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.
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
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!
Keto Lemon Bars
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
Notes
- 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.
Nutrition
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.
