• gymneatcrickets

Keto Lemon Bars

...with crickets. I don't know about you, but I love me some lemon bars.

As in, I remember at least one year where I asked for them instead of birthday cake. Thanks, Mom. As a self-proclaimed lemon bar snob, I was quite skeptical of these when I first made them. I've never been so happy to be wrong in my life. I might {or might not have} eaten the whole pan in 24 hours. Here's how to make them for yourself: Keto-Friendly Lemon Bars Crust: 6 tablespoons butter 1 ½ cups almond flour ½ cup 100% cricket powder 1/3 cup granulated sugar substitute (I used monk fruit) 1 tablespoon lemon zest 1 tsp vanilla Filling: 1/2 cup butter 1/2 cup granulated sugar substitute (I used monk fruit) 1/2 cup lemon juice 1-2 tbsp lemon zest 6 egg yolks 1/2 teaspoon xanthan gum 1 teaspoon unflavored gelatin Crust: 1. Preheat the oven to 350 degrees. 2. Melt the butter in the microwave or a small saucepan. 3. Add the almond flour, cricket powder, sweetener, and lemon zest, stirring until fully combined. 4. Press the dough evenly along the bottom and 1/2 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. 5. Bake for 10 minutes. 6. Remove and cool while you make the filling. Filling: 1. Melt the butter in a small saucepan on low heat. 2. Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved. 3. Whisk in the egg yolks and return to the stove over low heat. 4. Whisk continually until the curd starts to thicken. 5. Remove from the heat and strain into a small bowl. 6. Whisk in the the xanthan gum and gelatin until dissolved and smooth. 7. Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.  8. Bake the bars at 350 degrees (F) for 15 minutes. 9. Remove and cool. 10. Cut into sixteen 2 x 2 squares.  #cricketpowder #recipe #ketorecipe #ketodessert #keto


Gym-N-Eat Crickets Newsletter
Gym-N-Eat Crickets Logo
2018 Gym-N-Eat Crickets. All Rights Reserved.