Today we’re going to be making keto lemon bars. Lemon bars have always held a special place in my heart—there’s just something about that bright, tangy lemon flavor paired with a buttery, crumbly crust. And this version? It’s not only keto-friendly but also easily made dairy-free, so everyone can enjoy this delightful treat!
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These keto lemon bars are the perfect dessert for spring gatherings, summer picnics, or really any time you’re craving a fresh, zesty sweet treat. What I love most about them is how authentic the texture is—soft, creamy filling atop a buttery, melt-in-your-mouth crust. Let’s get started, and I’ll walk you through the recipe, breaking down why each ingredient is important and how it contributes to the perfect keto lemon bar.
Why You’ll Love These Keto Lemon Bars
Here are just a few reasons why these low carb lemon bars are a must-try:
- Low in carbs, big on flavor: Each bar is only 2g net carbs but still delivers all the rich, zesty lemony goodness of traditional lemon bars.
- Dairy-free option: By using a dairy-free butter substitute in the crust, these can be dairy free lemon bars – the filling is naturally dairy-free!
- Authentic texture: With a buttery almond flour crust and a creamy lemon custard filling, these taste just like the classic—but without the sugar or carbs.
The Ingredients
Each ingredient in this keto lemon bars recipe has been carefully chosen to replicate the flavor and texture of traditional lemon bars while keeping things low carb, sugar-free, and gluten-free. Let me explain why these specific ingredients work so well.
The Crust
The crust is the foundation of any great lemon bar, and this one doesn’t disappoint. It’s buttery, tender, and slightly crumbly, just like a traditional shortbread crust—but completely gluten-free and keto-friendly.
- Blanched Almond Flour: Almond flour is the key to achieving that crumbly, tender texture that we love in lemon bar crusts. It’s gluten-free, low-carb, and adds a subtle nutty flavor that pairs beautifully with the tangy lemon filling. Blanched almond flour is particularly important because it’s made from finely ground almonds with the skins removed, resulting in a smoother texture.
- Salted Butter (or Dairy-Free Butter): Butter (or a dairy-free alternative) gives the crust its rich, buttery flavor and helps bind the almond flour together. Using melted butter makes it easy to combine the ingredients and press the crust into the pan.
- Powdered Sugar-Free Sweetener: I use a powdered sugar-free sweetener, such as allulose or erythritol, in the crust to add just a touch of sweetness without any grittiness. Powdered sweetener blends seamlessly with the almond flour, ensuring the crust is smooth and cohesive.
The Filling
Now, let’s move on to the star of the show: the lemon filling. This is where all the magic happens—the bright, tangy lemon flavor combined with the creamy, custard-like texture is what makes these bars so irresistible.
- Granulated Allulose Sweetener: Allulose is my favorite sweetener for this recipe because it mimics the texture of sugar perfectly. It dissolves completely in the filling, ensuring a smooth, creamy consistency without any grittiness. If you can’t find allulose, xylitol is a good alternative, but be careful with pets around xylitol!
- Coconut Flour: Coconut flour is a powerhouse ingredient in keto baking. Just a small amount is enough to help thicken the lemon filling and create that classic custard-like texture. It’s low-carb, high-fiber, and works beautifully here to hold the filling together.
- Fresh Eggs: Eggs are the backbone of the filling, providing structure and richness. They help create that silky custard texture while holding the filling together as it bakes. Make sure to whisk them thoroughly to avoid streaks of egg white in the final product.
- Fresh Lemon Juice: You can’t make keto lemon bars without plenty of fresh lemon juice! It’s the source of all that bright, zesty flavor. I highly recommend using freshly squeezed lemon juice for the best taste—bottled lemon juice just doesn’t compare.
- Optional Lemon Zest or Extract: For an extra burst of lemony flavor, you can add some lemon zest or a few drops of lemon extract to the filling. This is totally optional, but it’s a great way to enhance the flavor if you really love lemon.
The Topping
A dusting of powdered sugar-free sweetener on top is the perfect finishing touch for these sugar-free lemon bars. Not only does it make them look beautiful, but it also adds just a hint of sweetness to balance out the tangy lemon filling.
- Powdered Sugar-Free Sweetener: Just like in the crust, a powdered sweetener works best here because it has a smooth, non-gritty texture. You can sift it over the bars for an even, professional-looking finish.
