These Keto Lemon Bars feature a buttery almond flour crust topped with a smooth, tart lemon custard. They have a sweet and zesty flavor profile using fresh citrus and a sugar-free sweetener, resulting in a light dessert that maintains the classic texture of a traditional lemon square without the grains or sugar.

About This Recipe

To create a sturdy base, the almond flour and melted butter should be mixed until crumbly and pressed firmly into the baking dish before the initial bake. Whisking the eggs with fresh lemon juice, zest, and a small amount of coconut flour helps the filling set into a consistent, velvety layer during the second stage of baking. It is important to let the bars cool completely at room temperature or in the refrigerator before slicing, as this ensures the custard is firm enough to hold its shape.

The crust uses almond flour to provide a nutty, shortbread-like texture that balances the acidity of the topping. The filling relies on the eggs for structure and the coconut flour to help thicken the juice into a stable custard. Using a powdered sweetener instead of a granulated version helps the filling remain smooth and prevents a gritty texture after the bars have cooled.

These bars suit gatherings or work as a prepared treat to keep in the kitchen. It’s easy to customize the citrus level by adding extra zest for a sharper bite or dusting the finished squares with powdered erythritol for a traditional look. They are best served chilled, which enhances the brightness of the lemon and keeps the buttery crust crisp.

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Why You’ll Love This Recipe

• Bright, tangy lemon flavor with a buttery crust
• Low-carb, gluten-free, and sugar-free
• Perfect for holidays, parties, or summer picnics
• Easy to make ahead and store well
• Loved by both keto and non-keto eaters

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What You’ll Need for This Keto Lemon Bars

• For the crust:
• 1 ½ cups almond flour
• ¼ cup powdered erythritol
• ½ cup butter, melted
• Pinch of salt
• For the lemon filling:
• 4 large eggs
• ¾ cup powdered erythritol or monk fruit sweetener
• ½ cup fresh lemon juice (about 3–4 lemons)
• 1 tbsp lemon zest
• 2 tbsp coconut flour
• Optional: powdered erythritol for dusting

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Step-by-Step Preparation

1. Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
2. In a bowl, mix almond flour, erythritol, melted butter, and salt until crumbly. Press mixture evenly into baking dish.
3. Bake crust 10–12 minutes, until lightly golden. Remove from oven.
4. In another bowl, whisk eggs, erythritol, lemon juice, zest, and coconut flour until smooth.
5. Pour filling over baked crust.
6. Bake 20–25 minutes, until filling is set and slightly firm in the center.
7. Cool completely before cutting into squares. Dust with powdered erythritol if desired.

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FAQ

• Can I use bottled lemon juice?
  Fresh lemon juice is best for flavor, but bottled can work in a pinch.
• Can I make these dairy-free?
  Yes — use coconut oil instead of butter in the crust.
• Do these bars need to be refrigerated?
  Yes — store in the fridge up to 5 days for best freshness.
• Can I freeze them?
  Absolutely — freeze in layers with parchment paper between squares.

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Variations & Substitutions

• Add a pinch of turmeric for deeper yellow color.
• Use lime juice and zest for a keto lime bar variation.
• Top with sugar-free whipped cream for extra indulgence.

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Serving Suggestions

• Serve chilled at summer parties or BBQs.
• Add to a dessert platter with other keto treats.
• Pair with hot tea or iced coffee for an afternoon snack.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Key Lime Pie Bars
• Lemon Cheesecake Smoothie

New keto recipes are added every week — check back often for more low-carb inspiration!