Keto Lemon Bars

This keto lemon bar recipe features a foolproof shortbread crust atop a creamy, zesty lemon filling. They’re wildly refreshing and only 2 grams of net carbs per bar!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 247kcal

Author Arman Liew

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 * See notes
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

TO STORE: Lemon bars should always be stored in the refrigerator, in a sealable container. Refrigerated bars will keep well for up to 2 weeks.

TO FREEZE: Place bars in a ziplock bag and store in the freezer for up to 6 months. Thaw in the refrigerator overnight.

Nutrition