These lemon bars are off the hook! They disappeared-for me they are like lemon crack, I can’t resist. I really liked how light the crust was, it supported the lemon bars but didn’t “steal” the show. This recipe will be one of my frequent flyers for sure! BTW, I was asked to share the recipe 😄 so I forwarded it all to them. I cut the the recipe in half and used an 8 x 8 pan which worked just fine. (I need to by a 9 x 13) I’m making your keto angel food cake to take to a 4th party but I’m going to try adding strawberry flavor as I’m really missing Duncan Hines strawberry cake for cupcakes.
Yay! So glad they were enjoyed by all, love to hear it! The angle food cake is a good one for the fourth. You could also use strawberry protein powder if you happen to have it, bet that would be good. Have a happy Fourth of July!
Can you please tell me how sweet it came out? I used 1/2 cup Allulose in another recipe and I almost died from the sweetness. 2 and 1/2 cups sure seems like a ton.
Lol I made these at the end of a busy day and lemme tell you, I made mistakes all the way through. I had so much fun and just laughed. Everything worked itself out and they turned out sooo good. I love the shortbread base. Will be making this again for sure.
I’m so glad that your videos were recommended to me! Lemon bars are my hubby’s favorite. I’m trying to show him that low carb doesn’t mean no flavor. These will do the trick. Thank you for sharing! 😊
Another great video! Something for the suggestion box: Create a series called "Alycia's Debbies." Sorry if I miss spelled your name, Where you recreate or Ketofy the most popular Little Debbie snacks such as the Star crunch, etc.
To pretty these up for presentation, I would make a glaze with cream cheese, powdered sweetener and lemon juice, squeeze out drizzle over top. I think it would stay without melting in, vs. using just the powdered sweetener and should help with cooling effect too.
So I made your recipe yesterday, I first want to say cook times and proportions were spot on. I used a bar pan lined with parchment and came out of pan perfect. Just wanted to share a couple of tweeks. I needed a bit more tartness so I added 1 Tbsp of food grade citric acid , I discovered this product when I needed to descale my Kurrig, and found it worked well in my electrolite mix that I concocted, and that did the trick! Also allulose is precious $ so I used 1 cup allulose and 1 cup erythritol/monkfruit blended to powder in magic bullet first, then heated as you showed. They were still very smooth not grainy at all. I thought I would share to save you some $$. Also did the glaze with cream cheese and sweetener with 🍋 and they looked and tasted wonderful, thanks 😊 for your recipe.
I like this, thank you. I am currently trying different sweetener brands that are blended. My favorites are Whole Earth and King Arthur which is also a family company, I love to support small businesses. How about you add a buy me a coffee or the $ that some youtubers have so folks can do an appreciation for the content.
Loved your Key Lime Pie tarts, so I'm sure these will be wonderful too! Sometimes I like to add a good about of coconut to Lemon Bars, just for something different. I find it easier to zest the lemons or limes when you turn the rasp over and drag it over the surface of the fruit. LOVE YOUR CONTENT!
OMG!! I made these today and they were absolutely delicious! This was my first time using allulose and wow, no crystals! Thank you so much for this recipe 😁
I love that you do desserts that aren’t just chocolate. Don’t get me wrong, chocolate is awesome, but it gets to be same-sy after a point. I just love all manner of sweets. Yum.
The Allulose I buy is fine grained. To make it into a true powder, I put it in my magic bullet high speed blender and in 20-30 seconds, it becomes a fine powder. If you are at all concerned about your dish turning out grainy, I highly recommend powdering your Allulose first. I expect it might also work for other granulated sweeteners.
HOLY MOTHER OF GOD!!! I just made these and they r honestly amazing my family hates all keto but they love these I’m so damn excited to make all your recipes thank u so much for making suck amazing desserts!! I used powered auger I didn’t have allulos and it was still delicious! Next is the brownies 👍🏻👍🏻👍🏻👍🏻
I'm so glad you didn't say almond flour. Everything l have made with it turns out like sand. So, l am going to try making these when l get some lemons. Thank you for your time and sweetness.
