Desserts & treats · Oven

Keto Lemon Bars

Tangy and sweet keto lemon bars with a buttery almond flour crust. A refreshing, low-carb, and gluten-free dessert that’s perfect for spring, summer, or anytime you crave citrus flavor.

Published and edited by Thomas for DailyKeto.

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 16 small squares
Net carbs: 1.7g
Method: Oven

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THE RECIPE

Ingredients and method

Ingredients

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Steps

Step 1

Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper.

Step 2

In a bowl, mix almond flour, erythritol, melted butter, and salt until crumbly. Press mixture evenly into baking dish.

For this step: 1 ½ cups almond flour, ½ cup butter (melted), Pinch of salt

Step 3

Bake crust 10–12 minutes, until lightly golden. Remove from oven.

Step 4

In another bowl, whisk eggs, erythritol, lemon juice, zest, and coconut flour until smooth.

For this step: 4 large eggs, ½ cup fresh lemon juice (about 3–4 lemons), 1 tbsp lemon zest, 2 tbsp coconut flour

Step 5

Pour filling over baked crust.

Step 6

Bake 20–25 minutes, until filling is set and slightly firm in the center.

Step 7

Cool completely before cutting into squares. Dust with powdered erythritol if desired.

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ESTIMATED NUTRITION PER SERVING

The numbers.

Nutrition is estimated from ingredient data and typical product labels. Brands and portions can change the numbers. Unsupported values and amountless optional toppings are not included.

Calories: 129
Protein: 3.8g
Fat: 11.6g
Total carbs: 10.5g
Fiber: 1.3g
Sugar alcohol: 7.5g
Net carbs: 1.7g