Keto Lemon Bars Recipe

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Keto Lemon Bars recipe that is hands down our favorite low carb dessert right now. Made with simple ingredients and packed with delicious lemon flavor. Bonus! They are gluten-free.

Lemon Bars are one of the treats in our household that just gets DEVOURED. R loves them, I love them and thank goodness we have made these into a Low Carb and Keto version because we needed it.

We did keep our crust rather thin. If you want thick lemon bars I’d recommend doubling the crust recipe. To be totally honest for the cost of almond flour I prefer to keep the crust thinner for that reason.

3-Ingredients is all you need in our Keto Lemon Bars Crust

Almond Flour
Low Carb Powdered Sweetener (We link in our recipe card the type we used and like the best. It is erythritol based which is our preference when using low carb sweeteners.)
Butter – If you want to use coconut oil I definitely can see that working as well. We wanted that buttery taste that we are use to in lemon bars.

Lemon Bars are actually one of the first desserts that I learned to make myself growing up. I’m not sure why but they are been my favorite since the dawn of time. I hope I’m not the only one that feels this way. Even if we might be heading towards fall weather, Low Carb Lemon Squares are a year round thing for our family.

HOW MANY NET CARBS PER Keto Lemon Bar

2 Net Carbs per lemon square when dividing them into 24 squares. This does not account for any additional powdered sugar substitute you decide to dust the tops with if you decide to do that.

I’ve always been taught by nutritionists to subtract the sugar alcohols like erythritol to calculate the net carbs. As of last week though we found out that only about 50 percent of our readers do this!

My family does subtract the sugar alcohols and I’ll continue to provide that sugar alcohol grams above the nutrition card below and you can decide for yourself if you want to follow that.Â PLEASE do not shame or be mean to others who might do things a little differently. That is not what we are about here.

If you are new to this Low Carb/Keto lifestyle please feel free to read up more on Net Carbs and why people do or don’t subtract sugar alcohols.

Keto Lemon Bars recipe that is hands down our favorite low carb dessert right now. Made with simple ingredients and packed with delicious lemon flavor. Bonus! They are gluten-free.

3.88 from 78 votes

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Course: Dessert

Cuisine: Gluten-Free, Keto, Low Carb

Keyword: Keto Lemon Bars, Low Carb Lemon Bars

Prep Time: 10 minutes minutes

Cook Time: 42 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 52 minutes minutes

Servings: 24 squares

Calories: 97kcal

Author: Bailey

Recipe Video

Ingredients

Lemon Bar Crust

2 1/4 cups almond flour
1/4 cup low carb powdered sweetener + more if you want to powder the tops of the lemon bars
1/2 cup butter or coconut oil for dairy-free diet, melted

Lemon Bar Filling

5 whole eggs
3/4 cup erythritol
zest of one lemon
1/3 cup fresh lemon juice apprx 2 lemons
1/2 teaspoon baking powder
1/2 Tablespoons coconut flour

Instructions

Preheat oven to 350 degrees F
Prepare 9x13 pan by greasing with cooking spray or butter.
In a small bowl mix together almond flour and powdered sweetener. Add melted butter and combine with your hands to mix together until it forms into a dough. Push dough into bottom of greased 9x13 pan.
Bake for 15-17 minutes.
Mix eggs, erythritol, lemon zest, lemon juice, baking powder and coconut flour in a blender. Blend for 10 seconds, scrape the sides and blend for 5 more seconds. Pour filling mixture into baked crust.
Bake for 20-25 minutes, or until filling has a crust and bounces back in the center when touched. Sprinkle additional low carb powdered sweetener over bars at this time. Allow lemon bars to cool 10-15 minutes before slicing.

Notes

Please not that there are 36 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs. We explain this a little more in detail in the above post.

Nutrition Info

Nutrition Facts

Keto Lemon Bars Recipe

Amount Per Serving (1 square)

Calories 97 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2.9g18%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 10.75mg4%

Reader Interactions

Comments

Tarryn says

October 21, 2020 at 9:14 am

Can you freeze these?

Reply
- Lindsay says
  
  October 28, 2020 at 11:15 am
  
  Can’t say I’ve tried but everything points to that you probably could
  
  Reply
Liz says

August 4, 2020 at 7:29 pm

Hi! Could you use regular plain all purpose wheat flour in this recipe? I’m not necessarily keto, but looking for a low sugar recipe. Thank you!

Reply
- Lindsay says
  
  August 6, 2020 at 10:34 am
  
  ehhhhh it might be a little different in results. So what I would recommend is slowly adding the wheat flour in until you get a crumb type mixture. That forms together when you squeeze it together. I foresee NOT needing the same amount of flour.
  
  Reply
Christine Brown says

August 29, 2019 at 3:39 pm

Do these need to be refrigerated and can they be frozen successfully? We are only 2 in our household and this was a rather big batch.