You're welcome, I hope you enjoy! I only have a handful of recipes that has almond out of the over 100 recipes on my channel. And there are a lot of dessert staples.
ok I usually don't comment...but girrrrlll!! those lemon bars are amazing!!!!!!! Lemon is one of my fav flavors!! you are freaking amazing!! soooo good 👍 👌🏾 thank you foe adding a smile to my keto life!!! now on to making your biscuit recipe!!!
YAY!!! So glad you liked them!!! So glad I could help!!!! Hope you enjoy the biscuit, definitely one of my favs, we have them for dinner probably once a month with sausage gravy and eggs, mmmm, soooo good!!!!
Hi Alycia! 👋 These look super delicious!! 😋😋😋 I don't know if it is brand-related, but the Splenda allulose is super smooth when mixed with cream cheese and TrueLemon crystallized lemon packets. (I use about 1/4-1/2 cup [I eyeball it] allulose, 2 packets of TrueLemon, and 8oz room temperature cream cheese to make a cheesecake fluff.) Love ya, hon! ❤️💙💜 ~Lana
Thank you for your wonderful effort, frankly, the first channel I follow on the keto diet, and it is specialized, not just a follower of the keto diet, you are really useful
I want to add a modest idea to your channel from a big fan of yours. The language can be translated into Arabic and you will have a large audience from Arab countries.
OMG! these sound really great and I’m gonna now use your shortbread recipe for my low carb mascarpone cheesecake recipe as I was looking for one after finding how bad almond flour is for your body! Thank you so much! You are awesome!!
@@KetoUpgrade Good thing you have that allergy!! Sally K Norton has had major issues with oxalate toxin her whole life and in the keto space people eat tons of almonds. I’m glad I have found out about it myself healthy wise.
Hi Alycia! Another awesome all time favorite. I love been making the same Lemon Bar recipe since college and yours looks legit. Tons of Lemon Custard, which is too funny because I alw double the custard. I can already tell these are gna be delicious! Tfs... Blessings from Iowa, L
SOOOO glad you're back!! Got my shopping list for this recipe-looks delish. Did I hear correctly that you have your own bakery now? Any plans to film from there in the future? Would love to see it.
Can I line the 9 x 13 with parchment, or will the filling leach under the crust? Thanks for all of your hard work and sharing your ketofied baked good. Baking is my way of relaxing and keto baked goods rarely convert well so I am so happy to have found your channel!
Not sure if it would leech under the parchment. But I would say maybe just do along the two long sides which would minimize the gaps around the parchment. Glad I can help!
@@KetoUpgrade No matter how gently I cut, the knife always leaves a mark on my pan. Going to try the parchment and lift out before cutting. Wish me luck! Thanks again :D
I love lemon bars! I used to make them all the time until I started to go low carb. Now I can have them again - will definitely try this recipe. But I do prefer a thicker crust - so will be using 8 x 8 and 1/2 the filling as you suggested. As for the sweetener dissolving on top of the lemon bars - regular powdered sugar did that as well when I used to make these on a regular basis. Thank you for sharing your recipes!
They look delicious! Do you think you could drizzle on a keto sugar glaze? Or would that dissolve just like a dusting of sugar free confectionery sugar? Made your chayote faux apple pie👍🏻👍🏻
I've never seen much of a difference between brands. I heard you canmix that brand in desserts that don't need baking and it dissolves fine like powdered. But I've found that most if them are somewhere in between granular and powdered. Either way I didn't specify powdered allulose. Just powdered monkfruit/ erythritol if that is the route you are going.
Those bars look gorgeous. I love lemon anything, and seriously miss Lemon Meringue Pie. I also missed making my own Lemon Curd, so was thrilled when I saw Indigo Nili's recipe, which is amazing! I just wish Allulose wasn't so expensive to get in the UK, and I saw a few days ago the iHerb have put the price up of the Brand I've been buying from them by a 1/3!! It's really offensive that companies don't just take advantage of a product that fits into a dietary need group, but also do it at the very worst financial time too. I don't know if you've ever had British Parkin, but my mouth loves it, whilst my body hates me for it, because I'm allergic to the whole cereal family. I would totally love a recipe that mimics Parkin, without the 'This may make you feel like you're dying' side effects lol
Hope you enjoy!! Yeah allulose is ridiculous unfortunately and it definitely isn't fair but I hope once it becomes more popular and more widely used it will drive the cost down, we shall see though. Everything is just kind of wacky right now. I just looked up parkin, I had never heard of it but it seems to be a ginger bread like cake? Are you allergic to oat fiber as well? That is the only way I would be able to get super close. Otherwise I'm sure I could get relatively close. But again I've never had it so it would be hard for me to know if it was close or not, lol.
