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Keto Lemon Bars Recipe
Bright, zesty, and just the right amount of creamy, this Keto Lemon Bars Recipe gives you all the flavor of classic lemon bars with a fraction of the carbs—perfect when you’re craving a fresh, low sugar lemon dessert that still feels like a treat.
Meet Your New Favorite Keto Lemon Bars Recipe
I grew up in the Midwest where lemon bars were non‑negotiable at every baby shower, church potluck, and spring brunch. They were usually dusted with a blizzard of powdered sugar and sat on that buttery shortbread crust that everyone “just had to have another” of. Delicious? Absolutely. Blood sugar friendly? Not so much.
These keto lemon bars are my answer to that. They keep the sunny lemon filling and the rich, cookie‑like crust, but we trade the sugar and white flour for low carb, gluten free ingredients like almond flour, coconut flour, and a good keto sweetener. You get low carb lemon bars that taste nostalgic but work with a ketogenic lifestyle.
This keto dessert bars recipe is:
- Sugar free (we use erythritol or allulose instead of sugar)
- Naturally gluten free lemon bars (no wheat flour)
- Grain free and low carb
- Easy enough for a weeknight, cute enough for Easter, Mother’s Day, or a brunch spread
I like to serve this ketogenic lemon dessert whenever I have family over and need something that both my “I’ll eat anything” kids and my low carb friends will enjoy. And you know what? No one ever guesses they’re keto friendly dessert bars. They just taste like really good, old‑fashioned lemon bars.
Why You’ll Love This Keto Lemon Bars Recipe
- Bright, real lemon flavor – Uses fresh lemon juice and zest for classic, tart‑sweet flavor.
- Low carb + sugar free – Made with a keto sweetener, these sugar free lemon bars fit most low carb meal plans.
- Gluten free and grain free – Almond flour and a touch of coconut flour make these true grain free lemon bars.
- Easy keto lemon bars – Simple, pantry‑friendly ingredients and straightforward steps.
- Great texture – Buttery, cookie‑style crust with a silky, custard‑like lemon layer.
- Freezer‑friendly – Perfect for make‑ahead treats or portion control (if you’re stronger than I am).
- Crowd‑pleaser – Tastes like the “real thing,” so non‑keto guests enjoy them too.
- Customizable – Easy to turn into almond flour lemon bars, coconut flour lemon bars, or dairy‑free bars with a few swaps.
Let me explain why these work so well: we’re balancing fat, acid, and sweetness so each bite feels rich but not heavy. That’s the sweet spot for a low carb dessert recipe that actually satisfies cravings.
Ingredients for Healthy Lemon Bars (Keto + Gluten Free)
Below is everything you’ll need for this keto baking recipe, plus some notes from my many test batches.
Crust Ingredients
- 1 ½ cups fine blanched almond flour
- This is the base for our almond flour lemon bars. Use a finely ground brand (like Bob’s Red Mill or Kirkland) so the crust isn’t gritty.
- 2 tablespoons coconut flour
- Helps the crust hold together and adds a slight shortbread vibe. If you skip it, the crust may be more fragile.
- ¼ cup powdered erythritol or powdered allulose
- Powdered sweetener blends in smoothly. If you only have granular, pulse it in a blender first.
- ½ teaspoon fine sea salt
- Balances sweetness and brightens the lemon flavor.
- ½ teaspoon vanilla extract
- Adds a bakery‑style aroma and depth.
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- Creates that rich, tender crust. Use grass‑fed butter if you prefer. Ghee works too.
Substitution notes for crust:
- Dairy‑free: Use melted coconut oil or a dairy‑free butter substitute.
- Nut‑free: You can test sunflower seed flour, but flavor and color will change a bit.
Lemon Filling Ingredients
- 4 large eggs, room temperature
- Room temperature eggs mix more evenly and give a smoother filling.
- ¾ cup freshly squeezed lemon juice (about 3–4 medium lemons)
- Fresh juice makes the best healthy lemon bars. Bottled lemon juice works in a pinch, but taste will be sharper and less bright.
- 2 tablespoons lemon zest (from the same lemons)
- Don’t skip the zest; it carries most of the lemon aroma. Wash lemons well before zesting.
- ¾ cup powdered erythritol or powdered allulose
- Allulose gives the softest, least “cooling” texture; erythritol is easier to find. You can also use a blend like Swerve Confectioners.
- ¼ cup heavy whipping cream
- Makes the filling lush and silky. For dairy‑free, use full‑fat canned coconut milk.
- 2 tablespoons almond flour
- Helps thicken the filling in place of cornstarch or wheat flour.
