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+ servings
A stack of 4 keto lemon bars against a white background

Keto Lemon Bars

Classic lemon bars made keto! Perfectly tart and sweet, this keto dessert is quick and easy to prepare and guaranteed to satisfy any sweet tooth. One of my family's favorite keto treats.
Prep: 10 minutes
Cook: 45 minutes
Cool 30 minutes
Total: 1 hour 25 minutes
Yield:12 bars

Equipment

  • Oven
  • 8x8 baking dish
  • parchment paper
  • 2 Large bowls
  • Fork
  • wire cooling rack
  • whisk
  • Sifter or fine mesh sieve

Ingredients

For the Shortbread Crust

  • 6 tablespoons unsalted butter melted but not bubbling
  • 2 ½ cups super-fine blanched almond flour
  • ¼ cup Confectioners' Swerve see Notes
  • 1 pinch salt
  • 1 teaspoon finely grated lemon zest

For the Lemon Filling

  • 4 large eggs at room temperature
  • cup fresh lemon juice juice from approximately 5 lemons
  • ¼ cup super-fine blanched almond flour
  • cup Confectioners' Swerve

Suggested Toppings (All Optional)

  • Confectioners' Swerve
  • thinly-sliced lemon quarters

Instructions

For the Shortbread Crust

  • Preheat oven to 350° Fahrenheit. Line 8x8 baking dish with parchment paper, leaving just enough parchment paper hanging out sides of dish to use as handles later. Set baking dish aside.
  • Add melted butter, almond flour, Swerve, salt, and lemon zest to large mixing bowl. Mix well until ingredients are thoroughly combined to form shortbread dough.
    Lemon bar crust dough in a large glass mixing bowl
  • Transfer dough to prepared baking dish. Press dough across bottom of dish in one even layer, making sure dough reaches into all 4 corners of dish.
    Lemon bar crust in a baking dish
  • Place baking dish in preheated oven. Bake 15 to 20 minutes, or until crust is just golden.
  • Once desired color is achieved, carefully remove baking dish from oven and set aside to cool on wire cooling rack 5 to 10 minutes.

For the Lemon Filling

  • Crack eggs directly into large mixing bowl, then add lemon juice, almond flour, and Swerve. Whisk ingredients together vigorously until mixture is well combined and thick.
  • Pour lemon filling directly onto pre-baked crust, smoothing filling out into one even layer and into corners of dish.
  • Return baking dish to oven. Bake 20 minutes or until filling is fully set but still soft and slightly jiggly. Be careful not to overbake.
    Keto lemon bars in a square baking dish
  • Carefully remove baking dish from oven and return to wire cooling rack. Allow dish to cool to room temperature, at least 30 minutes.
  • Once lemon bar mixture has cooled completely, place baking dish in refrigerator until completely chilled.

To Serve

  • Remove baking dish from refrigerator. Use edges of parchment paper to lift large lemon bar sheet out of baking dish and transfer to flat surface.
  • Use sharp, warmed knife to cut large lemon bar sheet into 9, 12, or 16 lemon bars, depending on preferred portion sizes.
  • If desired, lightly sprinkle Confectioners' Swerve over top of lemon bars using sifter or fine mesh sieve. Garnish each bar with thinly-sliced lemon quarters and serve immediately. Alternately, place prepared lemon bars in airtight container and refrigerate until ready to serve.

Notes

  • Confectioners' Swerve: Powdered erythritol will work in its place, but you may need to use more of it to match the sweetness. For powdered erythritol, try cup in the crust and ¾ cup in the filling.
  • Dusting: Don't overdo the Swerve or erythritol at the end. Too much will have a cooling effect that throws off the overall taste of the bars, so keep it light.
  • Make it Dairy Free: Use vegan butter. 
  • Make it Vegan: Use vegan butter and follow this recipe for vegan lemon curd.

Nutrition

Serving Size: 1 keto lemon bar | Calories: 221kcal | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 69mg | Potassium: 229mg | Total Carbs: 18g | Fiber: 12g | Sugar: 2g | Erythritol: 4g | Net Carbs: 2g | Vitamin A: 255IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 2mg
Recipe By:Cheryl Malik