Indulge your sweet tooth with these Keto Lemon Bars! This low carb recipe has a buttery shortbread crust and the perfect lemon filling. No sugar needed!
Love fruity desserts? These Keto Berry Cheesecake Bars are another low carb way to satisfy your craving. OR give this holiday sugar free pecan cheesecake bar recipe a try…it’s topped with a pecan pie topping!
Why this Recipe is Best
Lemon Bars are a delicious dessert choice for anyone watching their carbs. Lemons have very few net carbs compared to many other fruits–and a little goes a long way in this lemon bars recipe!
- Made with monk fruit–a natural no carb sweetener.
- Lots of real lemon for a fresh zesty flavor.
- Shortbread crust is easy to make and gluten free!
Made from scratch, these have all the tangy, sweet taste of traditional lemon bar recipes. Only instead of loading them with sugar and flour, you’ll use a few tried and tested swaps to keep them keto friendly.
If you love dessert, be sure to try our mason jar ice cream recipe next!
Powdered monk fruit sweetener. This natural calorie free sweetener is my sugar substitute of choice for baking. It has exactly the same consistency as confectioner’s sugar with a simple sweet taste. No after taste either!
Almond flour. Using almond flour helps the crust stay together while keeping a light crumb. Make sure to use the almond flour NOT almond meal!
Coconut flour. We add a bit of this coconut flour to the lemon filling for thickness and structure. (It doesn’t add any coconut flavor at all.)
Lemon juice and zest. You’ll need the juice of about 2 lemons for this recipe. Freshly squeezed lemon juice is best!
Unsalted butter. Let it soften on the counter for a few minutes first to make it easier to blend with other ingredients.
The Gluten free crust. Combine the butter and monk fruit powder in a bowl. Add almond flour and salt. Use the paddle attachment of your mixer to combine until the crust forms a crumbly dough.
Press the crust into a square baking pan lined with parchment paper. Bake for 10 minutes.
Lemon bar filling. Whisk all the filling ingredients together until well combined. Pour the filling over the partially baked shortbread crust.
Bake the bars for 18 to 22 minutes. When the edges are lightly brown, remove the lemon bars to cool.
Refrigerate for at least 4 hours. Once chilled, slice into squares and enjoy!
Tips and Tricks
- Dust lemon bars with powdered monk fruit before serving for a pretty presentation.
- Do not overbake. Remember the filling will continue to ‘set’ as the bars cool. Then, chilling them for several hours helps them firm up to the ideal consistency!
- Bake lemon bars the night before and let them chill overnight. Who says you can’t have lemon bars for breakfast?!
Use room temperature lemons to get the most juice out of them. You can also microwave your lemons for about 30 seconds. This softens them, helping release more juice.
These bars keep best in an airtight container in the refrigerator. Enjoy within 5 days.
After chilling and slicing, transfer bars to freezer safe bags. They, keep well frozen for several months.
When the lemon bars are done, the crust will turn a light golden brown. The center will still look soft and jiggly.
More Low Carb Desserts
- Sugar Free Lemon Cookies
- Keto Chocolate Crinkles
- Sugar Free Peanut Butter Cookies
- Keto Chocolate Cheesecake
For the Shortbread crust
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered monk fruit sweetener
- 1 1/2 cups almond flour
- 1/4 teaspoon kosher salt
For the filling
- 1 cup powdered monk fruit sweetener
- 4 large eggs
- 3 Tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- 2 Tablespoons coconut flour
- Preheat oven to 350 degrees f. Line an 8x8-inch baking dish with parchment paper. Set aside.
- In a mixing bowl, combine butter and monk fruit for crust. Add almond flour and salt until combined. It will be crumbly, use the paddle of mixer until it combines. Press into bottom of prepared baking dish. Bake for 10 minutes.
- While crust is baking, start making the filling. In a mixing bowl, whisk together monk fruit, eggs, lemon juice, lemon zest, baking powder, and coconut flour. Mix until fully combined.
- Pour over partially baked crust. Return to oven for 18-22 minutes. Remove when the edges start to brown lightly and the middle will still be jiggly.
- Cool on wire rack and refrigerate for 4 hours or overnight.
- Slice into squares and serve. Dust with powdered monk fruit if desired.
Dust lemon bars with powdered monk fruit before serving for a pretty presentation.
Do not overbake. Remember the filling will continue to 'set' as the bars cool. Then, chilling them for several hours helps them firm up to the ideal consistency!
Bake lemon bars the night before and let them chill overnight. Who says you can't have lemon bars for breakfast?!
Serving Size:1 bar
Amount Per Serving: Calories: 144Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 62mgSodium: 55mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 4g
Tangy and sweet with an almond flour crust, Keto Lemon Bars are worth getting excited over! No one will miss the added sugar or carbs in this easy dessert recipe.