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!
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 the recipe card below.
For the shortbread crust:
2 Cups almond flour
6 Tablespoons Butter, melted
3 Tablespoons Powdered 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:
4 Large Eggs, beaten - we use the whole egg, not just the egg yolks!
½ Cup Powdered sugar free Sweetener
1 teaspoon xanthan gum
½ Cup lemon 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 the recipe 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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Keto Lemon Bars Recipe
For the crust:
- 2 Cups almond flour (click here to see my favorite on Amazon)
- 6 Tablespoons Butter, melted
- 3 Tablespoons Powdered Sweetener (Click here to see my favorite on Amazon)
For the filling:
- 4 Large Eggs, beaten
- ½ Cup Powdered Sweetener (Click here to see my favorite on Amazon)
- 1 teaspoon xanthan gum (click here to see my favorite brand on Amazon)
- ½ Cup Fresh lemon juice (about 2 lemons)
- pinch of salt
- Blender or hand-held mixer
For the crust:
- Preheat the oven to 350F and grease a 9x9 baking dish.
- Combine the almond flour, melted butter and 3 tablespoons of powdered lakanto sweetener in a large bowl.
- Pour the crust mixture into the casserole dish and press in 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.
For the filling:
- Combine the eggs, powdered sweetener, xanthan gum, lemon juice and salt.
- You 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.
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
These lemon bars were so simple to make and so yummy. I brought them to a friend’s house and they all LOVED them, as well as my partner who stole a handful before I brought them over. Amazing and will absolutely make again. Also, I used corn starch instead of xanthan gum because I did not have any on hand and it did the trick
I will double the filling next time
Next time I think I'll add a touch of lemon extract. I like a stronger lemon taste.
You could add lemon zest to punch up lemon flavor.
I wonder if I could seperate the eggs and beat the egg whites as a meringue... crust, topped with curd, topped with fluffy meringue. I’ll let you know if it works as I have so many lemons atm ?
What can we use if we don’t have xanthum gum and would the ratio be the same? Thanks!
I haven't tested this with anything else so I am not sure
You mentioned cornstarch. Is that a possibility
Phyllis Cheever says
Can I somehow add a cream cheese swirl to these lemon bars? It's the same one you can use for brownies. 8 oz cream cheese ,1/4 cup sweetener,1 lg egg ,1/2 teas. Vanilla. I'm just not sure how to incorporate it in them? Thanks honey love your recipes and I do share them lots!
I think that would work just like with the brownies!
Phyllis Cheever says
Thanks so much for getting back with me! I love all your recipes and always look forward to trying new ones of your! So far 100 percent fabulous!
Natalie Dixon says
Can I use limes instead of lemons
Sure but they would be like key lime bars, yum!
These were so good. And easy Definitely one of my new favorites. Thanks for sharing.
I have made this recipe three times. The first time I missed the word “melted” butter so I just naturally cut the butter into the almond flour as I would in normal baking and it turned out amazing. The next time I added melted butter to the almond flour and I didn’t like it as much. Third time I went back to cutting in the butter and the crust comes out nice and flaky.
Delicious! Quick and easy. My crust only needed 20 minutes.
Yum! You had me at tangy sweet lemon filling. Definitely perfect for pairing with that almond crust.
These look amazing! I love all things lemon.
Perfect dessert for those days you craving something sweet and don't wanna feel guilty about it!
Lemon bars are a favorite of mine. So glad to have a keto option for this family favorite. Thanks!
Tawnie Kroll says
I made these over the weekend and they were a hit - such a great use of almond flour. Thank you!!
Sara Welch says
This has me dreaming of spring! Love how easy this recipe is; looking forward to baking this over the weekend! Delish!
Lemon bars are my all time favorite!
I am still in look out for edible gifts around this holiday time. I think I have found what was looking for - these lemon bars! Going to make them ASAP and pack as gifts:)
Such a quick and easy way to satisfy a craving! These are amazing, thanks!
Yum! These bars are easy and delicious!
I can hardly believe these are keto -- SO tasty!
Its hard to find tasty keto desserts, this one is definitely one I will be making more then once!
Lisa Huff says
Perfect! I'm generally not a fan of lemon bars because they are way too sweet for me but these sound perfect. Pinning!
I love this recipe! These were so yummy and easy. I will definitely make again!
Paula Montenegro says
A lemon bar with a no-fuss lemon filling, I'm in! Wonderful post, detailed and with great process shots. I'm adding this recipe to my winter baking!
Dominique Boucher says
Can we use smwerve...granulated for the filling and the crust
yes, but your filling may be a little grainy