@@KetoUpgrade Hey hey. Parkin is similar to ginger bread cake, but sticky, and something traditionally made around Bonfire Night, well, before it, because it gets better after it's been allowed to sit. Unfortunately I'm allergic to everything to do with the cereal family, although it's possible I wouldn't have issues with gluten, because I've been tested for Celiac Disease, and that was negative. I do know I'm allergic to oat fibre though, because I had it konjac noodles, having not read the ingredients, because it wasn't in another brand. Not a mistake to be repeated! I'm wondering if Lupin flakes may get the oat element, and alulose the sticky, goo texture, somehow, but I also remember you saying you have someone in the family with a nut allergy, and Lupin can be an issue in that case. It's one of those times I wonder what the Star Trek replicator could give us, and how close it would be 🤣
@@thenodiggardener I bet I could figure out something similar but again I feel like I would need a taste tester, lol. Maybe lupin would give that earthy taste but also maybe a pumpkin or sunflower flour, don't know maybe one day I'll try something out.
@@KetoUpgrade Probably on to something with the suggestions there. I'd not even considered those, and yet I have them. This is why you're the professional lol
Have you ever used Lemon Thyme in baking? I'm told that it is the only substance - including lemon itself - that maintains a true lemon flavor in baking. Curious? You might live in an environment where it can become a hedge, like Rosemary in Dublin or Jade plants in OC, Cal.
I've used it in an ice ream I made once. I believe it was a ricotta ice cream recipe with lemon thyme. Don't remember if it was easy to find around me though.
Hi Alycia! Thank you for all your wonderful recipes! I just made these last night, and they have cooled overnight. I am going to slice them up today before a dinner party. My question is about the powdered erythritol dusting. You mention it would just fall off. In theory, can you add a small amount of liquid (water, avo spray, etc) to the top of the bars to get the powder to stick? Just thinking of ideas before I "decorate" pre-party!
You're welcome! It's not that it falls off it just soaks right up and goes away within 30 minutes of dusting them. But you could do a drizzle with powdered erythritol mixed with a tiny bit of alternative milk and drizzle it over. It will harden on the top of them.
@@KetoUpgrade These are incredible! They were a hit! I always serve my keto goods without telling anyone they’re keto, to get authentic reactions. No one had a clue! Keep up the amazing work, Alycia! You’re a rockstar.
if you get a chance please try purecane sugar sub its on amazon now also .. it is by far the closest to sugar I've found I fear other will find it too and make the price jump but if you want a link to it let me know ..
@@KetoUpgrade yes and not had an issue .. I love sweet tea it was and still is my biggest level of "sugar" daily, but I use it in all my stuff now .. Its as close to 1:1 that I like Serious Keto tested it as well some time back
Don't really understand the question. You can see in the video I cut 4x4 and they are a decent size piece. I wouldn't say large and I don't know if I said large pieces anywhere in the video?
I followed a regular (not keto) lemon bar recipe and it had 8 eggs in it. You are making a lemon custard, which contains eggs to set it. So why are you looking at a lemon bar recipe if you don't like eggs?
I dont want to be nitpicky...buuuut...please pronounce your 'T's...bea't'en not bea-en I have heard so many chefs not use the t ...like what are y'all doing with the T'..are you selling them out the back door for Swerve? Jeeze Louise. T's are very impor-t-ant not impor-ent USE THE T! dont teach your children to speak lazy english pleeeeeeze. Ok sooooorry rant over and by the way love your recipes.
If you will microwave the lemons for a few seconds and roll them on the counter before you cut and juice them you will get more juice. Also juice them one way and turn them over and do it again.