- ¼ teaspoon fine sea salt
- Enhances the lemon flavor and keeps sweetness in check.
- ½ teaspoon vanilla extract (optional but recommended)
- Softens the acidity and rounds out the flavor.
Optional Topping
- 2–3 tablespoons powdered erythritol or allulose for dusting
- Thin lemon slices or extra zest for garnish
If you like your low sugar lemon dessert less tart, you can add an extra 2–3 tablespoons sweetener to the filling. Taste the mixture before baking and adjust as needed.
Step‑By‑Step Directions for Keto Lemon Bars
This recipe uses the classic two‑step method: bake the crust first, then bake again with the filling. That’s how you get clean, sturdy bars that don’t fall apart.
1. Prep your pan and oven
- Preheat the oven to 350°F (175°C).
- Line an 8×8‑inch square baking pan with parchment paper, leaving “handles” on two sides so you can lift the bars out later. Lightly grease the paper.
- This seems fussy, but it makes cutting neat squares so much easier.
2. Make the keto crust
- In a medium bowl, whisk together almond flour, coconut flour, powdered sweetener, and salt. Break up any lumps with your fingers or a whisk.
- Stir in the melted butter and vanilla extract until the mixture looks like slightly damp sand and holds together when pressed.
- Transfer the dough to your lined pan. Press it evenly into the bottom using your fingers or the bottom of a measuring cup.
- Take your time here. An even crust means the lemon filling bakes evenly too.
- Bake the crust for 10–12 minutes, until the edges are lightly golden and the surface looks set.
- Remove from the oven and let it cool for about 5 minutes while you mix the filling.
- You want it warm, not piping hot, so the filling doesn’t soak straight through.
3. Whisk the sugar free lemon filling
- In a large bowl, whisk the eggs until they’re well combined but not frothy.
- Add powdered sweetener, lemon juice, lemon zest, heavy cream, almond flour, salt, and vanilla. Whisk until smooth and no clumps of flour remain.
- If you see flour lumps, let the mixture sit for a minute, then whisk again or use a hand mixer on low speed.
- Taste a small spoonful of the mixture. If you like sweeter lemon bars, whisk in a bit more sweetener.
4. Bake the keto dessert bars
- Gently pour the lemon filling over the warm crust. Tilt the pan if needed so the filling reaches all corners.
- Return the pan to the oven and bake for 18–24 minutes.
- You’ll know it’s done when the edges are set, the center is mostly set but still has a slight jiggle, and the top looks glossy but not wet.
- If the edges start to brown too quickly, tent the pan loosely with foil for the last few minutes.
5. Cool, chill, and slice
- Remove the pan from the oven and let the bars cool completely at room temperature—about 1 hour.
- Once cool, cover and chill in the fridge for at least 2–3 hours, or until fully set. Overnight is even better for super clean slices.
- Use the parchment handles to lift the whole slab onto a cutting board.
- Dust lightly with powdered sweetener if you’d like that classic look.
- Use a sharp knife to cut into 16 small squares or 9 larger bars. Wipe the knife between cuts for neat edges.
Now you’ve got a pan of easy keto lemon bars with a smooth, custardy filling and a buttery base that actually holds up when you pick them up—important, because I always eat at least one standing over the sink.
Servings & Timing
- Yield: 9 large bars or 16 small bars
- Prep Time: about 15–20 minutes
- Bake Time: 30–36 minutes total (crust + filled bake)
- Cooling & Chilling Time: 3–4 hours
- Total Time: roughly 4–5 hours (almost all hands‑off, mostly chilling)
If you’re planning these for a party or holiday meal, I like to bake them the night before, chill overnight, and slice right before serving. That way, one thing is off your plate (literally and figuratively).
Fun Variations on Keto Lemon Bars
Sometimes you want classic, and sometimes you want to play a little—here are some simple twists that keep things low carb.
- Coconut Flour Lemon Bars: Replace ½ cup of the almond flour in the crust with extra coconut flour and add 1–2 tablespoons more melted butter; this gives a slightly firmer, coconut‑scented crust.
- Keto Lemon Blueberry Bars: Scatter ½ cup fresh blueberries over the par‑baked crust before you pour in the lemon filling.
- Extra Creamy Lemon Bars: Increase the heavy cream in the filling to ½ cup and reduce lemon juice by 2 tablespoons for a softer, silkier custard.
- Lemon‑Lime Bars: Use half lemon juice and half lime juice, plus half lemon zest and half lime zest for a fun citrus twist.
