If you love lemon desserts, these low carb lemon bars are going to be a new favorite. They have a buttery almond flour crust and a bright, tangy lemon filling that sets perfectly after chilling.
The best part is that they are completely keto friendly, so you can enjoy them without worrying about your carb count. Most lemon bars are made with a lot of sugar and regular flour, but this version swaps those out for simple low carb alternatives that actually work really well.
The filling is made with fresh lemon juice and zest, which gives it a clean, natural flavor. It is not too sweet and not too sour, just a nice balance that makes it hard to stop at one bar.
These are also a great option if you are making something for people who are not on a keto diet. They taste so good that most people would not even guess they are low carb.
I will walk you through the whole recipe step by step so it is easy to follow, even if you have never made lemon bars before.
Why You’ll Love This Recipe
Real Lemon Flavor – This recipe uses fresh lemon juice and lemon zest from real lemons, so you get that bright, tangy flavor that actually tastes like lemon and not like some artificial candy version of it.
Keto Friendly Sweetener – The filling and crust are both sweetened with powdered erythritol, which means you get the sweetness you crave without the sugar spike that would kick you out of ketosis.
The Crust Actually Holds Together – The almond flour and butter crust bakes up firm and golden, so when you cut into these bars you get clean slices that don’t fall apart the second you pick them up.
Ingredients
For the Crust
- 1 1/2 cups Almond Flour
- 3 tbsp Powdered Erythritol
- 3 tbsp Unsalted Butter, melted
- Pinch of Sea Salt
For the Lemon Filling
- 4 large Eggs
- 1/2 cup Fresh Lemon Juice (about 3 to 4 lemons)
- 1 tbsp Lemon Zest
- 1/2 cup Powdered Erythritol
- 2 tbsp Coconut Flour
- Powdered Erythritol (for dusting)
How to Make
Step 1
Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides.
Step 2
Mix the almond flour, powdered erythritol, melted butter, and sea salt together until evenly combined. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Bake for 12 to 14 minutes until the edges are lightly golden. Remove and reduce oven temperature to 325°F.
Step 3
While the crust bakes, whisk together the eggs, fresh lemon juice, lemon zest, and powdered erythritol until well combined and smooth. Sift in the coconut flour and whisk until no lumps remain.
Step 4
Pour the lemon filling over the hot crust. Return the pan to the oven and bake at 325°F for 18 to 22 minutes, until the filling is set and no longer jiggles in the center when gently nudged.
Step 5
Let cool completely at room temperature, then refrigerate for at least 2 hours until fully chilled and firm. Lift out using the parchment overhang, dust generously with powdered erythritol, and cut into 12 bars.
Helpful Tips
Press the Crust Down Firmly
When you press the almond flour crust into the pan, use the flat bottom of a measuring cup and really push down with even pressure across the whole surface.
If the crust is uneven or too loose in some spots, it will crumble when you try to cut the bars later. Take an extra minute here and make sure every corner and edge is packed down just as tight as the center.
Use Powdered Erythritol, Not Granular
This matters a lot for both the crust and the filling. Granular erythritol will not dissolve properly, and you will end up with a gritty texture in your bars.
If you only have granular erythritol on hand, you can blend it in a blender or food processor for about 30 seconds until it turns into a fine powder before using it. This is especially important for the filling because the texture needs to be completely smooth.
Sift the Coconut Flour Into the Filling
Coconut flour clumps easily, so if you just dump it straight into the bowl it will leave little lumps in your filling that won’t whisk out no matter how hard you try.
Hold a fine mesh strainer over the bowl and push the coconut flour through it, then whisk immediately after. This gives you a smooth, even filling with no lumps. Do not skip this step.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really does make a big difference here. It gives the filling a bright, clean flavor that bottled juice just cannot match.
If you are in a pinch, bottled juice will technically work, but the bars may taste a little flat or slightly bitter. Fresh is always the better choice for this recipe.
How do I know when the lemon filling is fully set?
Give the pan a gentle nudge at the 18 minute mark. The edges should look firm and the center should have just a very slight wobble, similar to a just-set jello. If it still looks liquidy in the middle, give it a few more minutes.
Keep in mind that the filling will firm up even more as it cools, so do not overbake it. If it looks almost set in the oven, it will be perfectly set once fully chilled in the fridge.
Low Carb Lemon Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides.
- Mix the almond flour, powdered erythritol, melted butter, and sea salt together until evenly combined. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Bake for 12 to 14 minutes until the edges are lightly golden. Remove and reduce oven temperature to 325°F.
- While the crust bakes, whisk together the eggs, fresh lemon juice, lemon zest, and powdered erythritol until well combined and smooth. Sift in the coconut flour and whisk until no lumps remain.
- Pour the lemon filling over the hot crust. Return the pan to the oven and bake at 325°F for 18 to 22 minutes, until the filling is set and no longer jiggles in the center when gently nudged.
- Let cool completely at room temperature, then refrigerate for at least 2 hours until fully chilled and firm. Lift out using the parchment overhang, dust generously with powdered erythritol, and cut into 12 bars.