Keto Lemon Bars

If you’re craving a sweet and tangy dessert without breaking your keto diet, these Keto Lemon Bars are the perfect treat! With a buttery almond flour crust and a zesty lemon filling, these bars are low in carbs and packed with flavor. The combination of refreshing citrus and a soft, crumbly base makes them an irresistible option for any keto-friendly dessert. Whether you’re hosting a dinner party or enjoying a treat for yourself, these lemon bars will satisfy your sweet tooth while keeping your macros in check.

Ingredients:

For the Crust:

1 ½ cups almond flour
¼ cup coconut flour
¼ cup powdered erythritol (or any keto-friendly sweetener)
½ cup unsalted butter, melted
½ teaspoon vanilla extract
Pinch of salt

For the Lemon Filling:

3 large eggs
½ cup powdered erythritol
⅓ cup freshly squeezed lemon juice (about 2–3 lemons)
1 tablespoon lemon zest (optional, for extra tang)
¼ cup coconut flour
½ teaspoon baking powder

Topping (optional):

Extra powdered erythritol for dusting

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line an 8×8-inch (or 9×9-inch) baking dish with parchment paper, leaving an overhang for easy removal later.

Step 2: Prepare the Crust

In a medium-sized bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt.
Add the melted butter and vanilla extract, stirring until the mixture forms a crumbly dough.
Press the dough evenly into the prepared baking dish, ensuring it covers the bottom.
Bake the crust for about 12-15 minutes or until golden brown. Remove from the oven and set aside.

Step 3: Prepare the Lemon Filling

In another bowl, whisk the eggs and powdered erythritol together until smooth and well-combined.
Add the lemon juice and lemon zest (if using), mixing thoroughly.
Sift in the coconut flour and baking powder, stirring until no lumps remain.

Step 4: Bake the Lemon Bars

Pour the lemon filling over the pre-baked crust, spreading it evenly.
Return the dish to the oven and bake for 18-20 minutes, or until the filling is set but still slightly jiggly in the center.
Remove from the oven and allow the bars to cool completely in the pan.

Step 5: Chill and Serve

Once cooled, place the lemon bars in the refrigerator for 1-2 hours to firm up. After chilling, lift them out using the parchment paper overhang, slice into squares, and dust with additional powdered erythritol if desired.

Nutrition Info (per serving, approx. 12 servings):

Calories: 145 kcal
Fat: 13g
Net Carbs: 2g
Protein: 4g

FAQ’s

1. Can I use a different flour instead of almond and coconut flour? Yes, you can substitute other keto-friendly flours like sunflower seed flour or hazelnut flour if you have nut allergies. However, keep in mind that the texture may slightly vary.

2. Can I make this recipe dairy-free? Absolutely! You can substitute the butter with coconut oil for a dairy-free version. The crust may be a little different in taste but will still hold together well.

3. How long do these lemon bars last? These bars can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. Just let them thaw in the fridge before serving.

4. Can I use bottled lemon juice? Freshly squeezed lemon juice is recommended for the best flavor, but you can use bottled lemon juice if needed. Just make sure it’s 100% pure lemon juice without added sugars.

5. How can I make the bars sweeter? If you prefer a sweeter lemon bar, simply increase the amount of powdered erythritol in the filling. Taste the mixture before baking and adjust according to your preference.

These Keto Lemon Bars bring a bright, citrusy flavor to your low-carb dessert lineup, proving that keto treats don’t have to be boring. With just 2g of net carbs per serving, this recipe is a delicious way to indulge in a guilt-free dessert. Be sure to chill them for a perfect bite and enjoy a refreshing burst of lemon in every square. Give them a try, and let us know in the comments how they turned out for you!