Keto Lemon Bars Recipe • Low Carb with Jennifer (2024)

Keto Lemon Bars are the perfect balance with a buttery almond flour crust then topped with a tangy sweet lemon filling! All the flavors we have grown to love about the classic lemon bars minus all the sugar. The best part about these keto lemon bars is that there is no need to pre-cook the filling or make a lemon curd! We have made this as simple as possible and still super delicious.

Everyone has those sweet tooth cravings. Now you can have the classic flavor of the lemon bars we all know and love, minus all the sugar! Just because there is no sugar in these keto lemon bars... Don't let that fool you, you'll never know the difference!

This recipe really is fool proof and so easy to make! The texture and taste is absolutely perfect and the crust just as simple to make as the filling. 3 net carbs per serving!

Ingredients needed

This section explains how to choose the best ingredients for this keto lemon bars recipe, what each one does in the recipe, and substitution options. For a printable recipe, see therecipe card below.

For the shortbread crust:

2Cupsalmond flour

6TablespoonsButter, melted

3TablespoonsPowdered sugar free Sweetener - I use Lakanto powdered sweetener which is an erythritol and monk fruit sweetener blend. You could also use Swerve or powdered erythritol.

For the filling:

4LargeEggs, beaten - we use the whole egg, not just the egg yolks!

½CupPowdered sugar free Sweetener

1teaspoonxanthan gum

½Cuplemon juice (about 2 lemons)

pinch of salt

How to make keto lemon bars

This section explains how to make this low carb lemon bars recipe, step by step. For a full printable recipe, see therecipe card below.

For the crust:

Let's started off by preheating your oven to 350F and grease a 9x9 baking dish.

Combine the almond flour, butter and 3 tablespoons of powdered lakanto Sweetener in a large bowl.

Pour the crust mixture into the pan and flatten with a flat bottom cup.

Bake in the pre-heated oven for 20 minutes or until golden brown. Remove from the oven and set aside.

While the crust bakes you can makes the filling.

For the keto lemon bar filling:

Combine the eggs, powered sweetener, xanthan gum, lemon juice and salt.

You will want the mixture to be completely smooth so you can blend it in a blender or use an immersion blender.

Pour this mixture on top of the crust and cook in the oven for 15 minutes more.

Remove from the oven to cool for 10 minutes.

Sift a little extra powdered sweetener over the top and cut into 9 squares.

Serve and enjoy the perfect balance of sweet and tangy in every bite! These keto lemon bars are absolutely delicious!

Do I need to make a lemon curd?

Nope! This keto lemon bar recipe has no need for making a sugar free lemon curd which can be a painstaking process. We also don't need any lemon zest, parchment paper, or cream cheese. None of that!

How to store keto lemon bars

These are best stored in the fridge after they have completely cooled. Place them in an airtight container or wrap the baking dish with plastic wrap.

Like this low carb dessert recipe? Check out my recipes for Sugar Free Chocolate Pie, Low Carb Ice Cream-Strawberry Cheesecake or Keto Chocolate Cake with Whipped Cream Icing.

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