Our buttery shortbread crust and tangy, luscious lemon filling in our Keto Low-Carb Lemon Bars is a refreshing warm-weather dessert we’ve been anxious to share. They’re a must-have treat for parties, holiday get-togethers, baby showers, or anytime you’re craving these yummy bars. Our keto lemon bars explode with flavor and texture, and all for only 3 net carbs per bar!

 

FOR THE SHORTBREAD CRUST

Almond Flour 

Granulated Sugar Replacement – We use Swerve or truvia brand

Unsalted Butter – If you only have salted butter, eliminate the added coarse salt.

Coarse Salt 

 

FOR THE LEMON FILLING

Almond Flour

Coconut Flour

Xanthan Gum – A scant amount to thicken the lemon filling

Powdered Sugar Substitute – We use Swerve or truvia

Unsalted Butter – Softened. If you only have salted butter, eliminate the added coarse salt.

Coarse Salt

Fresh Lemon Juice – We use a hefty amount (3/4 cup) to ramp up the flavor

Lemon Zest – We use 2 tablespoons for optimum flavor

Eggs – Room temperature

 

INSTRUCTIONS FOR MAKING KETO LOW-CARB LEMON BARS

Prepare Pan: 9 x 9 square baking pan – a  glass baking pan was used for this recipe, however aluminum works fine as well. There are pros and cons for each choice. Some bakers are sensitive to metallic flavors from metal pans, however if your pan is properly prepped, this should not be an issue. You will have to adjust the baking times for a metal pan as baking with a glass dish often takes a bit longer to bake than metal. Spray with baking spray to pan, then line with parchment paper.

Preheat Oven: 350 degrees F.

 

FIRST MAKE LEMON FILLING

Sift together: Almond flour, coconut flour, powdered sugar substitute, and xanthan gum. Stir or whisk until lump-free.

Whisk In: Eggs, yolk, lemon zest.

Drizzle in: Lemon Juice. Continue whisking until well-incorporated.

Set aside: Until crust is removed from oven.

 

THEN MAKE CRUST

Stir: Dry ingredients together and then stir in melted butter.

Press: Using fingers, press evenly into pan and 1/2 inch up sides.

Bake: 350 degrees F for 10-12 minutes, or until edges are lightly browned.

REMOVE FROM OVEN

Reduce heat to 325. Immediately pour filling into hot crust. This step helps to prevent a soggy shortbread. Bake on middle rack for additional 12-15 minutes, or until the top is set with a light jiggle in the center.

 

COOL

On wire rack until completely cooled, about 1 hour. Move to refrigerator for at least 3 hours.

 

CUT INTO SQUARES

Using a sharp knife, use one downward movement to cleanly cut through the bars, dividing into 16 equal squares. Dust with additional powdered sugar substitute.

 

HOW TO STORE LEMON BARS

Refrigerate lemon bars in air-tight container. Sprinkle powered sugar substitute right before serving. Stays at maximum flavor 4-5 days.

To freeze squares, wrap individually with plastic wrap and place in ziplock bag. Thaw in refrigerator the night before serving. Sprinkle with powdered sugar substitute before serving.

 

TIPS FOR MAKING OUR KETO LOW-CARB LEMON SQUARES

Don’t poke holes into the crust before cooking.

Reduce the oven temperature to 325 degrees before putting the filled squares back into the oven.

Bake on middle rack.

Use only fresh lemon juice for these lemon bars.

We’ve used both glass and metal 9 x 9 pans successfully. You will have to adjust the bake times accordingly and most important: check often. Bake the crust 12-15 minutes or until edges are golden. Immediately pour the lemon filling into the crust and bake at 325 degrees F, 12-15 minutes, or until a slight jiggle in center remains. The timing isn’t as important as the end result: Crust – golden edges. Final baking – filling set but with a slight jiggle in the center. 

Keto Low-Carb Lemon Bars Recipe

Our Keto Low-Carb Lemon Bars start with a sweet, buttery shortbread crust, topped with a tangy lemon filling. Easy to follow instructions. Each luscious bar only 3 net carbs.
5 from 1 vote
Print Pin Rate
Course: Dessert, Snack
Cuisine: all
Keyword: best keto desserts, best low carb dessert, keto lemon bars, lemon desserts, low carb desserts, low carb lemon bars
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling: 2 hours
Total Time: 2 hours 40 minutes
Servings: 16
Calories: 187kcal

Equipment

  • 1 9x9 baking pan glass or aluminum

Ingredients

  • FOR THE SHORTBREAD CRUST
  • 2 cups Almond flour Superfine, blanched
  • cup Granulated sugar substitute Swerve, truvia
  • ¼ tsp Coarse salt Kosher, Sea
  • 6 tbsp Butter, unsalted, melted
  • FOR THE LEMON FILLING
  • ¼ cup Almond flour Superfine, blanched
  • 2 tbsp Coconut flour
  • ¼ tsp Xanthan gum
  • ¼ tsp Coarse salt
  • ½ cup Powdered sugar substitute Swerve, truvia
  • 4 tbsp Butter, unsalted, room temperature
  • ¾ cup Fresh lemon juice
  • 2 tbsp Lemon zest
  • 4 large Eggs
  • 1 large Egg yolk

Instructions

  • Preheat the oven to 350 degrees F. Spray baking spray on bottom and sides of glass dish or metal pan. Line with parchment paper, hanging over two sides.
  • MAKE THE FILLING FIRST as it needs to be poured over crust as soon as the crust comes out of the oven. In a large bowl, whisk together almond flour, coconut flour, powdered sugar substitute, salt, and xanthan gum. Using fork, stir in softened (room temperature) butter until dough comes together.
  • Whisk in room temperature eggs and yolk until well-blended. Slowly drizzle in lemon juice. Add zest (optional) and mix well.
  • NEXT, MAKE THE CRUST. In a large bowl, combine almond flour, granulated sugar substitute, and salt until blended. Stir in melted butter. Using fingers, spread the dough evenly into the bottom and ½ inch up the sides of the lined pan. Bake at 350° F until crust is lightly browned, about 12-15 minutes. Reduce the oven temperature to 325°F.
  • Immediately pour the lemon filling into the crust and bake 12-15 minutes, or until a slight jiggle in center remains. Remove from oven and cool completely in the pan on wire rack. Refrigerate at least 3 hours.
  • Lift sides of parchment paper to remove. Cut into 16 squares. Dust with powdered sugar substitute, if desired.

Notes

Serves 16. Each lemon bar contains 3 net carbs. 
Small bubbles or cracks on baked lemon bars are normal and do not affect taste. 

Nutrition

Nutrition Facts
Keto Low-Carb Lemon Bars Recipe
Serving Size
 
1 bar
Amount per Serving
Calories
187
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
77
mg
26
%
Sodium
 
80
mg
3
%
Potassium
 
140
mg
4
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
216
IU
4
%
Vitamin C
 
4
mg
5
%
Calcium
 
44
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Real Keto Recipes, Real Easy

Joanie and Amy Robach show you just how easy it is to cook incredibly healthy meals that taste great and ensure healthy nutrition

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