These keto lemon bars are everything a classic lemon bar should be—bright, tangy, silky smooth—without the sugar or carbs. Featuring a buttery almond-flour shortbread crust and a luxuriously creamy lemon custard filling, this dessert delivers bold citrus flavor with a melt-in-your-mouth texture.
Unlike dry or eggy low-carb versions, these bars bake up rich and custard-like, thanks to the perfect balance of eggs, keto sweetener, and fresh lemon juice. They slice cleanly, chill beautifully, and taste even better the next day—making them ideal for entertaining, meal prep, or an indulgent keto treat.Naturally gluten-free, sugar-free, and low net carbs, these lemon bars fit perfectly into keto, low-carb, and diabetic-friendly lifestyles.
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Ingredients
Keto Shortbread Crust
- 2 cups almond flour (blanched, fine)
- ⅓ cup powdered erythritol or monk fruit sweetener
- ¼ tsp sea salt
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
Keto Lemon Filling
- ¾ cup powdered erythritol or monk fruit sweetener
- 3 large eggs, room temperature
- ⅔ cup fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- ¼ cup heavy cream
- 2 tbsp butter, melted
- ¼ tsp xanthan gum (for structure)
Instructions
Prepare the Crust
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a bowl, combine almond flour, sweetener, and salt. Stir in melted butter and vanilla until a soft dough forms. Press evenly into the pan and bake for 12–15 minutes, until lightly golden. Set aside.
Make the Lemon Filling
Lower oven temperature to 325°F (165°C).
Whisk sweetener and eggs until smooth. Add lemon juice, zest, cream, melted butter, and xanthan gum. Whisk until fully combined and silky.
Bake
Pour filling over warm crust. Bake for 18–22 minutes, until the center is just set with a slight jiggle.
Cool completely, then refrigerate for at least 2 hours before slicing.
| Nutrient | (Per Bar – 1 of 16) |
|---|---|
| Calories | 170 |
| Total Fat | 15g |
| Total Carbs | 6g |
| Protein | 5g |
| Sugar | 0 g |
