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These lemon bars are full of lemon flavor. The bars need just 4 ingredients and are low carb and keto-friendly. They are an easy dessert to make. The bars are a refreshing dessert.
These lemon bars have a bright zesty lemon flavor. They are not too sweet and have a thick layer of creamy lemon filling.
Ingredients
- Lemon juice
- Allulose
- Almond flour
- Eggs
Lemon juice: Fresh lemon juice is used to give these bars their tart zesty lemon flavor.
Allulose: The lemon filling is sweetened with allulose. Make sure to use allulose and not another low carb sweetener like monkfruit or erythritol. Allulose is a rare sugar and it melts more like regular sugar which is why it works for these bars.
Almond flour: Almond flour is used to make the crust for these bars.
Eggs: Eggs are used to create the creamy lemon filling.
How to Make Keto Lemon Bars
- Almond flour, allulose and egg are mixed together and then spread across the bottom of the prepared baking pan to form a crust layer. The crust is then baked in the oven.
- While the crust is baking, the lemon juice, remaining eggs and remaining allulose are beaten until no egg streaks remain. Pour the mixture over the crust once it is done baking and then bake until the filling is set.
- I recommend serving the bars chilled. You can also dust the surface with powdered allulose or other powdered low carb sweetener before serving.
Expert Tips
- The bars have a very moist and creamy lemon filling, so if you plan on dusting them with powdered sweetener, you will want to wait until just right before serving to do so, otherwise the powdered sweetener will get absorbed by the bars.
- Make sure to use allulose. The filling does not set well with other low carb sweeteners.
- You can double the recipe and bake in a 9 inch square pan. The filling does crack a little more when baked in a larger pan.
More Keto Lemon Recipes
4 Ingredient Keto Lemon Bars
These 4-Ingredient Keto Lemon Bars have a bright, tangy filling. Just classic lemon bar flavor in a low-carb, fuss-free treat. They set up beautifully in the fridge and are perfect for make-ahead desserts or anytime you’re craving something citrusy.
Ingredients
For the crust
- 1 cups (88 g) superfine blanched almond flour
- 1.5 tbsp (18 g) allulose
- 2 tbsp whisked egg about half of one large egg
For the filling
- 3 large eggs
- 1/3 cup (79 ml) lemon juice
- 2/3 cup (131 g) allulose
Instructions
- Preheat the oven to 350°F (177°C). Grease the interior of a 9 x 5 inch baking loaf pan with cooking oil spray. Line the bottom with parchment paper, leaving some overhang for easy removal later.
- To make the crust: In a large mixing bowl, add almond flour and allulose. Whisk until evenly combined. Pour in the whisked egg. Mix until the egg is fully incorporated and a dough forms. At first, your mixture may seem dry but the more you mix, the more moisture will be absorbed by the almond flour and it should form a dough.
- Using your fingers, press and evenly spread the dough into the bottom of the prepared baking pan. Use the back of a large metal spoon to smooth the surface. Place crust into the oven and bake for about 10-15 minutes or until edges are golden brown and the surface is lightly browned.
- To make the filling: Make the filling while the crust is baking so that it is ready to go as soon as the crust is done. Add eggs to a large mixing bowl. Beat at high speed until no egg white streaks remain. Add in lemon juice and allulose; beat until everything is fully incorporated. You can also mix the filling by hand with a whisk but if you do so, make sure you whisk the eggs vigorously enough to remove any egg white streaks.
- When the crust is done baking, leave it in the oven but open the oven door and pull out the oven shelf that the crust is on so you can add the filling. Pour the filling over the crust. Gently push the oven shelf back in and close the oven door. Bake for about 20 minutes or until the filling is set.
- Let lemon bars cool fully. I recommend letting them fully cool at room temperature for 1 hour and then refrigerate the bars for at least 1 hour (or overnight). This helps the lemon bars fully develop their flavor. The filling will crack a little as it cools. Cut the bars with a sharp knife.
- If desired, dust lemon bars with keto powdered sweetener before serving. Because the bars have a very moist surface, you will need a generous amount of keto powdered sweetener on top to get it to stick. The first dusting of powdered sweetener will get absorbed by the bars and then I usually dust them a second time. It also helps to dust them right before serving. Lemon bars are best served slightly chilled. Store any uneaten bars in the fridge or freezer in an airtight container.
Notes
- Make sure to use allulose for the low carb sweetener in the bars. The filling does not work well with other low carb sweeteners.
- I used It's Just Allulose.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- For the optional powdered sweetener, you can use whatever sweetener you prefer such as powdered Swerve, powdered allulose or powdered monkfruit with erythritol.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols and allulose.
Nutrition
Serving: 1bar, Calories: 105kcal, Carbohydrates: 21g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Sodium: 32mg, Fiber: 1g, Sugar: 1g, carbs from allulose: 19g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!
