Lemon Jello Dessert Bars
These Low Carb Lemon Jello Dessert Bars are made with a Moist Keto Lemon Loaf style Cake Bottom, that’s topped with Whipped Cream and Sugar Free Lemon Jello. It’s the Perfect Low Carb Family Friendly Dessert for Summer!!!
How to Make Lemon Jello Dessert Bars
To make the delicious Low Carb Lemon Jello Dessert Bars you start by preheating your oven to 325 F. Then in a blender, mix the eggs and cream cheese until very well blended. Add the coconut flour, powdered sweetener, lemon juice, vanilla and baking powder to the blender. Blend until fully combined.
Then cover a 9″ x 12″ pan with tin foil and grease the bottom and sides with butter. Pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Then bake for 14 – 16 minutes or until a tooth pic comes out clean. Set aside to cool.
In a large mixing bowl, whip the powdered sweetener, lemon juice and the cream cheese with the whipping cream, until stiff. Spread the whipped cream evenly over the cooled lemon loaf.
Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. Remove from the heat, then stir in the ice cubes. Stir until the ice cubes are fully dissolved.(remove any pieces of ice that are left)
Pour the jello over the whipped cream, then refrigerate for 3 hours or overnight.
Lemon Jello Dessert Bars
This recipe for Lemon Jello Dessert Bars takes a little longer to prepare than most of the recipes I’ve published. That’s only because the jello takes a bit to set, otherwise the preparation only takes a few minutes. The recipe is naturally gluten free and also uses sugar free jello instead of regular jello. If you prefer regular jello, just swap it out for the sugar free jello.
Looking for some delicious Keto Breakfast Recipes? You’re in luck! I have some of my families favourite recipes to share. Our absolute fav are these Keto Coconut Protein Pancakes. I love that they’re so easy and quick to make. Another one of our favourites, are these tasty Keto Strawberry French Toast Cups. They’re perfect for impressing brunch guests or for spoiling someone special.
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Don’t miss any recipes like these Keto & Low Carb Lemon Jello Dessert Bars. If you aren’t already following my Keto/ Gluten Free Recipe Page on Facebook where I post all my New Recipes, You can Join Here and Follow me on Pinterest Here.
Lemon Jello Dessert Bars
“These Low Carb Lemon Jello Dessert Bars are made with a Moist Keto Lemon Loaf style Cake Bottom, that’s topped with Whipped Cream and Sugar Free Lemon Jello. It’s the Perfect Low Carb Family Friendly Dessert for Summer!!!”
Ingredients
For the Low Carb Lemon Cake:
6 Eggs
1/2 Cup Cream Cheese
3/4 + 2 Tbsp Cup Coconut Flour
1/4 Cup Almond Flour
1/4 Cup Powdered Sweetener (Swerve)
1 Tsp Vanilla
1 Tsp Baking Powder
1/4 Cup Lemon Zest
4 Tsp Lemon Juice
1 Tsp melted Butter (to grease the pan)
For the Creamy Filling:
1/2 Cup Cream Cheese
2 Cup Whipping Cream
1/2 Cup Powdered Sweetener (Swerve)
2 Tbsp Lemon Juice
For the Lemon Jello Topping:
3 Pkg. Sugar Free Lemon Jello
2 1/2 Cups Boiling Water
2 Cup Ice Cubes
Directions
1. Preheat oven to 325 F. In a blender, mix the eggs and cream cheese until very well blended. Add the coconut flour, powdered sweetener, vanilla, lemon juice, lemon zest and baking powder to the blender. Blend until fully combined.
2. Then cover a 9″ x 12″ pan with tin foil and grease the bottom and sides with butter. Pour the cake batter into the pan. Use a spoon to spread the batter evenly in the pan. Then bake for 14 – 16 minutes or until a tooth pic comes out clean. Set aside to cool.
3. In a large mixing bowl, whip the powdered sweetener, lemon juice and the cream cheese with the whipping cream, until stiff. Spread the whipped cream evenly over the cooled lemon loaf.
4. Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. Remove from the heat, then stir in the ice cubes. Stir until the ice cubes are fully dissolved.(remove any pieces of ice that are left) Slowly pour the jello over the whipped cream, then refrigerate for 3 hours or overnight.
This recipe makes 12 Lemon Jello Dessert Bars.
Recipe Notes:
– I used Three 11.2 g packages of Sugar Free Lemon Jello.
– The Sugar Free Jello can be replaced with 3 boxes of non sugar free Jello.
– You can use store bought low carb whipped cream if you prefer. Use 3 cups prepared whipped cream in place of the Whipping Cream and Cream Cheese.
– Use granulated sweetener or powdered sugar in place of the swerve if needed.
Nutritional Info
1 Serving or 1/12 of the Bars =
231 Calories | 17.9 g Fat | 10.3 g Carbs | 5.3 g Fibre | 7.2 g Protein
5 g Net Carbs per Slice
Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Other Keto Friendly/Low Carb Recipes:
If you love this Recipe for Keto & Low Carb Lemon Jello Dessert Bars, check out some of my other Keto Friendly Recipes Here:
- Keto Chicken Quesadilla
- Fathead Sausage Rolls
- Cheesy Keto Tuna Melts
- Low Carb Sour Cream and Chive Crackers
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Lemon Jello Dessert Bars
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- For the Low Carb Lemon Loaf:
- 6 Eggs
- ½ Cup Cream Cheese
- ¾ + 2 Tbsp Cup Coconut Flour
- ¼ Cup Almond Flour
- ¼ Cup Powdered Sweetener (Swerve)
- 1 Tsp Vanilla
- 1 Tsp Baking Powder
- ¼ Cup Lemon Zest
- 4 Tsp Lemon Juice
- 1 Tsp melted Butter (to grease the pan)
- For the Creamy Filling:
- ½ Cup Cream Cheese
- 2 Cup Whipping Cream
- ½ Cup Powdered Sweetener (Swerve)
- 2 Tbsp Lemon Juice
- For the Lemon Jello Topping:
- 3 Pkg. Sugar Free Lemon Jello
- 2½ Cups Boiling Water
- 2 Cup Ice Cubes
- Preheat oven to 325 F. In a blender, mix the eggs and cream cheese until very well blended. Add the coconut flour, powdered sweetener, vanilla, lemon juice, lemon zest and baking powder to the blender. Blend until fully combined.
- Then cover a 9" x 12" pan with tin foil and grease the bottom and sides with butter. Pour the cake batter into the pan.Use a spoon to spread the batter evenly in the pan. Then bake for 14 – 16 minutes or until a tooth pic comes out clean. Set aside to cool.
- In a large mixing bowl, whip the powdered sweetener, lemon juice and the cream cheese with the whipping cream, until stiff. Spread the whipped cream evenly over the cooled lemon loaf.
- Then in a saucepan over high heat, bring the water to a boil. Add the jello packets and stir until dissolved. Remove from the heat, then stir in the ice cubes. Stir until the ice cubes are fully dissolved.(remove any pieces of ice that are left) Slowly pour the jello over the whipped cream, then refrigerate for 3 hours or overnight.
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