These Keto Lemon Bars are sure to be a hit with the whole family. These low carb lemon bars are incredibly easy to make and full of flavor. The perfect easy keto dessert to satisfy your sweet tooth without all the guilt! Plus, they require just a few simple ingredients.
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❤️ Why this recipe works
- The great thing about these Keto Lemon Bars is that they’re so easy to make and require just a few simple ingredients.
- Plus, they’re gluten-free, sugar-free, and low carb.
- A great way to stay on track with your health goals while still enjoying a sweet treat.
Ingredients
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Keto Lemon Bars
- large eggs
- lemons, zested and squeezed
- monk fruit sweetener
- coconut flour
Pie Crust
- unsalted butter, melted
- almond flour, divided
- monk fruit
Equipment
- Blender/Food Processor
- Measuring Spoons and Cups
- 8" x 8" square baking pan
- Parchment Paper
- Stainless Steel Mixing Bowls
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Lemon Bars
- To a blender container, add eggs, lemon juice, 1 Tablespoon lemon zest, ¾ cup monk fruit sweetener, and coconut flour. Blend until smooth and creamy. Place in refrigerator until slightly thickened, 15-20 minutes.
- When ready to bake, preheat the oven to 350°F/ 177°C and line an 8x8-inch square baking pan with a piece of parchment paper. Set aside.
Lemon Bar Crust and assembly
- In medium-sized mixing bowl, add melted butter, 1 cup almond flour, monk fruit sweetener, salt, and add additional almond flour if needed. Mix until a smooth dough forms.
- Press almond flour crust into the prepared baking pan. Par bake crust for 7 minutes. (It will not be completely cooked through)
- Remove the crust from oven and set aside to cool slightly while the filling thickens in the refrigerator.
- Pour the filling over the crust and bake until the center is set, 18-20 minutes.
- Remove from oven to a cooling rack and let the lemon bars cool completely before slicing and serving.
How to store, reheat, and freeze
Storage - Leftover keto lemon bars should be stored in an airtight container and kept in the refrigerator for up to 3-4 days.
Freezing - Lemon bars can also be frozen for up to 3-4 months. To freeze, wrap with parchment paper and then place in a freezer safe container for up to 4 months.
💭 Expert Tips
Expert Tip: To cut the lemon bars smoothly, run your knife under warm water every couple of cuts.
Frequently Asked Questions
Yes, you can substitute almond flour with coconut flour instead.
Yes, you can substitute monk fruit with other keto-friendly sweeteners like erythritol or xylitol. Just make sure to adjust the amount of sweetener according to your taste preference.
Yes, these lemon bars can be made ahead of time and stored in the refrigerator for up to 3-4 days.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Top these bars with a dusting of swerve powdered and some lemon slices if you want to make them pretty.
- You can also add a tablespoon of poppy seeds or chia seeds to the recipe if you want an extra burst of flavor. F
- or a twist, try adding in some orange zest and juice instead of lemon for an orange version.
- Finally, top with a dollop of low carb whipped cream for something extra special!
Serving Suggestions
- This Keto Jambalaya is a simple yet low-carb meal that is comforting and filling and perfect for busy weeknights.
- The next time you are looking for healthy yet tasty side dish that is not only low-carb but also tasty? Then give this Roasted Broccoli with Garlic a try.
- You can never go wrong with cheesy vegetables. And, these Cheesy Green Beans are loaded with cheesy goodness and bursting with flavor.
Similar recipes
- Easy Keto Egg Muffins are a delicious and convenient way to add healthy fats, protein, and veggies into your daily routine.
- These Keto Pecan Pie Fat Bombs are everything you love in a classic pecan pie in a luscious creamy treat covered in the divine crunch of crushed nuts.
- Our Keto Pumpkin Snickerdoodle Cookies are soft and loaded with flavor. These delightful low-carb cookies are topped with a luscious cream cheese and pecan frosting that will rock your world.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Keto Lemon Bars
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Keto Lemon Bars
- 3 large eggs
- 2 large lemons, zested and squeezed ¼ cup of lemon juice should be made
- ¾ cup monk fruit sweetener
- ¼ cup coconut flour
Pie Crust
- 8 Tablespoons unsalted butter, melted
- 1 cup almond flour plus 5 Tablespoons almond flour, if needed
- 1 Tablespoon monk fruit sweetener
- ¼ teaspoon salt
Instructions
Lemon Bars
- To a blender container, add eggs, lemon juice, 1 Tablespoon lemon zest, ¾ cup monk fruit sweetener, and coconut flour. Blend until smooth and creamy. Place in refrigerator until slightly thickened, 15-20 minutes.
- When ready to bake, preheat the oven to 350°F/ 177°C and line an 8x8-inch square baking pan with a piece of parchment paper. Set aside.
Lemon Bar Crust and assembly
- In a medium-sized mixing bowl, add melted butter, 1 cup almond flour, monk fruit sweetener, and salt. Mix until a smooth dough forms, if needed, add additional almond flour
- Press almond flour crust into the prepared baking pan. Par bake crust for 7 minutes. (It will not be completely cooked through)
- Remove crust from oven and set aside to cool slightly while the filling thickens in the refrigerator.
- Pour the filling over the crust and bake until the center is set, 18-20 minutes.
- Remove from oven to a cooling rack and let the lemon bars cool completely before slicing and serving.
Notes
Fiber: 2.2g
Net Carbs: 3.2g *Source: HappyForks.com recipe analyzer
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