These Keto Lemon Bars are so easy to make with just 6 ingredients and the perfect sugar free dessert for spring. This low carb lemon bar recipe is refreshingly sweet with a luscious lemon filling topped over an almond flour crust.
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Updated May 2019 from original August 2016 post
EASY KETO LEMON BAR RECIPE
Lemon desserts will forever be my favorite. I can never turn down anything with that tart and refreshing flavor and nothing packs more of a sunshine than the perfect lemon bars.
These Keto Lemon Bars have everything I love about the classic lemon bar. Lemon desserts just scream spring but these paleo lemon bars would also make a delicious addition to any spring or summer dessert table. Bring them along to summer barbecues, baby showers or birthday parties.
REASONS WE LOVE LOW CARB LEMON BARS:
What makes these low carb lemon bars even better? They are made with only 6 simple ingredients that are gluten free, low carb, sugar free and paleo friendly. I love that everything comes together easily without having to use a stand or hand mixer too.
And, you probably already have all of the ingredients in your pantry, especially if you are already following a grain free or keto diet.
We can’t get enough of the refreshingly bright, tangy, sweet and luscious lemon filling. And thanks to the almond flour shortbread crust, these luscious lemon bars make the perfect healthy keto-friendly treat.
You’ll also be happy to hear that they are super waistline and macro friendly.
Just 83 calories, 3 net carbs, 2 grams protein and 6 grams of fat.
INGREDIENTS FOR SUGAR FREE LEMON BARS:
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method. Coconut flour: This gluten free flour provides structure to the cake and absorbs moisture so be sure to measure properly. When combined with almond flour, it balances out the flavor of gluten free cakes to mimic classic flour cakes.
- Refined Coconut Oil or you can also use unsalted butter if not dairy free
- Powdered Monk Fruit Sweetener: a low-glycemic sugar-free sweetener that resembles the taste of and texture of confectioners’ icing sugar but is keto-friendly, diabetic-friendly and paleo friendly. If you don’t have powdered monk fruit sweetener, you can swap with another low carb sweetener like SWERVE, erythritol or stevia.
- Lemon
- Eggs
HOW TO MAKE KETO LEMON BARS:
PREP THE OVEN AND PAN: Preheat the oven to 350° and line an 8×8 metal square baking pan (do not use glass or the crust will burn) with parchment paper leaving a slight overhang. Set aside.
- MAKE THE CRUST: In a large bowl, combine the coconut oil, sweetener, vanilla and optional lemon zest until smooth. Sift in the almond flour and coconut flour and mix until dough forms and comes together. Press into the bottom of the lined pan and bake for 11-12 minutes or until golden. Remove from the oven and allow to cool slightly, no longer than 1-2 minutes.
- MAKE THE FILLING: In a medium-sized bowl, whisk the eggs with the sweetener until smooth. Add the lemon juice and lemon zest and whisk again. Add the coconut flour and continue mixing well until smooth and no lumps appear.
BAKE: Pour filling over the slightly cooled crust and lower the oven temperature to 325F. Bake for 20-25 minutes, or until filling is just set and no longer jiggles. Be careful not to overbake. Remove the pan from the oven.
- CHILL: Place in the refrigerator to chill until firm, about 2 hours and up to overnight.
- CUT: Once chilled, lift the parchment paper out of the pan using the overhang on the sides and cut into squares.
TIPS FOR MAKING THE BEST LEMON BARS:
- Lemon bars are such a classic dessert that everyone loves. To ensure you get perfect lemon bars every single time, here are some tips to help you along:
- Measure your flours properly by using the spoon and sweep method
- Use softened room temperature coconut oil (not melted)
- Allow the crust to cool while you make the filling
- Mix filling well to remove any lumps
- Chill the bars until set before cutting into squares
DO LEMON BARS HAVE TO BE REFRIGERATED?