Made these for my Birthday cake. I just wanted a square with a single candle on top like the models do who are watching their weight.....mission accomplished. I did make a couple of changes. I used the swerve powdered sugar using half the amount of sweetener like you suggested{Allulose was too expensive}. I used lemon juice from the bottle and dried lemon zest(adjusting the amount to 1 tsp per tbsp.) and the most bothersome of them all was I used egg white protein powder instead of the whey protein isolate because it spikes my sugar. The results were very impressive. I even added a lemon glaze on top after baking. I have a convection oven so I cooked it at 25 degrees below the suggested temp in the recipe. Made the Best Birthday cake square! I served it with caramel soft ice cream using your coconut condensed milk I made the night before...Thank you Alicia...
So glad it worked out just how you wanted it!!! You're very welcome!!!
Made these last night. They are PHENOMENAL! My husband, who is not a fan of sugar alternatives, really liked them, so that made me happy. Thank you, Alycia 😊
Yay, that makes me very happy to hear! So happy he enjoyed! You're very welcome!
Put some of your Swiss merengue and toast it! 🤤
I grew up broke, so we would fold the squeezed lemon halves in half & got a bunch more juice out of it. Broke or not, it makes for less waste & you can even throw your lemon carcasses in your sink if you have a garbage disposal. I run my disposal & it keeps my sink from getting funky, plus it just smells good. I love your videos & tips! You pack so much knowledge & options throughout the process that I don't feel so intimidated by baking. And you're so easy to listen to. Thanks for the videos!
You look so sad when you have to wait for your creations to cool! lol. They look absolutely yummy. You’re amazing! Thanks for all your hard work bring us all your wonderful keto desserts.
😁❤️
Thank you for the recipe 😊 Watching you all the way from Puerto Rico.
You're welcome, that's awesome!!!
OMG! I made these yesterday to take to a small gathering of friends to prove that low carb deserts can taste amazing. These lemon bars are off the hook! They disappeared-for me they are like lemon crack, I can’t resist. I really liked how light the crust was, it supported the lemon bars but didn’t “steal” the show. This recipe will be one of my frequent flyers for sure! BTW, I was asked to share the recipe 😄 so I forwarded it all to them. I cut the the recipe in half and used an 8 x 8 pan which worked just fine. (I need to by a 9 x 13) I’m making your keto angel food cake to take to a 4th party but I’m going to try adding strawberry flavor as I’m really missing Duncan Hines strawberry cake for cupcakes.
Yay! So glad they were enjoyed by all, love to hear it! The angle food cake is a good one for the fourth. You could also use strawberry protein powder if you happen to have it, bet that would be good. Have a happy Fourth of July!
Can you please tell me how sweet it came out? I used 1/2 cup Allulose in another recipe and I almost died from the sweetness. 2 and 1/2 cups sure seems like a ton.
I have made and shared your recipes Alicia, and everyone loves them! God bless you - desserts are stressed in reverse!
Awesome! Thank you!
I can’t wait to try this recipe. I love anything lemony.
Me too 🍋! 😋
I love lemon bars!
Same!
Awesome! Hope you enjoy!
Lol I made these at the end of a busy day and lemme tell you, I made mistakes all the way through. I had so much fun and just laughed. Everything worked itself out and they turned out sooo good. I love the shortbread base. Will be making this again for sure.
Glad you like them!
I’m so glad that your videos were recommended to me! Lemon bars are my hubby’s favorite. I’m trying to show him that low carb doesn’t mean no flavor. These will do the trick. Thank you for sharing! 😊
Yay! Hope he enjoys them! I've gotten feedback from others saying no one could tell they were any different than regular. You're very welcome!
A keto German’s chocolate cake recipe would put me in heaven. I think it might be doable with your keto condensed milk recipe.
Was thinking about that recently, one of my moms favorite.
Another great video! Something for the suggestion box: Create a series called "Alycia's Debbies." Sorry if I miss spelled your name, Where you recreate or Ketofy the most popular Little Debbie snacks such as the Star crunch, etc.
Thank you! Sounds like a good idea been thinking about making the cupcakes recently!
To pretty these up for presentation, I would make a glaze with cream cheese, powdered sweetener and lemon juice, squeeze out drizzle over top. I think it would stay without melting in, vs. using just the powdered sweetener and should help with cooling effect too.