- Dairy‑Free Lemon Bars: Swap butter for refined coconut oil and heavy cream for full‑fat canned coconut milk.
- Super Tart Low Carb Lemon Bars: Keep the lemon juice at ¾ cup but reduce the sweetener by 2–3 tablespoons if you love a bold, tangy bite.
If you experiment, jot down what you did. Future you will thank you when you’re trying to remember “that one amazing batch” you made.
How to Store and Freeze Keto Lemon Bars
One of my favorite things about these keto friendly dessert bars is how well they keep. They’re a great make‑ahead treat for busy weeks or holidays.
Fridge Storage
- Store cut and cooled bars in an airtight container.
- Place parchment paper between layers so they don’t stick together.
- Keep them in the refrigerator for up to 5–6 days.
They actually taste best cold, so you can serve them straight from the fridge. If you prefer a softer texture, let them sit at room temperature for 10–15 minutes before serving.
Freezer Storage
- Arrange bars in a single layer on a baking sheet and freeze until solid, about 1–2 hours.
- Transfer frozen bars to a freezer‑safe bag or container, with parchment between layers.
- Freeze for up to 2–3 months.
To serve from frozen, thaw in the fridge overnight or on the counter for about 30–45 minutes. The texture holds up really well, which isn’t always true for regular lemon bars. Chalk that up as a win for this low carb dessert recipe.
Personal Notes & Tips from My Kitchen
A few thoughts from a woman who’s made more lemon bars than she’ll ever admit:
- Sweetener choice matters. Allulose gives the softest texture and no “cooling” effect, while erythritol is a bit firmer and can sometimes recrystallize if you use too much. Blended confectioners‑style sweeteners usually work best for sugar free lemon bars.
- Taste the filling before baking. Lemons vary a lot. Some weeks the lemons at my grocery store are mild and floral; other times they’re sharp and assertive. Adjusting sweetness here is how you get your perfect bar.
- Let them chill fully. I know—it’s hard to wait. But these really do need that chill time for the custard to set and flavors to mellow. Warm, they can taste too eggy; cold, they taste like a bakery treat.
- Use fresh lemons if you can. Bottled lemon juice works in a pinch, but if lemon bars are the star of the show, fresh juice and zest make a noticeable difference.
- Cut small squares for parties. These are rich. For a dessert table, 1½‑inch squares are perfect. People can always grab a second.
Honestly, the biggest “mistake” I made was underbaking them the first time. If the center looks very wet, give them a few extra minutes. They should jiggle slightly but not slosh.
Estimated Nutrition Info (Per Bar)
This will vary based on your sweetener and how big you cut the bars, but here’s a ballpark estimate for 16 small bars using allulose and heavy cream:
- Calories: ~135
- Fat: ~12 g
- Protein: ~4 g
- Total Carbs: ~5 g
- Fiber: ~2 g
- Net Carbs: ~3 g per bar
That’s what makes these such a helpful ketogenic lemon dessert for those days when you want something sweet but don’t want to blow your carb budget.
Frequently Asked Questions About Keto Lemon Bars
1. Can I make these lemon bars dairy‑free?
Yes. Use melted coconut oil or a dairy‑free butter substitute in the crust and full‑fat canned coconut milk in place of heavy cream in the filling.
2. Are these gluten free lemon bars safe for celiac?
They are naturally gluten free and grain free, but always check your ingredients (especially sweeteners and flavorings) for cross‑contamination warnings.
3. Can I use stevia instead of erythritol or allulose?
You can add a little pure stevia for extra sweetness, but it doesn’t provide bulk. You’ll still need a powdered erythritol or allulose base so the filling sets properly.
4. Why did my lemon bars crack on top?
That usually means they were slightly overbaked or cooled too fast. The good news? They’ll still taste great. Next time, pull them out when the center still has a gentle wobble.
5. My crust is crumbly—what went wrong?
It might be a bit dry. Next time, add 1–2 more tablespoons melted butter or press it more firmly into the pan so it compacts. Letting the crust cool slightly before pouring in the filling also helps.
6. Can I use only coconut flour instead of almond flour?
Pure coconut flour lemon bars are tricky because coconut flour is so absorbent. You’d need to adjust liquids a lot, so I recommend sticking with the almond‑plus‑coconut combo in this recipe unless you’re very comfortable tweaking recipes.
7. How do I keep the bars from sticking to the knife?
Use a very sharp knife, wipe it clean between cuts, and you can even run it under hot water and dry it before slicing. That little extra step gives you those pretty, bakery‑style edges.