How to Make Keto Lemon Bars
Now that we’ve covered the ingredients, let’s walk through the steps to make these low carb lemon bars. It’s a simple process that’s totally worth the effort for the final result!
1. Make the Crust
First, preheat your oven to 325°F and line an 8×8-inch baking pan with parchment paper. The parchment paper will make it easy to lift the bars out of the pan later for slicing.
In a bowl, combine the almond flour, melted butter (or dairy-free butter), and powdered sweetener. Stir until a dough forms. Press the dough evenly into the bottom of the lined baking pan, making sure to press it firmly into the corners. Bake the crust for 10-12 minutes, or until it’s lightly golden.
2. Prepare the Lemon Filling
While the crust is baking, make the lemon filling. In a large bowl, whisk together the allulose and coconut flour until well combined. In a separate bowl, whisk the eggs and lemon juice until smooth, then add the egg mixture to the dry ingredients. Whisk everything together until the filling is smooth and creamy.
3. Bake the Bars
Once the crust is finished baking, pour the lemon filling over the top. Return the pan to the oven and bake for 25-30 minutes, or until the center of the filling is set and no longer jiggles when you gently shake the pan.
4. Cool and Chill
Allow the bars to cool at room temperature for at least an hour, then cover the pan and refrigerate for at least 2 more hours. Chilling the bars ensures that the filling sets completely, making them easier to slice and enhancing their flavor.
5. Dust and Serve
Before serving, dust the top of the bars with powdered sweetener. Use a sharp knife to slice the bars into 16 pieces. For the cleanest cuts, wipe the knife clean between slices.
Tips for Perfect Keto Lemon Bars
- Use fresh lemons: Freshly squeezed lemon juice makes all the difference in the flavor of these bars.
- Chill before slicing: Don’t skip the chilling step—it’s essential for achieving clean, even slices.
- Store leftovers in the fridge: These bars are best stored in the refrigerator, where they’ll stay fresh for up to a week.
Variations
One of the best things about this keto lemon bars recipe is how versatile it is! Here are a few ideas for customizing your bars:
- Add coconut: Sprinkle unsweetened shredded coconut over the top for a tropical twist.
- Go extra lemony: Add lemon zest or a few drops of lemon extract to the filling for even more lemon flavor.
- Try a different crust: Swap out the almond flour crust for a coconut flour crust if you’re avoiding nuts.
Why These Lemon Bars Are a Must-Try
These sugar-free lemon bars have everything you could want in a dessert: they’re light, tangy, buttery, and perfectly sweetened without any sugar. Plus, they’re gluten-free, low-carb, and can easily be made dairy-free, making them a great option for a variety of dietary needs.
Ready to give them a try?
I hope you love this keto lemon bars recipe as much as I do! These bars are proof that you can enjoy delicious, satisfying desserts while sticking to a low-carb lifestyle.
If you give this recipe a try, I’d love to hear what you think! Be sure to rate the recipe, leave a comment, and post a photo on Instagram—don’t forget to tag me so I can see your creations.
XO,
Sarah
Keto Lemon Bars
Want to save this recipe?
I’ll email this post to you, so you can come back to it later! -Sarah
Ingredients
Crust:
- 1 1/2 cups blanched almond flour 168g
- 6 tbsp salted butter melted (84g)
- 2 tbsp powdered sugar-free sweetener 24g
Filling:
- 1 cup granulated allulose sweetener 192g
- 2 tbsp coconut flour 14g
- 6 large eggs
- 1/2 cup fresh lemon juice 120ml
Topping:
- 3 tbsp powdered sugar-free sweetener for dusting (36g)
Instructions
- Preheat oven to 325°F. Line one 8×8-inch square baking pan with parchment paper.
- Combine all crust ingredients, and stir until dough forms. Press dough evenly into bottom of the lined pan. Bake for 10-12 minutes.
- While crust is baking, combine allulose and coconut flour and stir until combined. In a separate bowl, whisk together eggs and lemon juice. Combine both mixtures together, and whisk until smooth.
- Pour filling over pre-baked crust, and return to the oven for 25-30 minutes, or until center no longer jiggles.
- Allow to cool at room temperature for at least 1 hour. Cover and refrigerate for at least 2 more hours, or until firm.
- Dust the top with powdered sweetener immediately before slicing and serving. Enjoy!
Notes
For extra lemony flavor, add lemon zest and/or extract to filling.
The best lemon bars I’ve ever had
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