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Keto Lemon Vanilla Bars - Bright, Buttery, And Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups fine almond flour
  • 1/4 cup powdered erythritol or allulose (or a blend)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
  • For the filling:
  • 3 large eggs, room temperature
  • 2/3 cup powdered erythritol or allulose (adjust to taste)
  • 1 tablespoon finely grated lemon zest (from 1–2 lemons)
  • 1/3 cup fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons coconut flour (helps thicken without carbs)
  • Pinch of salt
  • To finish:
  • Powdered sweetener for dusting (optional)
  • Extra lemon zest for garnish (optional)

Method
 

  1. Prep the pan: Line an 8x8-inch baking pan with parchment, leaving overhang to lift out later. Preheat the oven to 350°F (175°C).
  2. Make the crust: In a bowl, mix almond flour, powdered sweetener, salt, and vanilla. Stir in melted butter until the mixture looks like damp sand and holds together when pressed.
  3. Press and par-bake: Press the crust firmly into the pan in an even layer. Bake for 10–12 minutes until just set and lightly golden at the edges. Set aside while you make the filling.
  4. Whisk the wet ingredients: In a medium bowl, whisk eggs, powdered sweetener, lemon zest, lemon juice, vanilla, and heavy cream until smooth.
  5. Add the thickener: Whisk in coconut flour and a pinch of salt. Mix well so there are no lumps. The batter should be pourable but slightly thicker than cream.
  6. Layer and bake: Pour the filling over the warm crust. Tap the pan gently on the counter to release air bubbles. Bake for 18–22 minutes, or until the center is just set and no longer jiggles.
  7. Cool and chill: Let the pan cool on a rack for 30 minutes. Refrigerate for at least 2 hours, or until fully chilled and firm.
  8. Slice and serve: Lift the bars out with the parchment. Dust with powdered sweetener and a little lemon zest if you like. Cut into 12–16 squares.