What about using powdered Allulose instead, just on the top to get away from the cooling?
Good idea!
So I made your recipe yesterday, I first want to say cook times and proportions were spot on. I used a bar pan lined with parchment and came out of pan perfect. Just wanted to share a couple of tweeks. I needed a bit more tartness so I added 1 Tbsp of food grade citric acid , I discovered this product when I needed to descale my Kurrig, and found it worked well in my electrolite mix that I concocted, and that did the trick! Also allulose is precious $ so I used 1 cup allulose and 1 cup erythritol/monkfruit blended to powder in magic bullet first, then heated as you showed. They were still very smooth not grainy at all. I thought I would share to save you some $$. Also did the glaze with cream cheese and sweetener with 🍋 and they looked and tasted wonderful, thanks 😊 for your recipe.
Thank you for letting people know the tips, I'm glad you enjoyed the recipe. You're Welcome!!!
I like this, thank you. I am currently trying different sweetener brands that are blended. My favorites are Whole Earth and King Arthur which is also a family company, I love to support small businesses. How about you add a buy me a coffee or the $ that some youtubers have so folks can do an appreciation for the content.
You're welcome, I may do that, thanks!
Loved your Key Lime Pie tarts, so I'm sure these will be wonderful too! Sometimes I like to add a good about of coconut to Lemon Bars, just for something different. I find it easier to zest the lemons or limes when you turn the rasp over and drag it over the surface of the fruit. LOVE YOUR CONTENT!
Awesome! Hope you enjoy these as well and do with the recipe what you will! Lol. Thanks, glad you are enjoying!
*Your video made it so simple to create. Can't wait to make them again!*
Glad you like them! Enjoy!!!
Lemon bars are my favorite!! There is a Keto bakery here that does them and they were good but pricey. I’m excited to be able to make my own!
My mouth is watering!
OMG!! I made these today and they were absolutely delicious! This was my first time using allulose and wow, no crystals! Thank you so much for this recipe 😁
Aww that's awesome! You're so welcome!
I love that you do desserts that aren’t just chocolate. Don’t get me wrong, chocolate is awesome, but it gets to be same-sy after a point. I just love all manner of sweets. Yum.
The Allulose I buy is fine grained. To make it into a true powder, I put it in my magic bullet high speed blender and in 20-30 seconds, it becomes a fine powder. If you are at all concerned about your dish turning out grainy, I highly recommend powdering your Allulose first. I expect it might also work for other granulated sweeteners.
HOLY MOTHER OF GOD!!! I just made these and they r honestly amazing my family hates all keto but they love these I’m so damn excited to make all your recipes thank u so much for making suck amazing desserts!! I used powered auger I didn’t have allulos and it was still delicious! Next is the brownies 👍🏻👍🏻👍🏻👍🏻
Yay! So glad I could help and everyone enjoyed! You're very welcome and hope you enjoy all the other recipes!
Love all the extra tips you share! I’m looking forward to trying the recipe. 😊
Thanks! Hope you enjoy!
I can't wait to try these, my 8 yr old son is a lemon bar fanatic. I also have to make your donuts 🍩 😋
Awesome! Hope he enjoys!
One of my favorite go to bar. 💛😋
Thanks for all the testing if different options. Grateful sunshine.
So happy to help, you're very welcome!
I'm so glad you didn't say almond flour. Everything l have made with it turns out like sand. So, l am going to try making these when l get some lemons. Thank you for your time and sweetness.
You're welcome, I hope you enjoy! I only have a handful of recipes that has almond out of the over 100 recipes on my channel. And there are a lot of dessert staples.
Yum! So glad to get a lemon bar recipe ❤ thank you!
You're Welcome!
Another winner just made this and I'm in heaven. What a treat. Thank you so much for your hard work.
ok I usually don't comment...but girrrrlll!! those lemon bars are amazing!!!!!!! Lemon is one of my fav flavors!! you are freaking amazing!! soooo good 👍 👌🏾 thank you foe adding a smile to my keto life!!! now on to making your biscuit recipe!!!
