keto lemon bars

These are THE BEST, healthy, low carb, keto lemon bars! They are so easy to make, and there's no sugar added to them, so they're totally kid friendly too. And, when you taste these keto lemon bars you'll have a hard time believing this is a low carb recipe for them...that's how good they taste. That said, each lemon bar has just 2.5 NET CARBS, so you can indulge guilt-free with this recipe.

Keto Lemon Bars | Healthy Low Carb Easy To Make Lemon Bars For Keto

Tbsps (42 grams) Salted Butter, Melted

½ Tsp (2 grams) Pure Vanilla Extract

Egg Yolk

Just less than 1 Cup (100 grams) Blanched Almond Flour

Heaping Tbsps (30 grams) Confectioners Erythritol

Eggs

Lemons (80 grams)

Lemon

⅔ Cup (100 grams) Confectioners Erythritol

Just less than 1 Cup (105 grams) Blanched Almond Flour

Whisk the dry crust ingredients together in a medium-sized bowl.

Add in the wet ingredients and mix with a spatula until a dough forms.

Line an 8x8 in. square baking tray with parchment paper and coat it with non-stick
baking spray.

Add the ball of dough to the tray and press it outwards so that it covers the bottom of the tray.

Bake the crust for about 10 minutes - Start preparing the filling while it's cooking.

FILLING: In a medium-sized bowl, whisk the wet ingredients until creamy &amp; combined.

Then add in the dry filling ingredients, and whisk again - The filling should be “wet”.

Bake for 20-25 minutes or until the edges just start to pull away from the parchment paper.

Let them cool completely before placing in the fridge.

Refrigerate for at least an hour - and up to several days - then then cut into 9 lemon bars.

Sift Confectioners Swerve over the top of the bars just before serving.

The bars are best served chilled. Store covered in the fridge.

Is it possible to exchange a tablespoon or two of almond flour for a tablespoon of ground flaxseed meal or psyllium husk powder to increase the fiber and lower the net carbs without impacting the flavor too much?

Fantastic recipe! Easy to make! These are perfect just the way you have them! No need to alter or modify!

I froze them and they are divine. They can be eaten frozen and it makes for a delicious hot weather treat.

I made these yesterday and my children even loved them.

https://www.youtube.com/watch?v=agCS9tqXZYk

Keto Lemon Bars are in my opinion one of the best keto desserts you can make in the summer. Mostly because these low carb lemon bars are refreshing, tangy, and perfectly chewy. Literally, lemon bars are what summer tastes like on your tongue...atleast on my tongue. And my favorite thing about these healthy lemon bars is that each one has just 3 NET CARBS!

WRITTEN RECIPE & FULL MACROS: 
My Cookbook: https://gumroad.com/l/bestketocookbook
Instagram: https://www.instagram.com/thejoeduff

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Things I used to make these Keto Lemon Bars:

Almond Flour: https://amzn.to/2R5u3b7

Confectioners Swerve: https://amzn.to/3dOlPxO

Lakanto's Confectioners Monk Fruit: https://amzn.to/3dpGF5Z

Pure Vanilla Extract: https://amzn.to/3aGfIts

Food Scale: https://amzn.to/369H5uf

Baking Dish: https://amzn.to/3aDn4h5

Parchment Paper: https://amzn.to/2ZiMP1S

KETO Lemon Bars | One of the BEST Keto Desserts For Summer

A delicious, sweet tart summer treat! These lemon bars are low carb and keto, and made on a delicious toasted coconut crust. Be sure to read the variations if you&#039;d like a gluten free lemon bar made with real sugar, or would like these to be a keto lime bar instead!

No Bake Lemon Bars

coconut*

almond flour

sea salt

cocoa butter (melted)

almond butter

monk fruit sweetener

lemon juice

grass fed gelatin

pastured butter

In a mixing bowl, add the toasted coconut, almond flour, sea salt, almond butter, and melted cocoa butter, and stir to evenly coat the mixture.

Line an 8x8 baking dish with parchment, and then press the crust mixture into the pan. Use wet hands or a pastry roller to press the crust into an even layer.

Refrigerate the crust to allow it to set while making the lemon filling.

Crust

Into a small saucepan, add egg yolks, monk fruit sweetener (or sugar), lemon juice, and gelatin, and whisk well. Once the mixture is combined, heat the pan over medium low heat, and continue to whisk to prevent the mixture from burning to the pan.

Continue whisking until the mixture reaches 160º F. If you don&#039;t have a thermometer, the mixture will be ready when you can visibly see it thicken, or when the mixture coats the back of a spoon.

Pour the lemon curd over the crust, and smooth into an even layer. Refrigerate the bars for at least an hour to allow it to set.

Cut the bars, and dust them with powdered sweetener, if desired. I add the monk fruit sweetener to a blender and process it to form a fine powder.

Store the bars refrigerated or frozen, wrapped tightly.

Lemon Curd

Easy-peasy, gently sweet and super refreshing! These moist Keto lemon bars will blow you away. Check out the post for lots of topping ideas and variations, from sugar free lemon drizzle to low carb lemon curd frosting.&nbsp; &nbsp;

Keto Lemon Bars

eggs (large)

sour cream

/ 120 grams butter, softened

/ 4 tbsp lemon juice

lemon

almond flour almond

tsp baking powder

powdered erythritol (So Nourished)

Preheat the oven to 175 Celsius / 350 Fahrenheit.&nbsp;

Beat the eggs until frothy. Add the sour cream and softened butter and blend with a food processor or electric mixer until combined.

