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.
Preheat oven to 350°F. Line the bottom and sides of an 8x8" square baking pan with parchment paper, leaving an overhang on all sides.
Pour filling over cooled crust and bake until just set about 17-22 minutes. Be careful NOT to OVERBAKE. Remove the pan from the oven and allow to cool in the pan for 30 minutes.
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.