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.
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 8x8-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.