Keto Lemon Bars – Bright, Zesty, and Low-Carb

If you love a dessert that’s bright, tangy, and not overly sweet, these keto lemon bars hit the spot. They bring that classic lemony snap with a buttery shortbread crust, without the sugar or heavy carbs. The texture is soft yet set, with a delicate crust that holds together nicely.

You’ll get a satisfying sweet-tart bite that feels special enough for guests but easy enough for a weekday treat. No complicated steps, no odd ingredients—just a reliable, tasty keto dessert that actually tastes like dessert.

Keto Lemon Bars - Bright, Zesty, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 16 servings

Ingredients Method

Ingredients

  

• For the crust:
• 1 1/2 cups almond flour (finely ground, blanched)
• 1/4 cup powdered erythritol or allulose
• 1/4 teaspoon sea salt
• 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract
• For the lemon filling:
• 3 large eggs
• 1/2 cup powdered erythritol or allulose (adjust to taste)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon finely grated lemon zest
• 1/3 cup almond flour
• 1/8 teaspoon sea salt
• Optional: 1–2 tablespoons heavy cream or canned coconut milk for added silkiness
• For dusting (optional): Extra powdered sweetener

Method

 

1. Preheat and prep: Heat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy lifting.
2. Make the crust: In a bowl, whisk almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until a dough forms that looks like damp sand and clumps when pressed.
3. Press and par-bake: Press the crust mixture firmly and evenly into the pan. Use the back of a measuring cup to flatten. Bake for 10–12 minutes, until edges are lightly golden.
4. Mix the filling: While the crust bakes, whisk eggs, powdered sweetener, lemon juice, lemon zest, almond flour, and salt until smooth. If using, whisk in heavy cream or coconut milk. The mixture should be pourable with no lumps.
5. Lower oven temperature: Reduce heat to 325°F (160°C) once the crust is done.
6. Pour and bake: Pour the lemon filling over the hot crust. Bake 16–20 minutes, or until the center is just set and barely jiggles when you tap the pan.
7. Cool completely: Let the bars cool in the pan on a rack, then chill for at least 2 hours to firm up. This step helps you get clean slices.
8. Slice and finish: Lift out using the parchment. Dust lightly with powdered sweetener if you like. Cut into 12 bars with a sharp knife, wiping the blade between cuts.

What Makes This Special

Most keto desserts try to mimic sugar and flour, but these bars let lemon shine. The combination of almond flour in the crust and a silky lemon custard on top keeps things low-carb without feeling like a compromise.

You can make them in under an hour with basic pantry staples. They’re also great for anyone who prefers desserts that are refreshing rather than heavy. Plus, they slice cleanly and look beautiful dusted with a touch of keto-friendly sweetener.

Ingredients

• For the crust:
• 1 1/2 cups almond flour (finely ground, blanched)
• 1/4 cup powdered erythritol or allulose
• 1/4 teaspoon sea salt
• 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract
• For the lemon filling:
• 3 large eggs
• 1/2 cup powdered erythritol or allulose (adjust to taste)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon finely grated lemon zest
• 1/3 cup almond flour
• 1/8 teaspoon sea salt
• Optional: 1–2 tablespoons heavy cream or canned coconut milk for added silkiness
• For dusting (optional): Extra powdered sweetener

Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C).

   Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting.

2. Make the crust: In a bowl, whisk almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until a dough forms that looks like damp sand and clumps when pressed.
3. Press and par-bake: Press the crust mixture firmly and evenly into the pan. Use the back of a measuring cup to flatten.

   Bake for 10–12 minutes, until edges are lightly golden.

4. Mix the filling: While the crust bakes, whisk eggs, powdered sweetener, lemon juice, lemon zest, almond flour, and salt until smooth. If using, whisk in heavy cream or coconut milk. The mixture should be pourable with no lumps.
5. Lower oven temperature: Reduce heat to 325°F (160°C) once the crust is done.
6. Pour and bake: Pour the lemon filling over the hot crust.

   Bake 16–20 minutes, or until the center is just set and barely jiggles when you tap the pan.

7. Cool completely: Let the bars cool in the pan on a rack, then chill for at least 2 hours to firm up. This step helps you get clean slices.
8. Slice and finish: Lift out using the parchment. Dust lightly with powdered sweetener if you like.

   Cut into 12 bars with a sharp knife, wiping the blade between cuts.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
• Freezer: Freeze individually on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge overnight.
• Serving: These taste best chilled or slightly cool.

  The flavor brightens as they rest.

Health Benefits

• Low in carbs: By swapping wheat flour and sugar for almond flour and keto-friendly sweetener, these bars keep net carbs low.
• Healthy fats: Almond flour and butter provide fats that help you feel full and satisfied.
• Vitamin C boost: Fresh lemon juice and zest add vitamin C, which supports immune health and collagen production.
• Gluten-free: Naturally gluten-free ingredients make this a good option for those avoiding wheat.
• Steady energy: Skipping the sugar reduces blood sugar spikes and crashes.

Pitfalls to Watch Out For

• Overbaking the filling: If the lemon layer bakes too long, it can crack or turn rubbery. Pull it when there’s a slight jiggle in the center.
• Skipping the chill time: Cutting too soon leads to messy slices. Chill for at least 2 hours for clean edges.
• Too much sweetener: Erythritol can crystallize and leave a cooling aftertaste if overused.

  Taste the filling and adjust gently.

• Using coarse almond meal: Coarse meal creates a gritty crust. Choose fine, blanched almond flour for the best texture.
• Not par-baking the crust: A raw crust won’t support the filling well. Give it that quick bake first.

Recipe Variations

• Meyer lemon twist: Use Meyer lemons for a sweeter, floral flavor.

  Reduce sweetener slightly to keep balance.

• Dairy-free: Swap butter for coconut oil and heavy cream for coconut milk. Expect a faint coconut note.
• Extra lemony: Add an extra teaspoon of zest or a few drops of lemon extract for a bigger citrus pop.
• Blueberry swirl: Dot the filling with a handful of fresh blueberries before baking. The berries add color and gentle sweetness.
• Shortbread upgrade: Add a pinch of cinnamon or a few drops of almond extract to the crust for complexity.
• Super smooth custard: Strain the filling through a fine-mesh sieve before pouring for a silkier finish.