Published: Apr 4, 2023 · Modified: Apr 26, 2026 by Jennifer Banz· 39 Comments

Easy Keto Lemon Bars (Sweet and Tangy, 2g Net Carbs)

Servings: 9

Cals: 255

Fat: 23

Carbs: 5

Fiber: 3

Protein: 8

Time: 45

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Keto lemon bars are one of those desserts I come back to again and again because they’re simple, reliable, and actually taste like a classic lemon bar. They have a buttery almond flour crust and a smooth, sweet and tangy lemon filling, without all the sugar.

The Keto Lemon Bars I Make on Repeat

What I love most about this recipe is how easy it is. There’s no need to pre-cook the filling or make a separate lemon curd. Everything comes together quickly, bakes in one dish, and gives you that bright lemon flavor and soft texture you expect, just in a low carb, keto-friendly version.

I’ve made a lot of low carb lemon desserts over the years, and this is the one that consistently turns out the best. The texture is smooth without being runny, the crust holds together without crumbling, and the lemon flavor is bright without being overpowering. It’s the kind of dessert you can make for family or take to a gathering and no one is questioning if it’s “keto” or not.

If you prefer something more cake-like, my keto lemon pound cake is another simple option with the same bright lemon flavor.

What you'll need

You only need a handful of simple ingredients to make these keto lemon bars. Everything works together to give you that classic sweet and tangy flavor without the sugar.

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. Just make sure it is a one for one replacement for sugar.

For the filling:

4 Large Eggs, beaten
½ Cup Powdered sugar free Sweetener - same as for the crust.
1 teaspoon xanthan gum
½ Cup lemon juice (about 2 lemons)
pinch of salt

Xanthan gum helps thicken the filling so your lemon bars set properly and slice cleanly. You only need a small amount, and it blends right in with no noticeable texture.

How to Make Keto Lemon Bars

For the crust:

Prep the dish and oven: Preheat your oven to 350F and lightly grease a 9x9 baking dish to prevent sticking.
Make the crust: Combine the almond flour, butter and 3 tablespoons of powdered 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 make 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.

sifting powdered sugar onto keto lemon bars

Storage

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.

Ingredient Substitutions

Dairy-free - You can make these keto lemon bars dairy-free by swapping the butter in the crust for refined coconut oil. It will still hold together well, though the crust may be slightly more delicate and won’t have the same buttery flavor.
Nut-free - You can make these lemon bars nut-free by swapping the almond flour for sunflower seed flour in a 1:1 ratio. The texture stays very similar, though the crust may bake a little darker, which is completely normal.

Tips from Jennifer's Kitchen

Don’t skip blending the filling. Even if it looks mixed, giving it a quick blend makes it completely smooth and helps the xanthan gum distribute evenly so you don’t get any lumps.
Press the crust in firmly. I like to use the bottom of a measuring cup to really pack it down so it holds together when you slice the bars.
Let them cool completely before cutting. I know it’s tempting, but this is what helps the filling set and gives you clean squares instead of a soft center.
Use fresh lemon juice. It makes a big difference in flavor and gives these that bright, tangy taste that makes lemon bars so good.

Frequently Asked Questions

Why didn’t my lemon bars set?

This usually comes down to not blending the filling well enough or not letting them cool completely. The xanthan gum needs to be fully incorporated, and the bars will continue to firm up as they cool.

Do I have to use xanthan gum?

The xanthan gum helps the filling thicken and set properly. If you leave it out, the bars will be softer and may not hold their shape as well.

Can I freeze keto lemon bars?

Yes, you can freeze them. Let them cool completely, then freeze in a single layer before transferring to a container. Thaw in the refrigerator before serving.

Can I use bottled lemon juice?

You can, but fresh lemon juice gives the best flavor. It’s brighter and less flat, which really makes a difference in a simple recipe like this.

Can I make these keto lemon bars ahead of time?

Yes, these are actually better made ahead. Let them cool completely, then refrigerate for a few hours so the filling sets fully and the bars slice cleanly.

If you love lemon desserts, here are a few more I make on repeat:

Keto Lemon Pound Cake – soft, sliceable, and great with coffee
Keto Iced Lemon Cookies – quick, sweet, and easy to make
Keto Lemon Blueberry Muffins – a great option if you want something you can grab and go

More Keto Desserts

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