These Keto Lemon Bars are a zesty, guilt-free indulgence that will brighten your day with every bite. With a buttery almond flour crust and a tangy, velvety lemon filling, they strike the perfect balance between sweet and tart. Ready in just 15 minutes of prep, they’re a breeze to make, leaving you more time to savor the results.
After a quick 35-minute bake and a few hours to chill, you’ll be rewarded with bars that are creamy, refreshing, and utterly satisfying. The crisp crust contrasts beautifully with the smooth, citrusy filling, making each bite a delightful sensory experience. Perfect for anyone craving a low-carb treat that doesn’t skimp on flavor!
Ingredients for Keto Lemon Bars
- CRUST:
- ½ cup grass-fed butter (at room temperature; can substitute with ghee or coconut oil for dairy-free)
- 2 tablespoons granulated erythritol (or your preferred keto-friendly sweetener)
- ⅔ cup almond flour (blanched almond flour works best)
- 2 tablespoons coconut flour (helps bind the crust)
- Pinch of salt (enhances flavor)
- FILLING:
- ⅔ cup lemon juice (freshly squeezed from 3-5 lemons; bottled works in a pinch)
- ⅓ cup granulated erythritol (adjust to taste)
- 4 large eggs (room temperature for even mixing)
- Zest of 1 lemon (adds bright flavor; use organic lemons if possible)
- 10 drops stevia (optional, for extra sweetness)
- 1 ½ teaspoons vanilla extract (use pure vanilla for best flavor)
- 2 tablespoons coconut flour (thickens the filling)
- TOPPING:
- Powdered erythritol (for dusting; optional)
Step-by-Step Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and lightly grease with cooking oil. Set aside.
- In a large bowl, use an electric hand mixer to beat the butter and erythritol until creamy and well combined, about 1-2 minutes.
- Add the almond flour, coconut flour, and salt. Mix until a dough forms (it should hold together when pressed).
- Press the dough evenly into the prepared pan, ensuring it’s compact and smooth. Bake for 10 minutes, or until lightly golden brown. Let cool for 30 minutes.
- Lower the oven temperature to 325°F (160°C).
- Make the Filling:
- In a small saucepan over low heat, combine the lemon juice and erythritol. Heat for 2-3 minutes, stirring until the sweetener dissolves. Remove from heat and let cool slightly.
- In a large bowl, whisk together the eggs, cooled lemon juice mixture, lemon zest, stevia (if using), and vanilla extract until smooth.
- Stir in the coconut flour and let the mixture thicken for 5 minutes.
- Assemble and Bake:
- Pour the filling over the cooled crust, spreading it evenly.
- Bake for 15-20 minutes, or until the center is slightly wobbly but set around the edges.
- Remove from the oven and let cool to room temperature. Cover and refrigerate for 5-6 hours, or overnight, to firm up.
- Serve:
- Once chilled, slice into bars. Dust the top with powdered erythritol (optional) before serving.
Storage and Reheating Tips
Store your Keto Lemon Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars in plastic wrap and freeze for up to 2 months. To enjoy, thaw in the fridge overnight or let sit at room temperature for 15-20 minutes. Pro tip: Sprinkle powdered erythritol just before serving for a fresh, sweet finish!
Recipe Variations to Try
Switch up the flavor by using lime juice and zest instead of lemon for a tangy twist. For a nut-free crust, replace almond flour with sunflower seed flour. If you prefer a creamier filling, add 2 tablespoons of cream cheese to the lemon mixture. Experimenting with flavors can make this recipe your own!
Time-Saving Hacks
Prepare the crust and filling the night before, then assemble and bake the next day. Use bottled lemon juice if you’re short on time, though fresh lemons will give the best flavor. Quick tip: Chill the bars in the freezer for 2-3 hours instead of the fridge if you’re in a hurry!
Equipment Guidance
An 8×8 inch baking pan is essential for this recipe. Use parchment paper with a slight overhang for easy removal. A hand mixer makes creaming the butter and erythritol a breeze, but a sturdy whisk works too. Don’t forget a zester for fresh lemon zest—it adds a burst of flavor!
Common Questions Answered
Can I use regular sugar instead of erythritol?
Yes, but it won’t be keto-friendly.
Why does the filling need to thicken?
The coconut flour absorbs moisture, creating the perfect texture.
Can I skip the chilling step?
Chilling ensures the bars set properly, so it’s worth the wait!
Keto Lemon Bars
Ingredients
CRUST
- ½ cup grass-fed butter at room temperature
- 2 tablespoons granulated erythritol
- ⅔ cup almond flour
- 2 tablespoons coconut flour
- Pinch of salt
FILLING
- ⅔ cup lemon juice 3-5 lemons
- ⅓ cup granulated erythritol
- 4 large eggs
- Zest of 1 lemon
- 10 drops stevia
- 1 ½ teaspoons vanilla extract
- 2 tablespoons coconut flour
Instructions
- FOR CRUST: Preheat your oven to 350 degrees and line an 8×8 inch pan with cooking oil and parchment paper. Set aside.
- In a large bowl, using an electric hand mixer, beat together the butter and erythritol until creamy and well combined. Add the flours and salt and mix until a dough forms.
- Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 10 minutes. Allow to cool for 30 minutes.
- Lower oven temperature to 325 degrees.
- FOR FILLING: In a small saucepan set over low heat, add lemon juice and erythritol. Heat for 2-3 minutes until dissolved, then remove from heat and cool.
- In a large bowl, whisk together eggs, cooled lemon juice mixture, lemon zest, stevia, and vanilla, mixing until well combined. Stir in coconut flour and allow to thicken for about 5 minutes.
- Pour filling into crust, then bake for 15-20 minutes until the center is slightly wobbly.
- Remove from oven and let bars cool to room temperature. Cover and refrigerate 5-6 hours, or overnight.
- Sprinkle the top with powdered erythritol.