Reply
- Lindsay says
  
  September 2, 2019 at 8:58 am
  
  Mmm if it’s rather warm in the house or you slowly eat them then yes I’d recommend refrigerating them. We have NOT tried freezing them – my gut says that it should work though. 🙂
  
  Reply
WhitLodes says

August 24, 2019 at 6:31 pm

This is such a tasty dessert. We added more lemon zest and juice then called for and it was amazing. We also used powdered stevia in the topping part so it was fluffy not sticky, which we liked too

Reply
Lisa says

June 26, 2019 at 7:15 pm

Can you tell me how many servings this makes? New to keto and want to make sure I’m getting it right 🙂

Reply
- Lindsay says
  
  July 1, 2019 at 2:13 pm
  
  You’ll find the servings/yield at the top of all the recipe cards. For this specific recipe, its makes 24 squares. 1 serving = 1 square. Hope this helps and welcome! 🙂
  
  Reply
- Clare says
  
  August 22, 2019 at 2:01 pm
  
  Can I replace the almond flour in the base with coconut flour?
  See Also
  Keto Licorice Recipe
  
  Reply
  - Lindsay says
    
    September 2, 2019 at 9:08 am
    
    Yes! It’s something I’ve done before actually 🙂
    
    Reply
Sheila says

June 16, 2019 at 8:45 pm

I was wondering if the erythritol made the Lemon filling cold. Baking with just that as a sweetener has left my deserts with an odd cooling effect in the mouth.

Reply
- Lindsay says
  
  June 19, 2019 at 10:47 am
  
  Yes will have a bit of that effect with this recipe. For some it is a stronger reaction/taste than others. I would suggest trying another sweetener if you are put off by it. Monkfruit is a good substitute. Check out our sweetener conversion guide to help find the correct ratio. 🙂
  
  Reply
Deb says

May 28, 2019 at 10:33 am

I made this in a 9 x 13 plan as indicated and though it was tasty, it did not turn out as pictured – the filling was very thin and I could see the crust in some spots.

Reply
- Patricia says
  
  May 24, 2020 at 9:10 pm
  
  Mine did the day thing
  
  Reply
Susanne Owen says

May 11, 2019 at 2:07 pm

Does this keep well if i make it a day in advance please?

Reply
- Lindsay says
  
  May 25, 2019 at 7:13 pm
  
  Yes definitely!
  
  Reply
Karen says

May 5, 2019 at 10:58 pm

You should let the crust rest for a while before pouring in the filling! The two mixed together when done taking right out of the oven. 🙁 🙁

Reply
- Lindsay says
  
  May 10, 2019 at 9:15 am
  
  Huh… can’t say we’ve ever had this problem. Was your crust super soft?? It definitely should be a crumble-ish texture that needs to be pressed into the pan.
  
  Reply
Jane says

April 12, 2019 at 4:15 pm

Can I substitute powdered Swerve for the Erythritol in the lemon curd part of the recipe? I dont have regular Erythritol.

Reply
- Lindsay says
  
  April 28, 2019 at 9:42 am
  
  I don’t see why not!
  
  Reply
Darla says

February 15, 2019 at 10:20 pm

FYI. it doesnt say it in the recipe, but dont add the mixture immediately to the crust! ???

Reply
- Lindsay says
  
  February 20, 2019 at 6:28 am
  
  Did you not bake the crust first?? We have instructions to bake THEN add the mixture…
  
  Reply
- Karen says
  
  May 5, 2019 at 10:54 pm
  
  I read your comment to late. 🙁
  
  Reply
Joanie says

December 23, 2018 at 5:44 pm

I’ve run into a problem. I doubled the entire recipe.. The filling cracked a little (not the problem) . In between the crack I can see liquid. I baked the filling longer 50mins, and still liquid. Any options? Do u think it will all come together after it cools down?

Help! Any suggestions???

Reply
- Lindsay says
  
  December 25, 2018 at 4:44 am
  
  Did you double the entire recipe and bake in the same size pan? You might need to bake even longer if that is the case. I unfortunately can’t advise on the time as I haven’t tested that out.
  
  The filling generally does gel together after it cools but I don’t know if I’d qualify the filling as liquid still. It should be gelatinous for lack of better words.
  
  Reply
Elizabeth says

October 12, 2018 at 4:22 pm

So so good! Thank you so much!!!

Reply
- Lindsay says
  
  October 13, 2018 at 4:03 am
  
  So glad you enjoyed it 🙂
  
  Reply
Cathy says

September 30, 2018 at 4:23 pm

Quick question-made these today and the taste is pretty good but the texture is weird. I had wondered about the amount of coconut flour in the filling while mixing but was in a hurry to bake them so went ahead with it. The top is more of a “cake” then the typical lemon bar “thick gel”. Is 3 TBSP correct? Thanks.

Reply
- Lindsay says
  
  October 1, 2018 at 3:28 am
  
  Oh my word you are right Cathy and thank you so much for bringing this to our attention! Looked back on our written notes and it is 1 Tablespoon of coconut flour. So sorry about that mistake but I’m glad you enjoyed it still! This correction will get it closer to your desired texture. To me it was not a thick gel so if you’d like to cut it even back to about 1/2 Tablespoon that might be better for the texture you are looking for. Cheers!
  
  Reply
Delphine says

September 21, 2018 at 10:35 am

I was looking for more lemon flavor, this recipe is not bad but I wish it had more lemon flavor and a bit more sweetness.

Reply
- Lindsay says
  
  October 1, 2018 at 3:31 am
  
  It is a very high possibility the lemons you used were the problem for not enough lemon flavor. I’ve had it end of season lemons rather bitter and flavorless before. We make this recipe quite frequently and the only time we have a mild lemon flavor is end of the season. You can either use lemon juice concentrate or a dash or two of lemon extract for that extra lemon zing.
  
  Reply
- Paula says
  
  November 13, 2018 at 3:14 pm
  
  Try adding a 1tsp or so of lemon zest. it will boost that lemony flavor.
  
  Reply
  - Lindsay says
    
    November 15, 2018 at 2:59 am
    
    Great tip!
    
    Reply

Keto Lemon Bars Recipe | Low Carb Recipes by That's Low Carb?! (2024)