Keto Lemon Bars with a sweet and tart lemony filling on an almond flour buttery pie crust and dusted with low carb powdered sweetener, make these bars simply heavenly.
Lemon desserts are my absolute favorite, as you can tell from the abundance of lemony treat recipes on my site.
This was inspired by my Keto Lemon Supreme Tarts recipe on this site.
There is just something so very magical when you combine sweet and tart citrus flavors together. Lemon treats make my mouth incredibly happy.
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Ingredients for shopping list
- Almond Flour
- Butter
- Low Carb Powdered Sweetener
- Lemons
- Eggs
- Coconut Flour
- Ground Cardamom *(optional)
See the printable recipe card for quantities.
Instructions
Preheat the oven to 350ºF(180ºC). Line an 8 x 8-inch baking sheet with parchment paper leaving two overlapping loose ends to pull later. Set aside.
In a large bowl, add the crust ingredients (almond flour, melted butter, and low-carb powdered sweetener).
Mix until fully combined, and forms a dough.
Add dough to the baking pan and press the dough with your hands and fingers to cover the bottom of the pan.
Bake the crust for 12 minutes, or until lightly golden brown.
While the crust is baking, to a medium bowl, add the softened butter, lemon juice, half of the zests, optional ground cardamom, and low-carb powdered sweetener. Whisk until smooth.
Add the eggs plus yolk, mix, then add the coconut flour and mix well. Set aside.
Remove the crust from the oven. While the crust is still hot, quickly pour the lemon filling over it and smooth it out with a spatula.
Return to the oven, and bake for an extra 15-20 minutes, or until the center is firm but still jiggles slightly when shaken.
Remove from the oven and let cool completely in the baking pan & Refrigerate in the pan for at least 2 hours before serving.
Sift the 2 tablespoons, of low-carb powdered sweetener, over the top of the lemon bars, and sprinkle with the remaining lemon zest.
Slice into 9 bars and serve.
Variations
- Lime - To make these lime bars just replace the lemon juice with lime juice, and replace the lemon zest with lime zest.
Equipment
I used an 8x8 Square Pan, and a Lemon Juicer with Microplane Zester to make these lemon bars.
Storage
Store the lemon bars in a covered container or covered pan in the refrigerator for up to 5 days. These can be frozen, but must be defrosted before serving, and don't reheat them.
📖 Printable Recipe Card
Keto Lemon Bars
Ingredients
The Crust
- 2 cups Almond Flour
- ⅓ cup Butter melted
- ¼ cup Low Carb Powdered Sweetener
The Lemon Filling
- ¼ cup Butter softened
- ½ cup Fresh Lemon Juice (juice of 2 lemons)
- Zest of one Lemon divided in half
- ¼ cup Low Carb Powdered Sweetener
- 5 large Eggs
- 1 large Egg Yolk
- 1 ½ tablespoon Coconut Flour
- ⅛ teaspoon Ground Cardamom optional
- 2 tablespoon Low Carb Powdered Sweetener for dusting
Instructions
- Preheat the oven to 350ºF(180ºC). Line an 8 x 8-inch baking pan with parchment paper leaving two overlapping loose ends to pull later.
- In a large bowl, add the crust ingredients (almond flour, melted butter, and low carb powdered sugar) and mix until fully combined, and forms a dough.
- Add dough to the baking pan and press the dough with your hands and fingers to cover the bottom of the pan.
- Bake the crust for 12 minutes, or until lightly golden brown.
- While the crust is baking, to a medium bowl, add the softened butter, lemon juice, half of the zests, optional ground cardamom, and low-carb powdered sweetener. Whisk until smooth.
- Add the eggs plus the egg yolk, mix, then add the coconut flour and mix well. Set aside.
- Remove the crust from the oven. While the crust is still hot, quickly pour the lemon filling over it and smooth it out with a spatula.
- Return to the oven, and bake for an extra 15-20 minutes, or until the center is firm but still jiggles slightly when shaken.
- Remove from the oven and let cool completely on the baking sheet, then refrigerate for at least 2 hours before serving.
- Sift the 2 tablespoons low-carb powdered sweetener over the top of the lemon bars, and sprinkle with the remaining lemon zest. Slice into 9 bars and serve.
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Notes
Nutrition
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Food safety.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Juliane says
Totally in love with this! SO good!
Erin says
These lemon bars are so good! I love the almond flour crust in this recipe.
Kris says
You would NEVER guess that these are keto. Super flavorful!! Thank you.
Jen says
These are so yummy! They were the perfect treat for my sweet tooth!
Heather says
These sound delicious and easy! And love the idea of adding a hint of cardamom...YUM!
LISA says
These sound delicious being celiac! What other sugar could I use.....regular sugar, brown, etc?
Stacey says
Hi Lisa, if you want gluten-free but not sugar-free then you can swap the sweeteners for regular powdered confectioners' sugar.