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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. 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.
YOU MIGHT ALSO ENJOY THESE LOW CAR RECIPES:
- Low Carb Lemon Curd
- Low Carb Lemon Poppy Seed Muffins
- Low Carb Lemon Cake Recipe
Keto Lemon Bars Recipe
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 79 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%
Sodium 35mg2%
Potassium 11.8mg0%
Carbohydrates 4.7g2%
Fiber 1.4g6%
Sugar 0.5g1%
Protein 2.4g5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thatslowcarb or tag #thatslowcarbrecipe!
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Reader Interactions
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Comments
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Tarryn says Can you freeze these?
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- Lindsay says
Can’t say I’ve tried but everything points to that you probably could
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- Liz says
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!
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- Lindsay says
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.
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- Christine Brown says
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.
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- Lindsay says
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. 🙂
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- WhitLodes says
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
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- Lisa says
Can you tell me how many servings this makes? New to keto and want to make sure I’m getting it right 🙂
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- Lindsay says
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! 🙂
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- Clare says
Can I replace the almond flour in the base with coconut flour?
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- Lindsay says
Yes! It’s something I’ve done before actually 🙂
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- Sheila says
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.
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- Lindsay says
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. 🙂
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- Deb says
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.
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- Patricia says
Mine did the day thing
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- Susanne Owen says
Does this keep well if i make it a day in advance please?
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- Lindsay says
Yes definitely!
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- Karen says
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. 🙁 🙁
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- Lindsay says
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.
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- Jane says
Can I substitute powdered Swerve for the Erythritol in the lemon curd part of the recipe? I dont have regular Erythritol.
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- Lindsay says
I don’t see why not!
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- Darla says
FYI. it doesnt say it in the recipe, but dont add the mixture immediately to the crust! ???
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- Lindsay says
Did you not bake the crust first?? We have instructions to bake THEN add the mixture…
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- Karen says
I read your comment to late. 🙁
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- Joanie says
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???
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- Lindsay says
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.
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- Elizabeth says
So so good! Thank you so much!!!
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- Lindsay says
So glad you enjoyed it 🙂
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- Cathy says
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.
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- Lindsay says
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!
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- Delphine says
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.
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- Lindsay says
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.
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- Paula says
Try adding a 1tsp or so of lemon zest. it will boost that lemony flavor.
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- Lindsay says
Great tip!
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