Go Back
–+ servings
Keto Lemon Bars Recipe

Keto Lemon Bars

Bright, tangy keto lemon bars with an almond and coconut flour shortbread crust and a silky, low-carb lemon custard filling. All the classic lemon bar flavor with a fraction of the carbs.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 34 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 16 bars
Calories 120 kcal

Ingredients
  

  • 1 1/2 cups blanched almond flour superfine; for crust
  • 1/4 cup coconut flour for crust
  • 1/3 cup powdered erythritol, allulose, or monk fruit blend for crust
  • 1/2 teaspoon fine sea salt for crust
  • 1/2 cup unsalted butter melted and slightly cooled; for crust
  • 1 teaspoon vanilla extract for crust
  • 4 large eggs at room temperature; for filling
  • 3/4 cup powdered erythritol, allulose, or monk fruit blend for filling; adjust to taste
  • 1/2 cup fresh lemon juice about 3–4 medium lemons
  • 1 tablespoon finely grated lemon zest
  • 1/2 cup heavy whipping cream
  • 2 tablespoons coconut flour for filling
  • 1/2 teaspoon vanilla extract for filling
  • 1 pinch salt for filling
  • 2 tablespoons powdered keto sweetener for dusting; optional
  • extra lemon zest for garnish; optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Line an 8x8-inch (20 cm) baking pan with parchment paper, letting it hang over the sides to create handles for easy removal later.
  • In a medium bowl, whisk together the almond flour, 1/4 cup coconut flour, 1/3 cup powdered keto sweetener, and 1/2 teaspoon fine sea salt. Pour in the melted butter and 1 teaspoon vanilla extract and stir until the mixture forms a soft, slightly crumbly dough that holds together when pressed.
    1 1/2 cups blanched almond flour, 1/4 cup coconut flour, 1/3 cup powdered erythritol, allulose, or monk fruit blend, 1/2 teaspoon fine sea salt, 1/2 cup unsalted butter, 1 teaspoon vanilla extract
  • Transfer the crust mixture to the prepared pan. Press into an even layer, making sure to reach the corners. Bake for 10–12 minutes, until the edges are just turning golden. Do not overbake, as the crust will bake again with the filling.
  • Remove the pan from the oven and place it on a cooling rack. Let the crust cool for 5–10 minutes while you prepare the lemon filling.
  • In a large bowl, whisk together the eggs, 3/4 cup powdered keto sweetener, lemon juice, lemon zest, heavy whipping cream, 1/2 teaspoon vanilla extract, and a pinch of salt. Whisk until smooth and slightly frothy. Taste and add 1–2 tablespoons more sweetener if you prefer a sweeter filling.
    4 large eggs, 3/4 cup powdered erythritol, allulose, or monk fruit blend, 1/2 cup fresh lemon juice, 1 tablespoon finely grated lemon zest, 1/2 cup heavy whipping cream, 1/2 teaspoon vanilla extract, 1 pinch salt
  • Sprinkle the 2 tablespoons coconut flour over the filling mixture and whisk well to break up any lumps. Let the mixture sit for 2–3 minutes to allow the coconut flour to thicken, then whisk again. The batter should be pourable but slightly thickened.
    2 tablespoons coconut flour
  • Carefully pour the lemon filling over the warm crust, tilting the pan gently to spread it evenly. Bake at 350°F (175°C) for 18–22 minutes, or until the edges are set and the center still has a tiny jiggle when the pan is nudged. The top may puff slightly; this is normal.
  • Place the pan on a cooling rack and let the bars cool to room temperature. Cover the pan and chill in the refrigerator for at least 3 hours, or overnight, until fully set.
  • Use the parchment paper handles to lift the chilled slab out of the pan and place it on a cutting board. Dust with powdered keto sweetener and garnish with extra lemon zest if desired. Cut into 16 small or 9 larger squares, wiping the knife between cuts for neat edges.
    2 tablespoons powdered keto sweetener, extra lemon zest

Notes

Store keto lemon bars in an airtight container in the refrigerator for up to 5 days, with parchment between layers if stacking. For longer storage, freeze sliced bars on a baking sheet, then transfer to an airtight container or bag for up to 2–3 months. Thaw in the fridge or at room temperature for 30–40 minutes. For a nuttier crust, increase coconut flour and decrease almond flour slightly. For dairy-free, use coconut oil instead of butter and full-fat canned coconut milk instead of heavy cream.

Nutrition

Calories: 120kcal
Keyword Almond Flour Lemon Bars, Gluten-Free Dessert, Keto Lemon Bars, Low-carb Dessert, Sugar Free Lemon Bars
Love this recipe?Follow us at @thenandnowspace for more