This bark tastes like lemon cake but doesn’t require any baking. It needs just 4 ingredients. It is low carb, low sugar and keto-friendly.
A stack of cake bark pieces

This lemon bark is easy to prepare and stores well for a quick snack or dessert.

Ingredients

  • Lemon
  • Almond flour
  • Sugar-free maple syrup
  • Sugar-free white chocolate chips

Lemon: Lemon juice and zest are used to add lemon flavor to the bark.

Almond flour: This recipe uses superfine almond flour. Make sure to use superfine almond flour and not regular almond flour, which is too gritty. Superfine almond flour will have a softer texture, more like cake.

Sugar-free maple flavored syrup: Sugar-free maple flavored syrup is used to sweeten the bark and bind the almond flour.

Sugar-free white chocolate chips: The bark is finished with a layer of melted white chocolate. To keep the bark low sugar and low carb, I used sugar-free white chocolate chips sweetened with a sugar alternative.

How to Make Keto Lemon Cake Bark

  • The almond flour, lemon juice and syrup are mixed together until a soft dough forms.
  • Place the dough between 2 sheets of parchment paper and roll the dough into an approximate 9 x 7 inch rectangle. Peel off the top layer of parchment paper.
  • Melt the chocolate chips until smooth. Spread the chocolate over the dough using an offset spatula.
  • Place bark into the fridge until set. If desired, you can garnish the bark with additional lemon zest.

Cake bark cut into squares with lemon zest on top

Expert Tips

  • You can use semisweet, dark or milk chocolate chips if you prefer. I used white chocolate to pair with the lemon cake flavor better.
  • You can also store this bark in the freezer.

Cake bark with a white chocolate layer on top

More Keto Candy Recipes

5 from 2 votes

4 Ingredient No Bake Keto Lemon Cake Bark

This lemon cake bark tastes like lemon cake without any baking. It is low carb, low sugar and keto-friendly and only needs 4 ingredients.
Servings: 15 pieces
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
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Ingredients

  • 2 cups (193g) superfine blanched almond flour
  • 2 tbsp (1 fl oz/30ml) lemon juice + 1/2 tsp lemon zest
  • 5 tbsp (2.5 fl oz/74ml) sugar-free maple flavored syrup
  • 1 cup (149g) sugar-free white chocolate chips

Instructions
 

  • Add almond flour, lemon juice, zest and syrup to a large mixing bowl. Mix until everything is evenly combined. You should have a thick soft dough. If the dough seems to wet, add a little more almond flour. If it's too dry, add a little more syrup. You can also add more syrup to taste.
  • Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough into a rough rectangle, between 1/4 inch to 1/2 inch thick. My rectangle was around 9 x 7 inches. Peel off the top layer of parchment paper.
  • In a microwave-safe bowl, add white chocolate chips. Microwave in 20-second intervals, stirring in between each interval with a silicone spatula, until the chocolate is completely melted and smooth.
  • Spread the melted chocolate over the cake layer with an offset spatula. Place the bark into the fridge until the chocolate is set. Once set, cut the bark with a sharp knife or break into smaller pieces. If desired, you can garnish the bark with more zest before serving. Store uneaten bark in an airtight container in the fridge or freezer.

Notes

  • I used Lily's white chocolate chips.
  • I used ChocZero maple syrup.* Some brands of syrup are more watery or runny and you may need to add more almond flour.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • 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.
Serving: 1piece, Calories: 136kcal, Carbohydrates: 13g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Sodium: 16mg, Fiber: 7g, Sugar: 2g, sugar alcohol: 3g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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