YAY!!! So glad you liked them!!! So glad I could help!!!! Hope you enjoy the biscuit, definitely one of my favs, we have them for dinner probably once a month with sausage gravy and eggs, mmmm, soooo good!!!!
Hi Alycia! 👋 These look super delicious!! 😋😋😋
I don't know if it is brand-related, but the Splenda allulose is super smooth when mixed with cream cheese and TrueLemon crystallized lemon packets.
(I use about 1/4-1/2 cup [I eyeball it] allulose, 2 packets of TrueLemon, and 8oz room temperature cream cheese to make a cheesecake fluff.)
Love ya, hon! ❤️💙💜 ~Lana
Thanks!
Interesting, not sure, I haven't tried to just mix it into a non-baked item. Thanks for letting me know! ❤
@@KetoUpgrade you're welcome!
Hi Alycia. I made these today-SO delicious!!! Despite me making some mistakes, they came out great!!! Thank you for another awesome recipe!!!!!
Awesome! So glad you enjoyed them! You're welcome!
4 Eier reichen völlig aus….habe schon viele Rezepte gesehen….aber trotzdem erklärst du das gut
These r my fav. I’m so gonna try making these!!!
Awesome! Hope you enjoy!
Thank you for your wonderful effort, frankly, the first channel I follow on the keto diet, and it is specialized, not just a follower of the keto diet, you are really useful
I want to add a modest idea to your channel from a big fan of yours. The language can be translated into Arabic and you will have a large audience from Arab countries.
Thank you!
I love your channel just shared it with all my keto/non-keto friends on FB😻😻.
Thanks for sharing!!
I’m missing lemon chess pie. Can’t wait to try this. Making it for family party this weekend weekend. Trying to convert everyone to low carb
Hope they enjoyed!!!
Thank you for explaining about sweeteners! I haven’t seen anybody else explain it so well:) I appreciate your professionalism.
You're welcome! Glad you are enjoying!
I was looking to make something with lemon..then you happened! Lol thank you girl!
Awesome, love when that happens! You're Welcome!
I love your minimalist crust. All the keto lemon bars I've seen have thick stodgy crust and thin smear of lemon. We can't get allulose at all.
Dust with powdered Bocha Sweet for no cooling. :-)
OMG! these sound really great and I’m gonna now use your shortbread recipe for my low carb mascarpone cheesecake recipe as I was looking for one after finding how bad almond flour is for your body! Thank you so much! You are awesome!!
Awesome hope you enjoy the crust recipe! Almost all my recipes are no almond flour because I have an allergy in the family. You're very welcome!
@@KetoUpgrade Good thing you have that allergy!! Sally K Norton has had major issues with oxalate toxin her whole life and in the keto space people eat tons of almonds. I’m glad I have found out about it myself healthy wise.
Hi Alycia! Another awesome all time favorite. I love been making the same Lemon Bar recipe since college and yours looks legit. Tons of Lemon Custard, which is too funny because I alw double the custard. I can already tell these are gna be delicious! Tfs...
Blessings from Iowa, L
Hi, I hope you enjoy!!! Thank you!!
I just made these again-SO delicious!!!
So glad you enjoy them! Thanks for commenting!
these were delicious!! i had missed lemon bars so much. Thank you for sharing this recipes and your tips.
Yay!!! So glad I can help!!! You are so welcome!
LOVE 🍋. Thank you 😊
You are so welcome!
SOOOO glad you're back!! Got my shopping list for this recipe-looks delish. Did I hear correctly that you have your own bakery now? Any plans to film from there in the future? Would love to see it.
Awesome!! Hope you enjoy! I do have my own keto bakery. I may do a day in the life kind of thing eventually.
Can I line the 9 x 13 with parchment, or will the filling leach under the crust? Thanks for all of your hard work and sharing your ketofied baked good. Baking is my way of relaxing and keto baked goods rarely convert well so I am so happy to have found your channel!
Not sure if it would leech under the parchment. But I would say maybe just do along the two long sides which would minimize the gaps around the parchment. Glad I can help!
@@KetoUpgrade No matter how gently I cut, the knife always leaves a mark on my pan. Going to try the parchment and lift out before cutting. Wish me luck! Thanks again :D
Yum Yum Yum Yum Yum Yum Yum! Thank you for sharing your skills and teaching so thoroughly.
