Decadent creamy low carb keto friendly lemons bars made with almond flour are a delicious keto dessert choice with just 4 net carbs per bar!
Going keto does not mean giving up your favorite desserts. Thanks to almond flour and the variety of keto friendly all natural sweeteners available today, making your favorite desserts is easier than ever!
If you’re in the mood for something sweet that won’t break your keto diet, then I’ve got you covered with these tart and creamy lemon bars. They are absolutely scrumptious that it’s hard to believe they’re actually keto! A serving of these keto bars may be small in size but BIG in flavor and sure to satisfy your sweet tooth.
How to Make Keto Lemon Bars
These lemon bars are super easy to make and are as easy combining the ingredients for the crust and as whisking together eggs, lemon, almond flour, and Erythritol.
The Crust: The crust is essentially the base of the lemon bars and must be buttery, flaky and decadent. The crust for these keto lemon bars is made with the perfect ratio of almond flour and butter. I recommend leaving the butter out at room temperature or melting it halfway in the microwave. You can also use melted butter but it should be cooled.
The filling: The filling must have the perfect mixture of creamy, tangy, sweet, and FRESH flavors. In order to achieve BRIGHT flavors, I recommend using fresh lemons.
What sweetener do I use to make keto desserts?
I get his question all the time when it comes to keto desserts and the answer varies widely based on the dessert your making. For these bars, I suggest using powdered erythritol or monk fruit sweetener. They bake like regular sugar and can replace sugar in most desserts without having to change the recipe.
I have not tried this recipe with any other sweetener so if you find another type of sweetener that works, please LET US KNOW in the comments below! If you’re not doing low-carb or only doing paleo, (1/2 the amount) of honey or a 1:1 ratio of sugar will also work.
Keto Lemon Bars
Ingredients
For the Base
- 1 1/2 cup almond flour
- 1/2 cup butter at room temp (or slightly melted)
- ¼ cup erythritol
- Pinch of salt
- ½ tsp vanilla optional
For the filling
- 1 cup almond flour
- 1 cup erythritol
- 4 large eggs
- ½ cup fresh lemon juice about 3 lemons
- Zest of 1 lemon about 2 tablespoons
Instructions
- Preheat oven to 350F. Combine butter, 1 1/2 cup almond flour, 1/4 cup erythritol, vanilla, and a pinch of salt. Press evenly into a 9x9″ parchment paper-lined baking dish. Bake for 15 minutes or until crust starts to become golden on the edges.
- While the crust is baking, in a large bowl, combine the ingredients for the filling and beat or whisk until lump free and fully incorporated.
- Pour the filling onto the pre-baked crust & bake for 25 minutes. Cool for at least 30 minutes, cut into 12-16 small squares and sprinkle with powdered erythritol if desired.
Notes
Nutrition
Can I substitute a chia or flax egg for the eggs? Has anyone tried this?
I haven’t tried it but it should work although it might change the color and texture slightly.
I have this in the oven now and the crust has mixed in with the filling. Not sure how it will taste. Better than it looks I hope 😬
I don’t really write comments but this one… wow! Blew my mind. The best keto dessert I’ve ever tried. Even non ketons oved it. I will have to make another batch tomorrow 🙂
I find sifting the almond flour with other dry ingredients really helps with the graininess.
Cool idea, going to try it!
Followed the recipe just added to the cooking time by 15 minutes. Taste amazing. Just what I was looking for.
I made my bars with half the ingredients in a small 9×5 pan and still came out pretty well. I just closely eyed the oven.
Cut pieces out in little squares. Also used lemon extract in the filling and pecans in the crust.
LOVE LOVE LOVE! mine came out perfect, its so hard not to eat 10x the serving though ahaha
Sorry. How many squares does this make according to the nutritional info.
Thanks!
This recipe makes 16 squares which are a serving each!
Not sure what to rate this yet since the crust is still in the oven. But i took it out when the edges were golden and started to pour the filling on top and stopped right away as a hole
Formed in the crust and The filling mixed right in it. Clearly the crust either ISN’T Cooked enough or i am supposed tomwait for the crust to cool and harden?? Not sure bc thats not in the recipe directions. So warning to others, check the firmNess of the crust before pouring the filling on top!
Update: don’t cook the crust until only the edges are golden brown, cook until the entire crust is golden brown. This way the filling wont combine with the crust!
I agree this iS delicious 😀🤪😋
Wow!! These are amazing. I will never have to make the ones again. Thanks
Disclaimer: i am a baker used to baking full-sugar, ap flour baked goods.
So i have now made these twice, here’s my take. I used granulateD swerve, which may be the main issue i Had – these are the texture of cornbread. The crust and filling are not as distinct as in the photos – also the yellow is not nearly as vibrant as the photo avove. The bars in the pic look gooey and the “right” texture for lemon bars, neither batch i made came out quite like the pic.
The good? After a week of not eating Dessert or sweets in general, these were amazing. LotS of lemon flavor, if not for the texture i would give these 5 stars no hesitation. They were also super easy and quick to mix up, i used a 4 cup pyrex for all the mixing.
If you have any helpful tips on how i can master these/get the bars you have going on In those photos, i’d really appreciate it!
made the crust but it came out gooey. maybe bc i substituted stevia in the raw instead of erythritol?
just out of the oven, but I snuck a bite & they’re delish! used 1/2 powdered Swerve (erythritol) and 1/2 Classic monkfruit for a total of about 2/3 cup. baked crust for about 10 min and filling about 20 and the texture is moist. They don’t taste eggy at all. I did add a TBLSP of gelatin to the crust just because I like to mess around with recipes.
VERY VERY Good!!
(i cant turn off the caps now).
I used the Diy VERSION of Trim heaLthy mama’s sugar blend. To me it produces the best RESULTS in baked goods and there is no cooling sensation. I did add 1/2 cup DESICCATED COCONUT to the crust. I love lemon and coconut.
Sorry about the cAPs
ok so this puppy is in the oven now. The crust was very difficult to spread out into a even layer. The edges were browNed after only 13 mins And i didn’t want It to Burn so i just took it out and poured the filling over top. The crust definitely wasn’t even close to being cooked. The fillIng sort of mixed with the uncooked crust Layer. I have the timer set for 25 mins. We shall see! Also the filling did seem very grainy before i put it in the pan.
MIne just did the same thINg. I could not get it even on parchment papet. NeXt time maybe i will just try cocOnut oil lines pan. HoPefully they turn out. Alot if ingreDients to waSte.
I would Agree the taste is fantastic. Mine did not come out as preTty, but i would make again and Maybe cook the crust by greAsing a pan with coconut oil. I also think i can cut them in smaller portions because u just need a little taSte! GrEat keTo option for a sweettooth! Not sure why my phone is tYping Like this so sorry!!!
Ok they were yummy! Yes the crust was difficult to sPread, but thE end product was yummy. Won’t say delicious but for a keto treat, yummy! I did cut The sugar in the filling by 1/4 cup.
I just made these the other day and while the flavor is great, mine were Really grainy As if the “sugar” never dissolved. Kinda Bummed, but they’re still tasty.
next time try powered or you can powder granulated in a coffee grinder (measure first)
I used splenda in this recipe and used the same amounts and they came out awesome!
Can i substitute with stevia and what would be the conversion amounts
These Lemon bars look incredible! I cannot believe they are keto! Can’t wait to try.
This looks sooo good, I love lemon dessert! totally pinning this!