With zero calories, erythritol makes the perfect alternative to sugar in almost any recipe—give it a try with these tempting lemon bars!

 These fragrant lemon bars are wonderful eaten on the day they are made, to get the real zingy lemon hit. You can also experiment with other flavors—try them with lime juice and zest, grapefruit, blood orange, or even passionfruit. Recipe adapted from Baking Without Sugar by Sophie Mitchell.

Photography: Pornchai Mittongtare; Food Styling: Claire Stancer; Prop stylist: Robin Turk

Editor’s Pick

NOW Real Food Erythritol

NOW Real Food Erythritol

  • 24 BarsServings

Ingredients

  • 1 cup coconut flour

  • 2/3 cup cashew butter

  • ½ cup butter

  • Juice of ½ lemon

  • Zest of 1 lemon

  • 1 tsp. vanilla extract

  • Zest of 2 lemons and juice of 6 lemons

  • 1 cup erythritol (use NOW Foods brand)

  • 6 eggs

  • 3 Tbs. corn starch

  • Erythritol to dust (approx. 2 tsp.)

Preparation

  1. Preheat oven to 350°F. Mix coconut flour, cashew butter, butter, lemon zest, lemon juice, and vanilla together in medium bowl.
  2. Line baking tray with parchment paper and carefully press mix into bottom; spread as evenly as possible, and prick all over with fork.
  3. Cook about 15 minutes, until golden and cooked through. Reduce heat to 325°F. Remove tray and cool completely.
  4. For the filling: In a large bowl, whisk together lemon zest, lemon juice, erythritol, eggs, and corn starch until well- combined and lump-free. Pour mix carefully over base, and return to oven for 20 minutes, or until just set and a little wobbly.
  5. Remove and cool completely before cutting into bars. Sprinkle with erythritol, if desired.

Nutrition Information

  • Calories: 120
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 55 mg
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 80 mg
  • Sugar Content: 1 g
Honey-Granola Cookies recipe

Honey-Granola Cookies

These are crammed with the same good things as granola—and they are above all travel-friendly. Make ahead and store in a tin or plastic bag.

Atkins Coconut Cookies

Atkins Coconut Cookies

These crispy, light-as-air cookies are a coconut lover’s dream. Featured in a 1999 issue of Better Nutrition, this recipe is also on atkins.com.

Holiday Pear Cranberry Crisp

Holiday Pear Cranberry Crisp

Looking for an easy holiday-style dessert to fill your home with the scents of the season? This sweet treat, made with seasonal fruits, does not disappoint!

Holiday Apple Cobblers

Holiday Apple Cobblers

Simplify your holiday baking with this easy- as-pie oat and seed crust. Sunflower seed butter lends a peanut-buttery flavor to the crust. The strategic use of ramekins for serving gives you your very own cobblette, so you have permission not to share.