Keto Lemon Bars are the perfect fresh, light, and zesty dessert for those following a low carb or keto diet. Each bar has only 4 net carbs, but is loaded with flavor that will definitely satisfy your sweet tooth! These bars are also gluten free.
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Keto desserts is not an area that I have jumped into too much. I’m the only one in my family who follows a low carb diet, so if I bake up a keto treat, it needs to be so good that the whole family will enjoy it. These Keto Lemon Bars are my current favorite low carb dessert.
I’ve been on quite the lemon kick the past few months. I’ve made plenty of lemon main dishes like Lemon Garlic Chicken and Broiled Cod with Lemon Garlic Butter Sauce that work with a keto diet. But, after making Lemon Cream Puffs for the family, I really wanted a lemon dessert that I could have more than a single bite of without feeling guilty.
Lemon Bars were the first idea to come to mind. I have made the best almond flour crusts for cheesecake in the past, so I knew that would work out deliciously. Then, it was just a matter of swapping out the sugar for a keto approved sweetener.
These turned out to be the best Lemon Bars I’ve ever had!
Why This Recipe Works
The almond flour shortbread crust and light, fresh lemon filling of these bars are the perfect combination of sweet and tangy, as well as creamy and crunchy.
It’s a great way to enjoy fruit on keto. Lemons have only 8 net carbs per 1/2 cup of fresh squeezed juice. 1 teaspoon of lemon zest has no carbs, but adds a ton of flavor to the filling.
I use a combination of an erythritol/monk fruit sweetener and a straight granular erythritol sweetener to balance out the tartness of the lemon perfectly. If you use all monk fruit, the bars may get really grainy once they cool. If you use all erythritol, you get more of the cooling sensation that some people don’t really enjoy.
I find that this combination makes neither the graininess, nor the cooling sensation, very bothersome. They do get more “crunchy” the next day. I kind of like it, but if you don’t, then these are best eaten the day they are made.
With only 4 net carbs per square, it’s perfect for those who follow a low carb, keto, and/or gluten free diet.
How To Make Keto Lemon Bars
What You Need To Make This Recipe
To make the almond flour crust, you will need:
- 2 cups blanched almond flour (I use one that is finely ground)
- 1/4 cup monk fruit/erythritol blend (I use this one)
- 6 tablespoons of unsalted butter, softened
To make the lemon filling, you will need:
- 4 eggs
- 1/2 cup lemon juice (fresh squeezed)
- 1 teaspoon lemon zest
- 1/2 cup monk fruit/erythritol blend
- 1/3 cup granular erythritol
- 1 packet unflavored gelatin (about 1 1/2 teaspoons)
Chef’s Tip: if you’d rather just use one sweetener, I would recommend using just the monk fruit/erythritol blend. You would use 1/4 cup for the crust and 1/2 cup for the lemon filling.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the butter out to softened about an hour before you begin.
Preheat your oven to 350°F. You can line the bottom of an 8 x 8-inch baking pan with parchment paper, if you prefer. These bars do not really stick to the pan much at all.
Create!
Combine the almond flour, monk fruit, and melted butter in a medium bowl and stir until everything is evenly moistened.
Press the mixture evenly and firmly into the bottom of the pan.
Bake for 12-15 minutes or until the crust is just started to lightly brown on the edges.
After the crust is done baking, prepare the lemon filling.
Whisk the eggs in a large bowl, then add the lemon juice, lemon zest, erythritol, monk fruit, and gelatin.
Pour the lemon mixture over the prepared crust.
Place the pan back in the oven and bake for an additional 22-25 minutes or until the lemon topping is fully set.
Allow to cool, then place in the refrigerator for at least 1 hour to chill.
Present!
Cut into 9 even squares.
You can dust the tops of the lemon bars with powdered erythritol, if desired. It does soak into the bars eventually, so I would recommend doing that immediately before serving.
Tips and Techniques
- If you prefer to use just one sweetener, I would recommend using just the monk fruit/erythritol blend. You would use 1/4 cup for the crust and 1/2 cup for the lemon filling.
- You can dust the top of the lemon bars with a powdered erythritol, if desired. It does eventually soak into the tops of the bars so I would recommend not sprinkling it on until immediately before serving them.
- Store leftover lemon bars tightly wrapped, or in an airtight container, in the refrigerator. Use within 3-4 days.
FAQ’s
Can You Use Bottled Lemon Juice?
Bottled lemon juice doesn’t have the same flavor as freshly squeezed. While you can use bottled lemon juice, I would strongly recommend that you stick to fresh squeezed.
Can You Freeze Lemon Bars?
Lemon Bars can be frozen for up to 6 months.
Allow the bars to cool, then tightly wrap them in plastic wrap and place in the freezer. Allow them to thaw in the refrigerator before serving.
It is not recommended to freeze lemon bars with powdered erythritol on top.
More Keto Dessert Recipes
Here are a few more keto dessert recipes that you might like:
Love this Keto Lemon Bars recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Keto Lemon Bars
Ingredients
Almond Flour Crust
- 2 cups blanched almond flour (finely ground)
- 1/4 cup monk fruit sweetener (the brand I use is actually a erythritol and monk fruit blend)
- 6 tablespoons unsalted butter
Lemon Filling
- 4 eggs
- 1/2 cup lemon juice (from about 3 large lemons)
- 1 teaspoon lemon zest (from 1 large lemon)
- 1/3 cup erythritol sweetener (granular)
- 1/4 cup monk fruit sweetener
- 1 packet unflavored gelatin (about 1 1/2 teaspoons)
Instructions
Almond Flour Crust
- Preheat oven to 350°F. Line the bottom of an 8 x 8-inch baking pan with parchment paper (optional).
- Combine the almond flour, monk fruit, and melted butter in a medium bowl and stir until everything is evenly moistened.
- Press evenly and firmly into the bottom of the pan.
- Bake for 12-15 minutes or until the crust is just started to lightly brown on the edges.
Lemon Filling
- Whisk the eggs in a large bowl, then add the lemon juice, lemon zest, erythritol, monk fruit, and gelatin.
- Pour over the prepared crust.
- Place the pan back in the oven and bake for an additional 22-25 minutes or until the lemon topping is fully set.
- Allow to cool, then place in the refrigerator for at least 1 hour to chill.
- Cut into 9 even squares.
Notes
Tips and Techniques
- If you prefer to use just one sweetener, I would recommend using just the monk fruit/erythritol blend. You would use 1/4 cup for the crust and 1/2 cup for the lemon filling.
- You can dust the top of the lemon bars with a powdered erythritol, if desired. It does eventually soak into the tops of the bars so I would recommend not sprinkling it on until immediately before serving them.
- Store leftover lemon bars tightly wrapped, or in an airtight container, in the refrigerator. Use within 3-4 days.
