Kirbie's Cravings

Keto Lemon Bars

These keto lemon bars have a buttery crust and a tangy and sweet creamy lemon filling. They are easy to make and are low carb and keto-friendly.

photo of a stack of lemon bars

I always crave lemon bars in the spring and summer, so I’m excited to share this low-carb version.

Sometimes recipes that require a crust and filling can be time-consuming. But this keto lemon bar recipe takes less than an hour to make.

The crust consists of just 3 ingredients! You want to use a powdered sweetener sugar substitute instead of granular so that the sweetener fully melts into the crust. It’s similar to a shortbread crust just like classic lemon bars.

The lemon filling is also easy and has the best texture and lemon flavor. I use superfine almond flour to give the creamy filling stability – that way it doesn’t ooze and the bars are easy to slice.

Ingredients

  • butter
  • almond flour
  • powdered erythritol
  • eggs
  • superfine almond flour
  • powdered erythritol
  • freshly squeezed lemon juice
  • lemon zest

I have only tested this recipe with the ingredients listed and haven’t made a substitution with coconut flour or other flour substitutes. If you try substitutes with success be sure to let me know in the comments!

photo of the bars lined up

How to Make Keto Lemon Bars

To make low-carb lemon bars, you need to make the crust first. All the ingredients are mixed together until smooth. You then press the dough mixture into a 9 x 9-inch baking pan. The crust needs to be baked until golden brown.

This lemon bar filling does not need to be prepared on the stove like some classic lemon bar fillings. Instead, you whisk together eggs, almond flour, erythritol, lemon juice, and zest until smooth. Then it’s poured over your crust in the baking dish and it’s ready to go into the oven.

Storage

Once you’ve baked the lemon bars, allow them to cool completely before slicing or storing them.

Store them in an airtight container and they will keep at room temperature for a few days or you can keep them in the refrigerator for a few days longer.

I haven’t tried freezing lemon bars, but I think they will keep well in the freezer as long as they are stored properly.

overhead photo of the lemon bars

More Lemon Keto Desserts

If you like easy keto recipes, here are a few more lemon ones you need to try:

Keto Lemon Bars

Servings: 12 bars
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
These tangy and sweet lemon bars are easy to make, plus they are low carb and keto-friendly.
5 from 3 votes

Ingredients

Crust

  • 1 1/2 cups superfine almond flour
  • 1/2 cup unsalted butter melted
  • ¼ cup powdered erythritol

Filling

  • 4 large eggs
  • 1 cup superfine almond flour
  • 1 cup powdered erythritol
  • 1/2 cup fresh lemon juice
  • 2 tbsp lemon zest

Instructions

  • Preheat oven to 350F. Line a 9 inch by 9 inch baking pan with parchment paper.
  • In a large mixing bowl, add all crust ingredients. Mix with a spatula until everything is evenly mixed and smooth paste forms.
  • Press the crust into prepared baking pan. Use your hands to evenly spread the crust across the pan. Bake crust for about 15 minutes or until the surface is golden brown and edges are browned. The crust should look like it is done cooking.
  • While the crust is baking, make the filling. Add all filling ingredients into a mixing bowl. Whisk together until smooth. Pour the filling over the baked crust.
  • Place lemon bars back into the oven and bake about 25 minutes or until filling is set and toothpick inserted comes out clean. Let lemon bars cool for about 1 hour before cutting and serving. If desired, sprinkle top with powdered erythriterol before serving.

Video

Notes

  • Recipe slightly adapted from Gimme Delicious
  • Make sure to let lemon bars fully cool before cutting with a sharp knife.
  • You do not need to wait for the crust to cool before pouring the filling. It can be poured on as soon as the crust is done.
  • Make sure you use superfine almond flour so that the filling remains creamy. I used Kirkland Signature superfine almond flour.*
  • For the sweetener, use powdered sweetener so that it fully melts into the crust. I used So Nourished powdered erythritol
  • *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
  • The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.

Nutrition

Serving: 1bar, Calories: 241kcal, Carbohydrates: 5g, Protein: 2g, Fat: 22g, Saturated Fat: 6g, Sodium: 22mg, Fiber: 3g, Sugar: 1g, NET CARBS: 2g

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!

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12 comments on “Keto Lemon Bars”

  1. Do you think this crust would be good for a pumpkin pie? Not a fan of lemon.

  2. This was the best healthy recipe I’ve made, would definitely recommend. 🙂

  3. I’m allergic to almonds. Could I make this crust with coconut flour?

    • You can try making a coconut flour crust. I don’t have one to share. You won’t be able to just substitute almond flour with coconut flour though

  4. Best Recipe I have tried so far!

  5. Hi, is it possible to freeze the lemon bars? 🙂

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