Keto Lemon Bars

Craving a refreshing treat that’s low in carbs but high in flavor? These keto lemon bars offer the perfect balance of tangy citrus and creamy texture without any of the guilt. 

I’ve made these more times than I can count, and they’ve quickly become a go-to whenever I need a dessert that’s both satisfying and keto-friendly. Plus, they’re naturally gluten-free and sweetened without sugar, making them a hit with just about everyone.

These low-carb lemon bars pair wonderfully with a cup of tea or keto coffee, making them ideal for brunch, afternoon snacks, or even light desserts after dinner. They’re also a great addition to a keto dessert platter alongside treats like keto brownies, peanut butter bites, or Mini Keto Key Lime Cheesecakes. 

Because they use simple ingredients like almond flour and lemon juice, they’re perfect for beginner bakers or anyone new to keto baking. If you enjoy desserts with lemon, this is one you’ll want to try.

What are Keto Lemon Bars?

Keto lemon bars are a sugar-free, low-carb adaptation of the classic lemon bars you might have had growing up. Traditionally, lemon bars consist of a buttery shortbread crust topped with a lemon custard filling. 

In the keto version, almond flour replaces traditional flour, and low-carb sweeteners step in for sugar. The result? A rich, zesty treat that satisfies your sweet tooth without kicking you out of ketosis.

This dessert is inspired by traditional American lemon bars, which have roots in vintage cookbooks from the 1960s. Home bakers loved how easy it was to combine simple pantry staples to create a dessert that tasted fresh, bright, and special. 

Today, we take that same concept and adjust it for a healthier lifestyle. These are truly gluten-free keto lemon treats you’ll come back to again and again.

Ingredients to make this Lemon Bars Recipe

To make the best keto lemon bars, you need a few carefully selected ingredients. Each one plays a unique role in achieving the right texture and flavor.

Blanched Almond Flour – Used for the crust, almond flour gives the base its soft, shortbread-like texture while keeping the carbs low.

Unsalted Butter – Adds richness and helps bind the almond flour together for a buttery, firm crust.

Vanilla Extract – Adds warmth and depth of flavor to both the crust and the filling.

Eggs – Provide structure and help the lemon filling set into a smooth custard.

Lemon Juice – The star of the show, lemon juice gives the filling its bright, tangy flavor.

Lemon Zest – Intensifies the citrus flavor and adds fragrance.

Coconut Flour – Helps thicken the lemon filling while keeping it gluten-free.

Granulated Sweetener – Replaces sugar to keep the recipe low-carb and keto-approved. I like using erythritol or monk fruit.

Salt – A small amount balances the sweetness and enhances all the other flavors.

How to Make Keto Lemon Bars

Making keto lemon bars might seem intimidating if you’re new to keto baking, but it’s actually quite simple. Follow these steps and you’ll have a tray of delicious lemon bars ready in no time.

1. Prepare the oven and pan. Preheat your oven to 350°F. Line an 8×8” baking pan with parchment paper or lightly grease it.
2. Make the crust. In a mixing bowl, combine almond flour, melted butter, and vanilla extract. Stir until it forms a crumbly dough.
3. Press the crust into the pan. Use your hands or the back of a spoon to press the crust evenly into the bottom of the prepared pan.
4. Bake the crust. Place it in the oven and bake for 10–12 minutes, or until the edges begin to turn golden. Remove and let it cool.
5. Lower the oven temperature. Reduce the heat to 325°F while the crust cools.
6. Prepare the lemon filling. In a large bowl, whisk together the eggs and egg yolk. Add the lemon juice, lemon zest, vanilla extract, coconut flour, granulated sweetener, and salt. Mix until everything is smooth and combined.
7. Pour the filling over the crust. Slowly and evenly pour the lemon mixture over the cooled crust.
8. Bake again. Return the pan to the oven and bake for 20–25 minutes, or until the lemon layer is fully set and doesn’t jiggle in the center.
9. Cool completely. Remove from the oven and let it cool at room temperature. Then place it in the refrigerator for at least 1–2 hours to firm up.
10. Cut and serve. Once set, slice into 9 squares. Dust the tops with a keto-friendly powdered sweetener if desired.
    

Tips for Making this Low-Carb Lemon Bars Recipe

• Use fresh lemon juice for the best flavor—bottled lemon juice can taste flat.
  
• Let the crust cool completely before adding the filling to prevent sogginess.
  
• Sift your coconut flour before adding it to the filling to avoid clumps.
  
• Refrigerate the bars for a clean slice.
  
• Use parchment paper for easy removal from the pan.
  
• Make a double batch and freeze some for later.
  
• If the bars crack on top, they’re still delicious—just cover with powdered sweetener.
  
• Taste your filling before baking to adjust the sweetness.
  
• Always use room-temperature eggs to prevent curdling.
  

Frequently Asked Questions

Can I use another flour instead of almond flour?

Almond flour is best for texture and flavor, but if you need a substitute, sunflower seed flour can work for a nut-free version. Keep in mind that coconut flour cannot be swapped in equal parts—it absorbs much more liquid and will change the texture entirely.

How do I store keto lemon bars?

After they’ve cooled and been sliced, store them in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, place parchment paper between layers and freeze them for up to 2 months. Let them thaw in the fridge before serving.

Can I make these dairy-free?

Yes, you can use melted coconut oil instead of butter in the crust. The flavor will be slightly different and may have a light coconut note, but the bars will still be delicious and hold together well.

Have you tried keto lemon bars? Then make sure to rate and review this recipe so others know what to expect. I’d love to hear how they turned out for you—whether you made them for a family gathering, a brunch with friends, or just a quiet afternoon treat. Your feedback helps others feel confident trying new low carb lemon bars in their own kitchens.

These bars are a staple in my keto dessert rotation because they’re simple, reliable, and full of bright flavor. Once you’ve made them, you’ll see why they’re a favorite for so many people following a keto or gluten-free lifestyle. So grab your lemons, preheat that oven, and treat yourself to one of the best easy keto desserts with lemon out there!