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 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.
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.