Bright, buttery, and bursting with citrus flavor, these Keto Lemon Bars are the perfect blend of sweet and tart. With an almond flour crust and smooth lemon custard layer, they’re a light yet decadent treat that proves keto desserts can be every bit as indulgent as traditional ones. Perfect for any occasion — from summer picnics to cozy coffee breaks. 🍋
About This Recipe
Lemon bars are a classic dessert loved for their sweet yet tangy flavor and buttery crust. Unfortunately, traditional versions are loaded with sugar and flour, making them high in carbs. These Keto Lemon Bars fix that problem with a low-carb almond flour crust and a sugar-free lemon filling that delivers all the bright, zesty flavor you love without the carbs.
The base of the recipe is a buttery almond flour crust that bakes into the perfect foundation for the tart lemon layer. On top, a smooth custard-like lemon filling is made with fresh lemon juice, eggs, and keto-friendly sweetener. Once baked and cooled, the bars are dusted with powdered erythritol to give them that signature lemon bar look — sweet, tangy, and beautiful.
From a keto perspective, this recipe is a fantastic choice. Almond flour provides healthy fats and a sturdy texture for the crust, while eggs give the filling richness and structure. Fresh lemon juice and zest not only add a burst of citrus flavor but also provide vitamin C and antioxidants. Each bar comes in at only a few net carbs, making it a guilt-free indulgence that feels just as special as the original.
What makes these lemon bars so appealing is their versatility. They’re light and refreshing, which makes them a perfect dessert for spring and summer gatherings, but they’re also elegant enough to serve at holidays, showers, or dinner parties. They store well in the fridge, so you can make them ahead of time and always have a keto-friendly treat ready to enjoy.
These lemon bars are also crowd-pleasers. The tangy filling balances beautifully with the buttery crust, creating a dessert that appeals to both keto and non-keto eaters. No one will guess they’re sugar-free — they’ll just ask for another square.
Whether you’re looking for a refreshing dessert for warmer months, a holiday treat that won’t kick you out of ketosis, or just a sweet bite after dinner, these Keto Lemon Bars are the perfect solution. They’re proof that keto desserts can be light, bright, and every bit as satisfying as traditional ones.
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
Ingredients
- 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
Instructions
- Preheat oven to 175°C (350°F). Line an 8×8-inch baking dish with parchment paper.
- In a bowl, mix almond flour, erythritol, melted butter, and salt until crumbly. Press mixture evenly into baking dish.
- Bake crust 10–12 minutes, until lightly golden. Remove from oven.
- In another bowl, whisk eggs, erythritol, lemon juice, zest, and coconut flour until smooth.
- Pour filling over baked crust.
- Bake 20–25 minutes, until filling is set and slightly firm in the center.
- Cool completely before cutting into squares. Dust with powdered erythritol if desired.
Nutrition (per serving)
- Calories: ~130
- Fat: 11g
- Protein: 3g
- Net Carbs: 2g
- Fiber: 2g
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.
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.
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.
Keto Lemon Bars
Ingredients
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
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
- In a bowl, mix almond flour, erythritol, melted butter, and salt until crumbly. Press mixture evenly into baking dish.
- Bake crust 10–12 minutes, until lightly golden. Remove from oven.
- In another bowl, whisk eggs, erythritol, lemon juice, zest, and coconut flour until smooth.
- Pour filling over baked crust.
- Bake 20–25 minutes, until filling is set and slightly firm in the center.
- Cool completely before cutting into squares. Dust with powdered erythritol if desired.
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!
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