You are so welcome!
I love lemon bars! I used to make them all the time until I started to go low carb. Now I can have them again - will definitely try this recipe. But I do prefer a thicker crust - so will be using 8 x 8 and 1/2 the filling as you suggested. As for the sweetener dissolving on top of the lemon bars - regular powdered sugar did that as well when I used to make these on a regular basis. Thank you for sharing your recipes!
Awesome, glad I can give you back something you love!! Hope you enjoy!!
I don’t like lemon anything except for lemon bars 🤔. Thanks for the recipe. Will try and share!
Awesome, hope you enjoy!!!!
@@KetoUpgrade 😊
Another great recipe to try! Thanks Alycia!
You're welcome!
Thanks for all your videos ❤😍😍😍😍
Love it. Thanks for sharing. I subscribed your channel
Thanks and thank you for subscribing, you're very welcome!
@@KetoUpgrade You're welcome!
Great recipe! I would love for you to try Arbonne’s unflavored protein powder.
Let me know if you want the website for me.
Yum! Thank you for all in the input on how the different sugar substitutes work!! I’m new to all this and it’s sooo confusing.
You're Welcome!
They look delicious! Do you think you could drizzle on a keto sugar glaze? Or would that dissolve just like a dusting of sugar free confectionery sugar? Made your chayote faux apple pie👍🏻👍🏻
Thanks, you can do anything you want. I often just use powdered sweetener, add a little nut milk until it is a drizzley consistency for desserts.
Is the splenda brand of allulose powdered or granular?
I've never seen much of a difference between brands. I heard you canmix that brand in desserts that don't need baking and it dissolves fine like powdered. But I've found that most if them are somewhere in between granular and powdered. Either way I didn't specify powdered allulose. Just powdered monkfruit/ erythritol if that is the route you are going.
Those bars look gorgeous. I love lemon anything, and seriously miss Lemon Meringue Pie. I also missed making my own Lemon Curd, so was thrilled when I saw Indigo Nili's recipe, which is amazing! I just wish Allulose wasn't so expensive to get in the UK, and I saw a few days ago the iHerb have put the price up of the Brand I've been buying from them by a 1/3!! It's really offensive that companies don't just take advantage of a product that fits into a dietary need group, but also do it at the very worst financial time too. I don't know if you've ever had British Parkin, but my mouth loves it, whilst my body hates me for it, because I'm allergic to the whole cereal family. I would totally love a recipe that mimics Parkin, without the 'This may make you feel like you're dying' side effects lol
Hope you enjoy!! Yeah allulose is ridiculous unfortunately and it definitely isn't fair but I hope once it becomes more popular and more widely used it will drive the cost down, we shall see though. Everything is just kind of wacky right now. I just looked up parkin, I had never heard of it but it seems to be a ginger bread like cake? Are you allergic to oat fiber as well? That is the only way I would be able to get super close. Otherwise I'm sure I could get relatively close. But again I've never had it so it would be hard for me to know if it was close or not, lol.
@@KetoUpgrade Hey hey. Parkin is similar to ginger bread cake, but sticky, and something traditionally made around Bonfire Night, well, before it, because it gets better after it's been allowed to sit. Unfortunately I'm allergic to everything to do with the cereal family, although it's possible I wouldn't have issues with gluten, because I've been tested for Celiac Disease, and that was negative. I do know I'm allergic to oat fibre though, because I had it konjac noodles, having not read the ingredients, because it wasn't in another brand. Not a mistake to be repeated! I'm wondering if Lupin flakes may get the oat element, and alulose the sticky, goo texture, somehow, but I also remember you saying you have someone in the family with a nut allergy, and Lupin can be an issue in that case. It's one of those times I wonder what the Star Trek replicator could give us, and how close it would be 🤣
@@thenodiggardener I bet I could figure out something similar but again I feel like I would need a taste tester, lol. Maybe lupin would give that earthy taste but also maybe a pumpkin or sunflower flour, don't know maybe one day I'll try something out.
@@KetoUpgrade Probably on to something with the suggestions there. I'd not even considered those, and yet I have them. This is why you're the professional lol
Excited to try these!!!
