With a rich and butter almond shortbread crust and a zesty, sweet lemon curd filling, these keto lemon bars offer a perfect balance of textures and flavors. With just 6 simple low carb ingredients, these easy sugar-free lemon bars are to become your summer favorite dessert.
Without any doubt, I’m a dessert kind of girl. I remember eating all the sweets at family dinners before getting to the main course. This lemon bar recipe is special to me because my grandmother used to make it all the time.
If you are craving something refreshing on a keto diet and think that fruits are not an option, that’s not true. Here’s a complete keto-approved fruits list with all the carb count in most fruits.
Why Are You Going To Love This Keto Lemon Bars Recipe
- The best summer keto dessert for lemon lovers
- Easy to make with just 6 low carb ingredients.
- Each bar contains less than 3g net carbs.
- These keto lemon bars are naturally free from dairy, gluten, and sugar.
Are Lemon Bars Keto?
No, regular lemon bars are not keto friendly due to their high carb crust that’s made with wheat flour and sugar filled lemon crust.
However, with some substitutions, you can create keto-friendly lemon bars by using alternative low-carb ingredients and sugar substitutes.
Keto Lemon Bars Ingredients
You’ll never want to buy premade keto bars ever again. The taste is on point, the texture is fantastic, and the macros are incredible. So go ahead and bake this lemony goodness, it takes less than 10 minutes to mix all the ingredients.
For The Keto Shortbread Crust
- Almond flour – a gluten-free flour that’s super low in carbs and perfect for making the crust. You can also use pecan flour or hazelnut flour.
- Butter – adds richness and flavor to the crust while also helping bind all the ingredients together into a tender buttery crust.
- Sweetener – use your favorite sweetener such as erythritol with monk fruit sweetener for a delicious flavor.
- Vanilla extract – Use pure vanilla extract for the best flavor, and avoid artificial extracts that may contain added sugars.
- Salt – just a pinch is enough.
Sugar-free Lemon Filling Ingredients
- Lemon juice – I used fresh lemon juice for the best flavor, but you can use bottled lemon juice.
- Eggs – use large eggs at room temperature. Eggs are essential for binding and structure. They also contribute to the smooth and custard-like texture of the filling.
- Almond flour – It helps to thicken the filling without the need for additional thickeners or starches.
- Sweetener – It adds sweetness without the additional carbs and calories of regular sugar.
How to Make Perfect Keto Lemon Bars?
Preparing the Crust
Start by preheating the oven to 350°F/180°C and line an 8X8 inch baking pan with parchment paper.
Combine almond flour, melted butter, sweetener, and a pinch of salt in a bowl.
Mix well until the ingredients are fully combined and form a crumbly dough. If the dough looks to curmbly add more almond flour until it comes toghether when squeezed with your fingers.
Transfer the crust dough to a baking dish lined with parchment paper.
Use your hands or the back of a spoon to firmly press the dough evenly across the bottom of the dish.
Ensure the crust is spread as evenly as possible for consistent baking.
Place the crust in a preheated oven and bake at the specified temperature until lightly golden and firm to the touch.
Allow the crust to cool completely before moving on to the next step.
Making Lemon Curd Filling
Squeeze the juice from all the lemons and pour it into a medium-sized bowl.
In the same bowl, add room-temperature eggs, sweetener, and lemon zest and whisk them together for about 30 seconds. Avoid using a hand mixer to prevent overmixing, which can lead to cracks in your keto lemon bars.
Stir in the almond flour until well combined, and then pour the filling mixture over the cooled crust. While pouring, continue whisking to ensure that all the ingredients are evenly distributed.
Pour the lemon filling over the cooled crust, and spread evenly.
Baking Keto Lemon Bars
Return the dish to the oven and let it bake until the filling is set and the edges turn a delightful golden hue.
Bake the bars for approximately 25 minutes or until the filling looks set and slightly firm.
Cool, Chill, and Cut
Allow your lemon bars to cool at room temperature for a little while.
Then, transfer them to the refrigerator and let them chill until they become firm and easy to handle.
Once chilled, take them out, remove them from the dish, and place them on a cutting board.
Slice them into 16 squares or rectangles using a sharp knife.
If you’re feeling fancy, you can add a finishing touch by dusting the lemon bars with powdered sweetener or a sprinkle of lemon zest.
Do you like lemon desserts that are quick and low in carbs? You have to try my quick and easy lemon poppy seed keto mug cake recipe.
Tips for Making Perfect Keto Lemon Bars
- To get as much juice as possible from the lemons roll it roughly on the counter, pressing the lemon. This trick will help the lemon to loosen up the juices. You’ll need about 2/3 cup of lemon juice.
- It’s essential to use ingredients at room temperature to achieve perfect lemon bars. This ensures better blending and smoother texture.
- Make powdered erythritol at home. If you only have granular erythritol, you can quickly turn it into powder. Simply use a coffee grinder or a blender to turn the granules into powder form quickly.
