Zero-Sugar THC Lemon Bars (Keto-Friendly)
Finally, an edible that doesn’t kick you out of ketosis or spike your blood sugar into the next dimension. Bright, tart, creamy lemon custard on a buttery almond crust—10 mg each, zero sugar, zero guilt, all high.
Makes 16 squares · Total batch 160 mg active THC (10 mg per bar)
Daily Allowance Snapshot (per square)
Calories 148
Total Fat 14 g
Net Carbs 2 g
Protein 3 g
Active THC 10 mg
Allergens: Nuts, Dairy, Eggs
Decarb & Infusion (do ahead)
- 1.1–1.2 g flower @ 20–22 % THC
- 240 °F × 40 min → ~160 mg usable THC
- Infuse into ½ cup (1 stick) unsalted butter at 170 °F for 2½ hours, strain hard → 160 mg canna-butter
Crust
1 ½ cups super-fine almond flour
¼ cup powdered erythritol/swerve
¼ tsp salt
⅓ cup (75 g) 160 mg canna-butter, melted
1 tsp vanilla
Filling
4 large eggs
¾ cup powdered erythritol/swerve
⅓ cup fresh lemon juice (2–3 lemons)
Zest of 2 lemons
2 tbsp coconut flour (or ¼ cup almond flour
Pinch of salt
Optional: ½ tsp lemon extract for extra punch
Steps
1. Preheat oven to 340 °F. Line 8×8 pan with parchment (two crossed strips).
2. Crust: Mix dry ingredients, add melted canna-butter and vanilla. Press firmly into pan. Bake 12–14 min until lightly golden. Cool 10 min.
3. Filling: Whisk eggs + sweetener until pale. Add lemon juice, zest, salt, coconut flour. Whisk until completely smooth (no lumps).
4. Pour over cooled crust. Bake 22–26 min until center barely jiggles.
5. Cool to room temp, then fridge 3+ hours.
6. Dust with more powdered erythritol (looks like powdered sugar) and cut into 16 squares with a hot knife.
Storage
Airtight in fridge → 10 days
Freezer (wrapped tight) → 3 months
Pro tips
- Use room-temp eggs so the filling doesn’t curdle.
- If you want them extra tart, add ¼ tsp citric acid to the filling.
- Start with half a square if you’re new to edibles—these hit clean and cerebral with zero carb crash.
Zero sugar, zero regrets, full lemon sunshine in your brain. Eat two and you’ll still be in ketosis while you’re talking to the moon. Enjoy.