How should we store Swerve or trivia? They have become a brick!!
I usually keep them in a air tight canister. but I don't usually have a problem with the lakanto or allulose. I don't use truvia or swerve.
The other day i woke up dreaming about Lemon Meringue pie and I have never made one, do you have a keto recipe?
Lol I don't but it's on the list of things!
Have you ever used Lemon Thyme in baking? I'm told that it is the only substance - including lemon itself - that maintains a true lemon flavor in baking. Curious? You might live in an environment where it can become a hedge, like Rosemary in Dublin or Jade plants in OC, Cal.
I've used it in an ice ream I made once. I believe it was a ricotta ice cream recipe with lemon thyme. Don't remember if it was easy to find around me though.
Hi Alycia! Thank you for all your wonderful recipes! I just made these last night, and they have cooled overnight. I am going to slice them up today before a dinner party. My question is about the powdered erythritol dusting. You mention it would just fall off. In theory, can you add a small amount of liquid (water, avo spray, etc) to the top of the bars to get the powder to stick? Just thinking of ideas before I "decorate" pre-party!
You're welcome! It's not that it falls off it just soaks right up and goes away within 30 minutes of dusting them. But you could do a drizzle with powdered erythritol mixed with a tiny bit of alternative milk and drizzle it over. It will harden on the top of them.
@@KetoUpgrade These are incredible! They were a hit! I always serve my keto goods without telling anyone they’re keto, to get authentic reactions. No one had a clue! Keep up the amazing work, Alycia! You’re a rockstar.
Oh no. Lemon bars are a favorite of mine. I would have to have those before any other carbs fir the day; I know I would eat too many.
Love your videos! Could I use egg white protein powder instead of whey protein powder?
Thanks. Not sure if it would work, I've heard from my subscribers that it works in some recipes and not in others
Isopure is perfect for those that had bariatric surgery.
What can you use instead of whey protein powder?
You can try pea protein, I've never used it though.
Ugh, I don’t eat whey protein powders. So my go to dessert is cheesecake.
if you get a chance please try purecane sugar sub its on amazon now also .. it is by far the closest to sugar I've found I fear other will find it too and make the price jump but if you want a link to it let me know ..
Have you tested your blood sugar response to the purecane? I may still try it but I'll definitely check my response.
@@KetoUpgrade yes and not had an issue .. I love sweet tea it was and still is my biggest level of "sugar" daily, but I use it in all my stuff now .. Its as close to 1:1 that I like Serious Keto tested it as well some time back
@@jamesray9009 cool I'll do some experimenting with it.
Do you think you can make keto marzipan?
I think so but you would have to make your own almond paste which I'm sure would be kind of labor intensive.
I know you said 2 net carbs, but do you have the actual carb count? Thanks
It's always in the description box below the video and on my blogs ketoupgrade.info
16:00 LoL so sad...
❤️❤️❤️
do you need protein isolate?
I think it will work with concentrate but they have more carbs than the isopure protein isolate.
Instead of Xanthum Gum can you just use Gelatin?
Not sure, didn't try that.
@@KetoUpgrade how much would you use
Wie kann man aus 9x13 Backform 16 große Stücke bekommen😂😂
Don't really understand the question. You can see in the video I cut 4x4 and they are a decent size piece. I wouldn't say large and I don't know if I said large pieces anywhere in the video?
8 eggs 😮 Jesus Christ… not for me 😢
I followed a regular (not keto) lemon bar recipe and it had 8 eggs in it. You are making a lemon custard, which contains eggs to set it. So why are you looking at a lemon bar recipe if you don't like eggs?
Nicht wütend sein… es sind nur viele Eier für den kleinen Kuchen….wer es mag… Bitteschön
I dont want to be nitpicky...buuuut...please pronounce your 'T's...bea't'en not bea-en
I have heard so many chefs not use the t ...like what are y'all doing with the T'..are you selling them out the back door for Swerve? Jeeze Louise. T's are very impor-t-ant not impor-ent USE THE T! dont teach your children to speak lazy english pleeeeeeze. Ok sooooorry rant over and by the way love your recipes.