Bake yourself a delicious slice of summer with these SUPER easy keto lemon bars. These low carb desserts taste like a bite of sunshine!
Yes, they take a few easy steps, but trust me – they’re worth it! I’m so thankful for almond flour recipes – they let me recreate so many of my favorite low carb snacks into healthy, delicious, low carb recipes that I can have whenever I want!
And trust me, you’ll want these bright bites every single day. Let’s dive in!!
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These keto lemon bars are ridiculously gorgeous and taste addictive. They’ll be the best part of your day or the highlight of any event, plus:
- Simple, traditional ingredients that are easy to find!
- Ready in about an hour!
- A typical carby dessert is transformed into a decadent low carb delight!
This is a 2 part recipe, but you can do the second step as the first one bakes, so it’s pretty quick! These tips will have you enjoying bright summery flavors in no time!
A few of our staple low carb ingredients come together to make these decadent and velvety low carb lemon bars –
Almond flour – this gluten free four is a low carb staple. Almonds are blanched and finely ground to make flour in all kinds of coarseness. You’ll want a fine grind of flour for these low carb lemon bars — my favorites are Bob’s Red Mill or Trader Joe’s brand.
Xantham gum – This food additive helps bind and thicken foods, and is especially helpful in gluten free baking.
Erythritol – My favorite alternative sweetener, this plant-based sugar dupe is calorie free, carb free, and has no effect on blood sugar.
Lemon zest – The bright peel of citrus foods, called the flavedo, adds a hit of flavor and aroma when cooking and baking. Use a microplane or the fine edge of a box grater to scrape off the zest only until you get to the bitter white pith.
Butter – Keeping the butter COLD is what gives this crust that ultra buttery, crumbly texture we all crave from shortbreads and pie crusts — Which is why we take a few extra steps to freeze, grate and freeze again.
Trust me, the extra steps make a big difference in the texture!
Powdered Erythritol – Don’t feel like buying both low carb sweeteners? Toss your granular erythritol in a food processor until it’s in powdered form. Allow the dust to settle before opening the lid!
Tools To Make
A few simple tools make this cookie recipe easy breezy!
- Box grater – This classic tool is quite underutilized now that we can buy our cheese pre-shredded at the store! But, there are still many things we need it for, like getting this butter just the right size to give us a perfectly crumbly shortbread crust.
- 9×13 dish – I use a rectangular pan for making these low carb lemon bars, but you can use a 9×9 pan if that’s what you have. It’ll give you thicker bars, so adjust the nutrition.
- Parchment paper – this slippery paper makes it super easy to lift the bars out of the pan and makes clean up a breeze! I cut my parchment just a tad longer than the tray so I can lift the whole lemony cookie brick out at once.
Lemon bars have a tendency to dry out, so it’s important to keep these healthy snacks in an airtight container in the fridge. Keep them in a single layer, so they don’t stick together.
Can You Freeze Them?
Yes, and it’s a great way to keep them fresh if these low carb lemon bars are just snacks for you! A word of warning – the custard is delicate so you need to protect them.
After you cut the bars, wrap each bar well in plastic wrap, then store them all in a freezer bag. Take them out and let them thaw in the fridge overnight when you’re ready for some more!
Almost everyone puts their own spin on things like cookies – read on to see what you can customize!
- Use a different kind of crust. I modified my keto shortbread cookies recipe to make the crust for these bars, but you could also use my keto graham crackers as a crust.
- Add fruit. A great way to add some extra keto fruits to these keto lemon bars would be to sprinkle the top with fresh raspberries or blueberries
- Want to add a little crunch? Consider mixing up chopped coconut, walnuts with erythritol for a delicious “crumb” topping, similar to my low carb apple crisp or keto blueberry muffins!
Were you transported to a warmer season by these bright and light low carb lemon bars? Check out some of my other healthy desserts:
Keto Lemon BarsPrint Recipe Pin Recipe
- Place butter (1 cup) in the freezer for 30 minutes before starting.
- Grate the frozen butter with a box grater then place it back in the freezer for 10 minutes.
- Preheat oven to 350 F and line a 9x13 baking dish with parchment paper.
- In a large bowl, combine the xanthan gum (1 teaspoon), almond flour (2 cups), erythritol (3/4 cup) and lemon zest (1 teaspoon).
- Add the butter and toss to coat.
- Sprinkle into prepared baking dish. Use your spatula to smooth out the top so the crust is in an even layer.
- Bake in the preheated oven for 20-24 minutes until edges of the crust begin to brown.
- Set aside and cool.
- In a small bowl combine the baking powder (1/2 teaspoon), xanthan gum (1 teaspoon), and almond flour (1/4 cup) and set aside.
- In a large bowl, whisk the eggs (4 large in size).
- Add erythritol (1 cup), fresh lemon zest (2 1/2 teaspoons), fresh lemon juice (1/3 cup) and combine.
- Add almond flour (1/4 cup) mixture and combine.
- Pour filling over the cooled crust and bake in preheated oven for 25 minutes, or until the center of the filling is set.
- Allow the bars to cool in the pan.
- Once cooled, remove from the pan and slice.
- Sprinkle with powdered erythritol and enjoy!
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!