These 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.
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 these take less than an hour to make.
Low Carb Crust Ingredients
- almond flour
- powdered erythritol
The crust consists of just 3 ingredients! You want to use a powdered sweetener instead of granular so that the sweetener fully melts into the crust.
How to Make the Low Carb Crust
To make lemon bars, you need to make the crust first. All the ingredients are mixed together until smooth. You then press the crust into a 9 x 9 inch baking pan. The crust needs to be baked until golden brown.
Lemon Bar Filling Ingredients
- superfine almond flour
- powdered erythritol
- freshly squeezed lemon juice
- lemon zest
The almond flour adds stability and structure to the lemon filling. Make sure you use superfine almond flour so that the lemon filling is creamy.
How to Make the Lemon Bar Filling
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 and ready to go into the oven.
If you’re looking for more lemon desserts to try, I also have a keto pound cake, keto lemon cake and keto lemon muffins.
Keto Lemon Bars
- 1 1/2 cups superfine almond flour
- 1/2 cup unsalted butter melted
- ¼ cup powdered erythritol
- 4 large eggs
- 1 cup superfine almond flour
- 1 cup powdered erythritol
- 1/2 cup fresh lemon juice
- 2 tbsp lemon zest
- 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.
- 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.
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.