Keto Lemon Bars
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My keto lemon bar recipe features a foolproof shortbread crust atop a creamy, zesty lemon filling. They’re wildly refreshing and only 3 grams of net carbs per bar!
This might be controversial, but I often reach for lemon desserts over chocolate- especially when I’m trying to keep things lower carb (and my partner loves all things lemon). That’s precisely why I ended up making these low carb lemon bars a lot.
Keto lemon bars can be unforgiving. I went through several test rounds to find the sweet spot where the lemon filling stays gooey and rich, and the crust actually slices clean instead of falling apart (very common with keto desserts). What made the difference wasn’t one magic ingredient, but the balance of acidity, sweetness, and ample fat, so that nothing detracts from the lemon.
What’s left is a silky, tangy lemon filling over a crisp, shortbread-style crust that holds everything together. They are just as satisfying as my healthy lemon bars, and one of those recipes that even those who aren’t watching their carbs enjoy!
Table of Contents
Why make my keto lemon bars
- Quick and easy. All up, you need just five simple ingredients, and less than 40 minutes of bake time.
- 2 grams of net carbs. Oh, and they’re also gluten-free.
- No eggy flavor. My recipe does use plenty of eggs, but I promise you, you won’t taste them.
★★★★★ REVIEW
“These are the best low-carb lemon bars I’ve ever made!” – Ellen
Key Ingredients
Here’s what you’ll need to make my lemon bars, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Shortbread crust. I’m using a combination of blanched almond flour, allulose, and a room-temperature egg.
- Lemon juice and lemon zest. I suggest using fresh lemon juice, as we’ll also be using the zest.
- Egg. 6 eggs might seem like a lot, but trust me, it yields the most gooey filling ever.
- Allulose. For sweetness. I tested nearly every keto sweetener on the market (monk fruit, erythritol, and even stevia), and allulose is the only one that dissolves like sugar and keeps the filling gooey and sweet, rather than gritty or granular.
How to make keto lemon bars
Step 1- Make the crust. In a large mixing bowl, combine the almond flour, allulose, and egg and mix well. Transfer the mixture to the lined pan and press into place.
Step 2- Bake. Bake the crust for 15 minutes or until golden.
Step 3- Make the filling. Whisk the eggs together until no whites remain. Add the remaining ingredients and continue whisking until smooth.
Step 4- Second bake. As soon as the crust is done baking, remove it from the oven and spread the filling on top. Bake the bars for 20-22 minutes or until the center is firm but jiggles slightly.
Step 5- Cool and serve. Remove from the oven and let cool in the pan. Refrigerate for 2 hours. Once ready to serve, sprinkle with extra keto powdered sugar.
Arman’s recipe tips
- Keep an eye on the crust. You’ll add the lemon filling as soon as it’s done baking. This ensures the filling remains thick and the eggs don’t separate.
- Don’t overbake the bars. They’ll continue to cook as they cool down and thicken more after they’ve been refrigerated (called carryover cooking).
- Add more lemon flavor. If you’re like me and prefer your lemon bars extra tart, add some lemon zest to the filling.
- Enhance the flavor of these sugar-free lemon bars by adding a pinch of salt or one teaspoon of vanilla extract.
Storage instructions
To store: Leftover lemon bars should be stored in an airtight container in the refrigerator for up to two weeks.
To freeze: Place leftover bars in a ziplock bag and store in the freezer for up to 6 months. Thaw in the refrigerator overnight.
✅ Nutrition reviewed
“These bars are a favorite recommendation for clients who miss citrusy treats. Replacing refined flour with almond flour increases fiber and keeps net carbs under 3 grams, making it a satisfying option that won’t send blood sugar soaring.” – Felicia Newell, MScAHN, RD, CPT.
Keto Lemon Bars
Video
Ingredients
For the shortbread crust
- 2 cups almond flour
- 3 tablespoons allulose
- 1 large egg
For the lemon filling
- 2/3 cup lemon juice
- 6 large eggs
- 2/3 cup allulose
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, combine your almond flour, allulose and egg, and mix well. Transfer the mixture into the lined pan and press into place.
- Bake the shortbread crust for 15 minutes, or until golden. While it is baking, prepare your lemon filling.
- In a separate mixing bowl, whisk together the eggs until no whites remain. Add the lemon juice, allulose, and lemon zest and whisk until combined.
- Remove the shortbread crust from the oven. Moving quickly, add the lemon filling and smooth it out evenly.
- Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
- Remove from the oven and let cool in the pan completely, before refrigerating for at least 2 hours, to firm up more.
Notes
- Tips: See my recipe tips above for perfect keto lemon bars.
- Sweeteners: Please don’t substitute allulose- it’s the only sweetener I tried that didn’t leave the filling gritty or the shortbread crust crumbly.
- Leftovers: Keep in the fridge for up to two weeks or the freezer for up to 6 months.
Nutrition
More keto dessert recipes
- Keto fudge– Just two ingredients and so rich and creamy.
- Keto chocolate chip cookies– Classic, bakery-style with crisp edges and gooey middles.
- Keto peanut butter bars– If you love peanut butter and blondies, give these bars a go.
- Keto pound cake– I love this gorgeous pound cake with a coffee mid-morning.
Originally published August 2020
Hi
Can I use real raw sugar instead of allulose ?
Hi Karen- yes, of course. If carbs aren’t an issue for you, white sugar is best for these lemon bars.
I’m gonna make it !
Please do, Aviam!!
Delicious
Thank you Sheila, so glad you enjoyed these.