Keto Lemon Bars
These Keto Lemon Bars feature a buttery almond flour crust and a silky, tart lemon custard filling, all with low-carb, sugar-free ingredients. They’re gluten free, grain free, and perfect for a refreshing keto-friendly dessert.
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
Notes
Dairy-free: 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. For a more tart bar, keep lemon juice at 3/4 cup and reduce sweetener slightly; for a sweeter bar, increase sweetener to taste. These bars store well: refrigerate in an airtight container for up to 5–6 days, with parchment between layers, or freeze for 2–3 months (freeze in a single layer first, then transfer to a container). Let the bars chill fully before slicing for the best texture and flavor.
Nutrition
Calories: 135kcalCarbohydrates: 5gProtein: 4gFat: 12gFiber: 2g
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