Low Carb Lemon Bars

Craving something sweet and citrusy but trying to keep things keto friendly? These low carb lemon bars are exactly what you need.

They have a buttery almond flour crust on the bottom and a smooth, tangy lemon filling on top. Simple, delicious, and totally low carb.

I’ve made these so many times now and they always disappear fast. Even people who aren’t on a keto diet love them, which says a lot.

The recipe is really straightforward. No complicated steps, no weird ingredients. You just make the crust, whip up the filling, bake, and chill.

Once they’re cold and firm, dust a little extra sweetener on top and slice them up. They look and taste like something from a bakery, honestly.

Why You’ll Love This Recipe

Great for Warm Weather Cravings – When you are eating keto and craving something bright, refreshing, and citrusy on a warm day, these chilled lemon bars hit the spot like nothing else.

Tastes Like the Real Thing – These lemon bars are tangy, sweet, and buttery just like classic lemon bars, so you won’t even believe they are low carb and sugar free.

Super Low in Carbs – Thanks to almond flour, coconut flour, and powdered erythritol instead of sugar and wheat flour, you can enjoy a lemony dessert without worrying about getting kicked out of ketosis.

No Weird Ingredients – There is no gelatin, no protein powder, and no hard to find specialty items here, just real eggs, fresh lemon juice, butter, and simple keto flours that make a naturally delicious dessert.

Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Butter, melted
• 2 tbsp Powdered Erythritol
• Pinch of Salt

For the Filling

• 3 Large Eggs
• 1/2 cup Fresh Lemon Juice
• 1/3 cup Powdered Erythritol
• 2 tbsp Coconut Flour
• 1 tsp Lemon Zest

How to Make

Step 1

Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Step 2

In a bowl, mix almond flour, melted butter, powdered erythritol, and salt until evenly combined. Press the mixture firmly and evenly into the bottom of the prepared pan.

Step 3

Bake the crust for 12-15 minutes until the edges are lightly golden. Remove from the oven but leave it on.

Step 4

While the crust bakes, whisk together eggs, lemon juice, powdered erythritol, coconut flour, and lemon zest until smooth and no lumps remain.

Step 5

Pour the lemon filling over the hot crust. Return to the oven and bake for 18-20 minutes until the filling is set and no longer jiggles in the center.

Step 6

Let cool completely at room temperature, then refrigerate for at least 2 hours until firm. Dust with extra powdered erythritol before slicing into 12 bars.

Helpful Tips

Press the Crust Down Firmly

When you press the almond flour crust into the pan, really pack it down tight using the flat bottom of a measuring cup or glass. If you just pat it loosely with your fingers, the crust will crumble apart when you try to slice the bars later.

You want an even, compact layer across the entire bottom of the pan with no thin spots or gaps. Pay extra attention to the corners and edges since those areas tend to get neglected.

A firm, even crust is what holds these bars together, so take your time here. It only takes an extra minute and makes a big difference.

Use Fresh Lemon Juice, Not Bottled

Fresh lemon juice makes a huge difference in these bars. Bottled lemon juice has a slightly bitter, flat taste compared to fresh, and since lemon is the star flavor here you really want it to shine.

You will need about 3-4 medium lemons to get 1/2 cup of juice. Roll each lemon on the counter with your palm before cutting it. This breaks up the inside and helps you squeeze out way more juice.

While you’re juicing, zest one of the lemons first before cutting into it. It’s much easier to zest a whole lemon than one that’s already been cut in half.

Sift Your Coconut Flour

Coconut flour is known for clumping up, and even a small lump in the filling will show up in your finished bars. Before you whisk it into the egg and lemon mixture, push it through a fine mesh strainer or sift it to break up any clumps.

Also, make sure you measure the coconut flour correctly. It absorbs a ton of liquid, so even a little extra can make the filling thick and cakey instead of smooth and custardy. Spoon it into your tablespoon and level it off with a knife rather than scooping directly from the bag.

You Might Also Like

• Low Carb Key Lime Cheesecake Bars
• Low Carb Pecan Pie Bars
• Low Carb Pumpkin Cheesecake Bars
• Low Carb Ricotta Lemon Cake
• Low Carb Strawberry Cheesecake Bites

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is strongly recommended here because it gives the bars that bright, tangy flavor that makes them taste amazing. Bottled lemon juice tends to taste a bit flat and sometimes slightly bitter, which is more noticeable in a simple recipe like this.

If bottled is all you have, it will technically work, but the flavor won’t be nearly as vibrant. Fresh lemons also give you the zest, which adds even more lemon flavor to the filling.