- When spreading the crust, try to achieve an even layer. Use a spatula or the back of a glass to make this step easier and ensure a uniform base for your lemon bars.
- After baking the keto crust, allow it to cool completely before adding the filling. This prevents the filling from becoming watery or affecting the texture of the crust.
- For optimal flavor, serve the lemon bars cold from the refrigerator. Allowing them to sit overnight enhances the flavors and brings out their deliciousness.
- If you prefer a thinner crust, you can modify the recipe by using only 1 cup of almond flour and adjusting the amount of butter accordingly. This allows you to customize the thickness of the crust to your preference. Note that the provided recipe creates a thick crust, which some people prefer.
Serving Ideas
Some of my favorite toppings include:
- Whipped Cream
- Berries
- Min Leaves
- Toasted Coconut Flakes
- Sliced Almonds
- Lemon Zest
- Powdered Sweetener Dusting
How To Store?
Store lemon bars in the refrigerator in a sealable container to maintain their freshness. Refrigerated bars will stay delicious for up to 7 days, allowing you to enjoy them over an extended period.
Can I Freeze Keto Lemon Bars?
If you want to save some lemon bars for later, you can freeze them for long-term storage. Place the bars in a ziplock bag, ensuring it is securely sealed to prevent freezer burn. Frozen lemon bars can be stored in the freezer for up to 6 months, maintaining their taste and texture.
To Thaw: When you’re ready to enjoy your frozen lemon bars, transfer them to the refrigerator and allow them to thaw overnight.
Frequently Asked Questions
Can You Make Sugar Free Lemon Bars Ahead of Time?
Absolutely! You can prepare these sugar-free lemon bars in advance and store them in the refrigerator for up to three days before serving. This makes them a convenient option for planning ahead or saving time. Skip the dusting step, and dust them just before serving.
How Many Carbs Are in Keto Lemon Bars?
I cut my lemon bars into 16 squares, and each has only 2g net carbs.
Don’t freak out if you count the macros for this keto recipe and get different results.
To determine the net carb count, you need to subtract the grams of sugar alcohols and fiber from the total carbs. These components pass through our digestive system without significantly impacting insulin levels.
What Can I Use Instead of Erythritol?
If you don’t have erythritol in your pantry, you can use another low carb sweetener such as monk fruit or Alullose sweetener to make amazing sugar-free keto low carb lemon bars. If you are following a paleo diet and carbs are not the main focus, you can use coconut sugar or honey.
Can I Use Coconut Flour instead of Almond Flour?
For the filling, you can use 2 tbsp coconut flour instead of almond flour. You’ll get the same results: a delicious smooth custard. To make the crust use 1 cup of coconut flour.
Other Recipes You Might Like
- Cottage Cheese Mousse
- Vanilla Pound Cake
- Keto Lemon Blueberry Cake
- Keto Blueberry Scones
- Keto Blueberry Bread
- Lemon Poppy Seed Mug Cake
- Keto Muffins
Keto Lemon Bars
Description
Ingredients
For the almond flour crust
- 1 1/2 cup almond flour superfine
- 1/2 cup butter
- 1/4 cup sweetener powdered
- 1 tsp vanilla extract
- 1/8 tsp salt
For the lemon filling
- 3 medium lemons
- 3 large eggs
- 2 tsp lemon zest
- 3/4 cup almond flour
- 3/4 cup sweetener powdered
Instructions
- Preheat the oven to 350°F/180°C and line an 8X8 inch baking pan with parchment paper. Set aside.
- For the crust: In a food processor, add the almond flour, melted butter, powdered erythritol, vanilla extract and a pinch of salt. Process until a dough forms. You can use a hand mixer.
- Evenly press the dough into the prepared pan and bake until lightly golden brown, about 15 minutes. Once cooked, let cool for at least 30 minutes.
- Prepare the filling: Juice all the lemons and add them to a medium bowl.
- Combine the lemon juice, with room temperature eggs, sweetener, lemon zest and whisk for 30 seconds. Don't use a hand mixer because overmixing the ingredients can cause cracks in your keto lemon bars.
- Stir in the almond flour and pour the topping over the cooled crust whisking while pouring to ensure that all the ingredients are evenly distributed.
- Bake for about 25 minutes or until the filling looks set.
- Let it cool, then refrigerate for at least 2 hours before slicing. Use a sharp knife to cut them into squares. Enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Your ingredients list says 3 room temp eggs. Your instructions say to add 2 eggs. What’s correct (although it’s too late for me because I already added three)?
3 eggs! Sorry for the error. Please let me know how it turned out 🙂
I love lemon bars but since starting to follow the Keto diet I gave them up. I made this recipe and OMG they are fantastic and Keto friendly. The crust is a little too thick for me but I can adjust that in the future.
Great thick crust!
Thanks so much!