8. Can I double this keto lemon bars recipe?
Yes. Double all ingredients and bake in a 9×13‑inch pan. The crust and bake times will be similar, but the second bake with filling may need a few extra minutes—watch the center for that light jiggle.
Wrapping It Up: Bright, Comforting, and Low Carb
These keto lemon bars bring together the best of both worlds—old‑fashioned dessert nostalgia and updated, better‑for‑you ingredients. You get buttery crust, silky lemon filling, and a low carb lemon bars treat that fits beautifully into a low sugar or gluten free way of eating.
If you make this Keto Lemon Bars Recipe, I’d love to hear how it went—tell me in the comments how tart you like yours, and whether your family guessed they were sugar free. And if you’re in the mood for more low carb treats, next up try a batch of keto cheesecake bites or chocolate‑drizzled keto brownies to keep that dessert rotation fun and satisfying.
Keto Lemon Bars
Ingredients
- 1 1/2 cups fine blanched almond flour for the crust
- 2 tablespoons coconut flour for the crust
- 1/4 cup powdered erythritol or powdered allulose for the crust
- 1/2 teaspoon fine sea salt for the crust
- 1/2 teaspoon vanilla extract for the crust
- 1/2 cup unsalted butter melted and slightly cooled; for the crust
- 4 large eggs room temperature; for the filling
- 3/4 cup freshly squeezed lemon juice about 3–4 medium lemons; for the filling
- 2 tablespoons lemon zest from the same lemons; for the filling
- 3/4 cup powdered erythritol or powdered allulose for the filling; adjust to taste
- 1/4 cup heavy whipping cream for the filling
- 2 tablespoons almond flour for the filling; helps thicken
- 1/4 teaspoon fine sea salt for the filling
- 1/2 teaspoon vanilla extract optional; for the filling
- 2 tablespoons powdered erythritol or powdered allulose for dusting on top; optional
- thin lemon slices or extra lemon zest for garnish; optional
- additional powdered sweetener 2–3 tablespoons extra, optional, for a sweeter filling
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving overhang on two sides to create handles. Lightly grease the parchment.
- In a medium bowl, whisk together the almond flour, coconut flour, powdered sweetener, and salt for the crust, breaking up any lumps.1 1/2 cups fine blanched almond flour, 2 tablespoons coconut flour, 1/4 cup powdered erythritol or powdered allulose, 1/2 teaspoon fine sea salt
- Stir in the melted butter and vanilla extract until the mixture looks like damp sand and holds together when pressed. Transfer the mixture to the prepared pan and press it evenly into the bottom using your fingers or the bottom of a measuring cup.1/2 teaspoon vanilla extract, 1/2 cup unsalted butter
- Bake the crust for 10–12 minutes, or until the edges are lightly golden and the surface looks set. Remove from the oven and let cool for about 5 minutes; the crust should be warm but not piping hot before adding the filling.
- In a large bowl, whisk the eggs until well combined but not frothy.4 large eggs
- Add the powdered sweetener, lemon juice, lemon zest, heavy whipping cream, almond flour, salt, and vanilla extract (if using). Whisk until the mixture is smooth and no visible lumps of almond flour remain. If there are lumps, let the mixture sit for a minute, then whisk again.3/4 cup freshly squeezed lemon juice, 2 tablespoons lemon zest, 3/4 cup powdered erythritol or powdered allulose, 1/4 cup heavy whipping cream, 2 tablespoons almond flour, 1/4 teaspoon fine sea salt, 1/2 teaspoon vanilla extract
- Taste a small spoonful of the filling. If you prefer a sweeter lemon bar, whisk in an additional 2–3 tablespoons powdered sweetener until dissolved.additional powdered sweetener
- Gently pour the lemon filling over the warm, partially baked crust. Tilt the pan as needed so the filling spreads evenly to all corners.
- Return the pan to the oven and bake for 18–24 minutes, or until the edges are set, the center is mostly set with a slight jiggle, and the top looks glossy but not wet. If the edges brown too quickly, tent the pan loosely with foil for the last few minutes of baking.
- Remove the pan from the oven and let the bars cool completely at room temperature, about 1 hour. Cover and chill in the refrigerator for at least 2–3 hours, or until fully set. Chilling overnight yields the cleanest slices.
- Use the parchment handles to lift the chilled slab onto a cutting board. Dust lightly with powdered sweetener, if desired, and garnish with thin lemon slices or extra zest. Cut into 16 small squares or 9 larger bars, wiping the knife clean between cuts for neat edges.2 tablespoons powdered erythritol or powdered allulose, thin lemon slices or extra lemon zest
