The best keto lemon bars! These sweet and tangy lemon bars are low carb, gluten free and keto approved!

Overhead view of a pile of keto lemon bars.

 

When my husband and I got married we didn’t have a traditional vanilla or chocolate wedding cake. We had a delicious tangy lemon cake! It is one of our favorite flavors, and I am always working on new lemon desserts.

I tried a ton of other sugar-free lemon bars and none of them were quite right for me. Some had great flavor but the filling was too runny. Others had a great texture, but the flavor was not right. So after many attempts, I present to you the BEST keto lemon bars!

Want more lemon desserts? Try our Glazed Lemon Cookies, this easy Lemon Pie, or the No Bake Lemon Cheesecake!

Ingredients

You only need six simple ingredients to make these low carb lemon bars! The ingredients needed are: 

  • Almond Flour and Coconut Flour – You need almond flour for the crust and coconut flour for the filling. I have tried making this with only one or the other, and you really don’t get the right texture. I do not recommend substitutes here.
  • Eggs – I have not tried this with commercial egg substitutes, but I imagine they probably would work okay.
  • Keto Friendly Sweetener – Swerve or a monk fruit erythritol blend. I highly recommend using Confectioners’ sweetener in both the crust and filling for the best texture, but it does work with the granular sweetener if that is all you have.
  • Lemons – We use the juice and zest, so it is important to have fresh lemons. I have not tried it, but I imagine this would also work with limes if you want lime bars instead.
  • Butter – This gives our delicious crust that buttery flavor! I have not tried any dairy-free substitutes.

How to Make Keto Lemon Bars 

These low-carb, gluten free lemon bars are a breeze to make! Here is a step-by-step guide.

Mix and pre-bake gluten-free crust

To make the almond flour shortbread crust, combine melted butter, almond flour and swerve sweetener in a large mixing bowl. A thick dough will form. Press the dough into the bottom of an 8×8-inch baking dish. Pre-bake the crust for 7 minutes at 350F until the edges are just golden brown, and set it aside to cool.

TIP: If serving for a party or freezing for later, I highly recommend lining your pan with foil or parchment so that it is easier to pull the bars out later to cut into even, clean slices.

Mix and cool lemon mixture

To make the lemon filling, combine the eggs, coconut flour, swerve sweetener, lemon juice and lemon zest in a blender or food processor. Blend until smooth. Chill the mixture for 20 minutes in the refrigerator and allow it to thicken.

Assemble and bake

The best keto lemon bars! These sweet and tangy bars are low carb, gluten free and keto approved! #keto
lemon bars dusted with powdered monk fruit and cut into even squares

When the crust has cooled and the filling has chilled, carefully pour the filling over the crust. Bake 18-20 minutes until the bars are set. Allow them to cool completely before slicing. We like these dusted with powdered sweetener or garnished with lemon slices for a pretty presentation!

How Many Carbs Are in Keto Lemon Bars? 

These healthy lemon bars come in at just 2.9 net carbs per square if you slice them into 9 equal servings (about 2 2/3″ x 2 2/3″). If you want small, party-size treats, slice these into 16 2″x2″ pieces for just 1.6 net carbs each. They taste amazing, and you would never guess they are sugar-free and gluten-free!

Gluten free lemons bars haphazardly stacked on each other.

Storage

  • These low-carb lemon bars will last up to five days in the fridge. Store them in an airtight container! 
  • These bars freeze beautifully. They can be frozen for up to three months. When ready to eat, thaw overnight in the fridge. Freeze without any garnishes for the best flavor and texture.
the best keto lemon bars cut into 16 small squares and garnished with powdered sweetener and lemon slices

Tips

  • I recommend using swerve or monk fruit to make this recipe. I prefer using confectioners sweetener because it gives you a smoother texture, but granulated will work too. I have not tried allulose in this recipe yet.
  • I don’t recommend substituting the coconut or almond flour in this recipe. These are the best grain-free flours I’ve tried in these bars! 
  • This is a great recipe to make a day or two you plan on serving it. Lemon bars keep nicely in the fridge. 

More Keto Dessert Recipes: 

This keto lemon bars recipe is a great size for a sweet treat, but if you are looking for some other keto desserts you may also like:

The best keto lemon bars! These sweet and tangy bars are low carb, gluten free and keto approved! #keto

Get the Recipe: The Best Keto Lemon Bars

Prep: 30 minutes
Cook: 25 minutes
Total: 55 minutes
Yield: 9
Author: Annie Holmes
The best keto lemon bars! These sweet and tangy lemon bars are low carb, gluten free and keto approved! Only 2.4 net carbs per square!
4.45 from 188 ratings
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Ingredients
 

Crust

  • 8 tablespoons melted butter
  • 1 1/4 cups almond flour
  • 2 tablespoons swerve, confectioners is preferable but granular works too

Filling

  • 3 large eggs
  • 2 large lemons, juiced (approximately 1/3 cup lemon juice)
  • zest of 2 large lemons, approximately 2 tablespoons loosely packed zest
  • 3/4 cup swerve, confectioners is preferable but granular works too
  • 1/3 cup coconut flour

Instructions
 

For the filling:

  • Combine all filling ingredients in a blender or food processor.
  • Blend for 30 seconds until completely smooth.
  • Refrigerate for 20 minutes to allow the filling to thicken.

For the crust:

  • Preheat oven to 350 degrees F.
  • Line an 8×8-inch pan with foil or parchment paper.
  • Combine the melted butter, almond flour and swerve in a small bowl and press into the foil lined pan.
  • Prebake crust for 7 minutes. It should not be firm just slightly beginning to brown around the edges.
  • Remove crust and allow it to cool.
  • Pour in filling and bake 18-20 minutes until the center is set.
  • Allow bars to cool completely before slicing.
  • Top with powdered swerve if you prefer.

Notes

IF MAKING 16 SLICES – Calories: 125, Carbs: 3.2g, Protein: 3.6g, Fat: 11.3g, Cholesterol: 50.1, Sodium: 17, Fiber: 1.6g, Sugar: 0.6g (1.6 net carbs each)
IF MAKING 9 SLICES – Nutrition values below (2.9 net carbs each)
Serving: 12 2/3″ x 2 2/3″ square (9 total), Calories: 223kcal, Carbohydrates: 5.7g, Protein: 6.5g, Fat: 20g, Cholesterol: 89.1mg, Sodium: 30.3mg, Fiber: 2.8g, Sugar: 1.2g
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