Keto Lemon Bars

Updated
5 from 14 votes

These Keto lemon bars are a delicious and healthy dessert option for anyone following a ketogenic or low-carb diet. They are a guilt-free way to satisfy your sweet tooth while staying on track with your diet goals.

Keto lemon bars on a plate.
Delicious keto lemon bars. They’re very easy to make and gluten-free as well—the perfect dessert for everyone.

What I love about these keto lemon bars

  • Low in Carbs: Keto lemon bars are low in carbohydrates, making them a great dessert option for those trying to follow a low-carb or ketogenic diet. Instead of traditional flour and sugar, these bars are made with almond flour and low-carb sweeteners like erythritol or monk fruit.
  • High in Healthy Fats: This dessert is also high in healthy fats, essential for a well-rounded ketogenic diet. The butter and egg yolks in the crust and filling provide a rich and creamy texture while adding healthy fats to the dessert.
  • Loaded with Flavor: The tart and tangy flavor of lemon combined with the sweet buttery crust makes for a perfect flavor combination in these bars.
  • Easy: These bars are easy to prepare and can be made in just a few simple steps. They are a great option for a quick and easy dessert or for bringing to potlucks, gatherings, or just as a snack for yourself.

This Keto Lemon Bars recipe makes 16 servings. One serving is one bar and has 2g net carbs. This recipe is a lot like making our keto baked custard. If you like both recipes, then you should try making our keto custard tart which is simply divine.

Store lemon bars in the fridge for up to 1 week. We don’t recommend freezing them.

Ingredients and substitutes

Keto Lemon Bars crust ingredients in a food processor
Keto Lemon Bars Ingredients

Portion sizes are in the recipe card below.

Base Ingredients

  • Almond flour. As many often ask, almond flour cannot be substituted for other flour, such as coconut flour.
  • Erythritol. You can also use monk fruit, allulose, or swerve.
  • Butter. Unsalted. We like to use organic grass-fed butter, but any unsalted butter will do.
  • Salt.

Filling ingredients

  • Lemon juice. Freshley squeezed.
  • Lemon zest. Shavings of the lemon rind.
  • Erythritol. Again you can use monk fruit blends, swerve, or erythritol.
  • Unsalted butter.
  • Xanthan gum. Important for thickening the mix and giving it its texture.
  • Eggs. We use large organic free-range eggs as they taste better, and life is better for the chicken.

How to make the best keto lemon bars

Making the base

Step 1 Preheat the oven

Preheat your oven to 175C/350F. Line an 8×8 baking dish with parchment paper and set aside.

Step 2. Blend ingredients

Add all of the base ingredients to your food processor and blend until a dough is formed.

Step 3. Form base

Press the dough evenly into the bottom of your prepared baking dish.

Step 4. Bake the base

Bake the base for 15-18 minutes, until the base is lightly browned, then set aside.

Making the filling

Reduce the oven to 160C/320F

Step 1. Heat

Add the lemon juice, zest, erythritol, and butter in a small saucepan and place over medium heat. When the mixture is simmering, sprinkle over the xanthan gum, remove from the heat, and whisk well. Set aside to cool for 10 minutes.

Step 2. Add eggs

In a mixing bowl, add 5 whole eggs and 2 yolks. Mix together using your hand mixer. While the hand mixer runs at medium speed, slowly pour the warm lemon mixture into the eggs.

Step 3. Strain, pour, bake

Once combined, pour the mixture through a fine strainer to remove any lumps. Pour over the cooled base and return to the oven for 20-30 minutes until the custard has set.

Step 4. Cool and serve

Remove from the oven and cool at room temperature for 20 minutes before placing into the fridge for 40 minutes or until chilled through. Cut into 16 pieces and enjoy!

Two keto lemon bars on a plate.

Keto Lemon Bars

These Keto lemon bars are a delicious and healthy dessert option for anyone following a ketogenic or low-carb diet. They are a guilt-free way to satisfy your sweet tooth while staying on track with your diet goals.

Rate it

5 from 14 votes
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Course: Dessert, Desserts, Snack, Snacks
Cuisine: American
Cook Time: 50 minutes
Total Time: 50 minutes
Servings: 16 servings
Calories: 162kcal
Author: Matt Dobson

Unit Conversion

Ingredients

Base

  • 1 ¼ cups Almond Flour
  • ¼ cup Erythritol
  • 2 ounces Unsalted Butter cold & cubed
  • Pinch Salt

Filling

  • 1 cup Lemon Juice
  • 1 Lemon zest only
  • 2/3 cup Erythritol
  • 4 ounces Unsalted Butter
  • ½ teaspoon Xanthan Gum
  • 5 large Eggs
  • 2 Egg Yolks

Instructions

Base

  • Preheat your oven to 175C/350F. Line an 8×8 baking pan with parchment paper and set aside.
  • In your food processor, add all the base ingredients and blend until a dough is formed.
    1 ¼ cups Almond Flour, ¼ cup Erythritol, 2 ounces Unsalted Butter, Pinch Salt
  • Press the dough evenly into the base of your prepared baking dish.
  • Bake for 15-18 minutes, until the base is lightly browned. Set aside.

Filling

  • Reduce the oven to 160C/320.
  • In a small saucepan, add the lemon juice, zest, erythritol, and butter and place over medium heat. When the mixture is simmering, sprinkle over the xanthan gum, remove from the heat, and whisk well. Set aside to cool for 10 minutes.
    1 cup Lemon Juice, 1 Lemon, 2/3 cup Erythritol, 4 ounces Unsalted Butter, ½ teaspoon Xanthan Gum
  • In a mixing bowl add the 5 whole eggs and 2 yolks. Mix together using your hand mixer. While the hand mixer is running on medium speed, slowly pour the warm lemon mixture into the eggs.
    5 large Eggs, 2 Egg Yolks
  • Once combined pour the mixture through a fine strainer to remove any lumps. Pour over the cooled base and return to the oven for 20-30 minutes, until the custard has set.
  • Remove from the oven and cool at room temperature for 20 minutes before placing into the fridge for 40 minutes, or until chilled through. Cut into 16 pieces and enjoy!

Video

Keto Recipe – Lemon Bars Dessert, or Make them as a "Creamy Low-Carb Snack"

Notes

 
SUBSTITUTES:
  • Almond flour. As many often ask, almond flour cannot be substituted for other flour, such as coconut flour.
  • Erythritol. You can also use monk fruit, allulose, or swerve.
  • Butter. Unsalted. We like to use organic grass-fed butter, but any unsalted butter will do.
HOW TO STORE: Store lemon bars in the fridge for up to 1 week. They are no suitable for freezing.

Nutrition

Serving: 1slice | Calories: 162kcal | Carbohydrates: 3g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 30mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg
Made this recipe?Tag me at @myketokitchen
How to make keto lemon bars.

Looking for more Keto Desserts? Try our;

Adjust the serving amounts in our recipe card above to make a larger batch of this Keto Lemon Bars recipe.

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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