If you plan on serving the lemon bars on the same day, they are fine at room temperature for a few hours. However, if you plan on making them ahead, you should store them in the fridge due the custard filling.
HOW TO STORE SUGAR FREE LEMON BARS:
To store leftover keto lemon bars, store in an airtight container in the fridge for up to 5 days or cover with plastic wrap.
CAN YOU FREEZE LOW CARB LEMON BARS?
Yes, lemon bars are the perfect make ahead dessert. To store lemon bars, place the cut squares onto a baking sheet and place the pan in the freezer for 20 minutes. Once they are solid, transfer to an airtight container or a resealable freezer bag and store in the freezer for up to 3 months.
More lemon recipes you might like:
Keto Blueberry Lemon Cheesecakes
Instant Pot Lemon Chicken with Garlic
These Keto Lemon Bars are so easy to make with just 6 ingredients and the perfect sugar free dessert for spring. This low carb lemon bar recipe is refreshingly sweet with a luscious lemon filling topped over an almond flour crust.
- 1/4 cup refined coconut oil , softened (can also sub with ghee or butter if not dairy-free)
- 3 tablespoons powdered monk fruit sweetener OR 1/4 cup Lakanto sugar-free maple syrup
- 1/2 cup coconut flour , sifted
- 1/3 cup superfine blanched almond flour
- 1/2 tsp vanilla extract
- 1-2 teaspoons lemon zest , about 1 lemon (optional for an additional lemon punch)
- 4 large eggs
- 1/2 cup powdered monk fruit sweetener OR 1/2 cup Lakanto sugar-free maple syrup
- 1 tablespoons sifted coconut flour (can sub with 2 tablespoons tapioca flour or arrowroot flour if not keto)
- 2/3 cup lemon juice (about 4 lemons)
- 2 teaspoons lemon zest (about 1 lemon)
Preheat the oven to 350° and line an 8x8 metal square baking pan (do not use glass or the crust will burn) with parchment paper leaving a slight overhang. Set aside.
Make the crust:
In a large bowl, combine the coconut oil, sweetener, vanilla and optional lemon zest until smooth. Sift in the almond flour and coconut flour and mix until dough forms and comes together.
Press into the bottom of the lined pan and bake for 11-12 minutes or until golden. Remove from the oven and allow to cool slightly, no longer than 1-2 minutes.
Make the filling:
In a medium-sized bowl, whisk the eggs with the sweetener until smooth. Add the lemon juice and lemon zest and whisk again. Add the coconut flour and continue mixing well until smooth and no lumps appear.
Pour filling over the slightly cooled crust and lower the oven temperature to 325F. Bake for 20-25 minutes, or until filling is just set and no longer jiggles. Be careful not to overbake. Remove the pan from the oven and allow to cool in the pan for an hour, then chill in the fridge for another 2-3 before serving, to firm up.
Use a sharp knife to cut into bars then dust with some powdered sugar, some lemon zest and garnish one or two bars with a lemon slice.
Recipe Video
Use a very sharp knife and wipe clean with a paper towel after each cut.
Leftovers keep well in the refrigerator for up to 5 days.
Bars can be made ahead of time 1-3 days in advance and store covered tightly in the refrigerator until ready to serve. Bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
Amy -
Wow skinny lemon bars and no mixer needed? I’m there
Now I can eat 3 or 4 and don’t have to feel so bad about it!! Thanks Kelly
Monica -
I once saved a lighter lemon bar recipe but never got around to trying it. Lemon bars are so yummy but one of those things you do want to lighten so you can eat more of it! This is very smart and it sure looks as delicious as a full-on non-skinny version. Great job!
Manali@CookWithManali -
These look amazing Kelly, glad you lightened them up so now I can eat more of these! 😉
marcie -
These are beautiful, Kelly, just like a dose of sunshine! I love lemon bars and having a healthier option is SO nice to have!
cheri -
Love how you lightened these up Kelly, and the crust sounds delicious!