Add 1/4 cup (4 tbsp) of lemon juice, the grated zest of 1 lemon and 1/3 cup powdered erythritol. Blend.&nbsp;

Lastly, add the almond flour and baking powder and mix until you have a smooth batter.&nbsp;&nbsp;

Line a 9x6 inch casserole dish / baking pan with parchment paper and fill in the dough.&nbsp;

Bake in the middles shelf of the oven for 35-40 minutes until the top is lightly browned and a skewer inserted comes out clean.&nbsp;

Leave to cool completely before cutting or removing from the pan. Almond flour cakes are fragile when hot, but they firm up as they cool down.&nbsp;

https://content.jwplatform.com/videos/o2yuliVf.mp4

Easy-peasy, gently sweet and super refreshing! These moist Keto lemon bars will blow you away. Check out the post for lots of topping ideas and variations, from sugar free lemon drizzle to low carb lemon curd frosting.

An easy and tasty Keto lemon bar recipe that's just as good or better than the classic - but low carb and gluten free!

Keto Lemon Bar Recipe -Low Carb &amp; Gluten Free

butter

granulated sugar substitute (I used Swerve)

lemon zest

xanthan gum

unflavored collagen powder (or 1 teaspoon unflavored gelatin)

Melt the butter in the microwave or a small saucepan.

Add the almond flour, sweetener, and lemon zest, stirring until fully combined.

Press the dough evenly along the bottom and 1/2 inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars.

Remove and cool while you make the filling.

For the crust:

Melt the butter in a small saucepan on low heat.

Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved.

Whisk in the egg yolks and return to the stove over low heat.

Whisk continually until the curd starts to thicken.

Remove from the heat and strain into a small bowl.

Whisk in the the xanthan gum and collagen or gelatin until dissolved and smooth.

Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.

Bake the bars at 350 degrees (F) for 15 minutes.

Sprinkle with Powdered Swerve before serving if desired.

For the filling:

Divine!  Truly the best lemon bars &amp; so easy. The perfect balance of tart &amp; sweet. Am in love with this lemon magic &amp; was already a fan of the not healthy variety. Melissa's are better in every way. My husband agreed. Thank you for a fabulous dessert.

These were fab!  Any ideas for a butter substitution?  I want to make for a friend who can't have any dairy.  Thanks!

These low carb Keto Lemon Bars use a coconut flour shortbread crust and a creamy lemon filling bursting with flavor. They’re easy to make and only require 6-ingredients. These low-carb lemon bars are gluten-free, keto, and Paleo-friendly.

eggs egg

erythritol

coconut flour

salt

recipe for coconut flour pie crust

First, line an 8&#215;8 baking dish with parchment paper and make the shortbread dough and bake it. While it is baking make the filling.

After the crust is done, preheat the oven to 325° F. 

Add 6 eggs and 2 egg yolks to a large mixing bowl and whisk together.

Add lemon juice, erythritol, coconut flour, and salt, and stir again to combine. Make sure the filling has been really mixed so you don’t end up with any white egg chunks after it has baked.

Pour the filling over the baked crust. Bake at 325° F for 20-30 minutes or until the filling is just set in the center and no longer jiggles. 

Allow the bars to cool in the baking pan at room temperature for 1-2 hours. Then transfer to the refrigerator and cool for another 1-2 hours.

To serve, lift the parchment paper out of the baking pan. Dust the bars with extra powdered erythritol. Then cut into squares. It is best to serve these bars chilled. 

Thank you for this delicious recipe. It is a keeper. Everything was as you said; the crust, made with butter, was melt-in-your-mouth, and the filling was rich and creamy. There is only one thing I would change for our family, and that would be to decrease the amount of lemon juice up to half a cup as we found it overly tart. 
Thank you for all your hard work! We are blessed.

Hi Tifanny,
I used erithrytol/monk fruit powder ( different brand) which is also 1:1 to sugar. I loved the consistency and the crust:) I had a big problem though :( I decided to add lemon rind, but didn’t pay attention and I got it from a full lemon :( My bars are so acidic that they are almost unbearable… I definitely will need to either dust them with a lot of erythritol powder or drench them in honey, since I only used 1 Tbsp. of honey for the crust.
Will they be safe to eat in spite of being so acidic? I cut them in very small squares, haha so I don’t have to add on too much sweetener cause I’m not able to eat sugar or much honey or maple syrup. Please let me know! I will hate to have to throw them out in the garbage. I prefer to freeze them already dusted with erythritol powder , if you think that’s a good idea and are safe to eat in minuscule amounts at once.

If you are a lover of lemon then these Keto Lemon Bars are perfect for you! Made with a buttery almond flour crust, then topped with delicious low carb lemon curd, these easy and healthy sugar-free lemon bars are going to be a hit in your household. 

Best Keto Lemon Bars Recipe - Low Carb &amp; Sugar-Free

monk fruit

swerve

eggs

vanilla

Combine all the shortbread crust ingredients in a small bowl. Using a spoon, mix all the ingredients together. Cover an 8&#215;8 or 9&#215;9 glass pan with parchment paper. 

Place the crust into the pan and press down. DO NOT POKE HOLES INTO THE CRUST. Bake for 10-15 minutes or until slightly golden. 

Zest and juice the lemons and set aside. 

In a mixing bowl add the almond flour, monk fruit, and powdered swerve. Use a spoon or whisk to mix together, make sure it’s smooth. You don’t want any lumps at all. 

Add in the vanilla and eggs, then whisk until smooth. Then add the lemon zest and lemon juice. Mix well. 

Pour the lemon filling into the baked crust and immediately transfer to the oven. Bake for 25 minutes or until the filling is set. 

Carefully pull out of the oven and let cool. Once cooled then transfer to the fridge for at least 2-3 hours or until it’s completely chilled. 

Pull the parchment paper out and place the bars on a large cutting board. Using a large chef’s knife cut into 16 squares. Using a sifter, sprinkle the top of the bars with powdered swerve.

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