Go Back
Keto lemon bars stacked with creamy filling and almond crust, dusted with powdered sweetener, lemon slices and mint garnish.

Best Keto Lemon Bars

These keto lemon bars are a tangy, sweet, and low-carb dessert with a buttery shortbread base and smooth lemon filling. They are perfect for satisfying citrus cravings while staying keto-friendly. Easy to make and great for meal prep, they offer a refreshing treat without refined sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1½ cups almond flour
  • ¼ cup coconut flour
  • ½ cup powdered erythritol
  • ½ cup unsalted butter, melted
  • 4 eggs
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Extra powdered erythritol for dusting

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. Mix almond flour, coconut flour, melted butter, and part of the sweetener to form a dough. Press evenly into the pan.
  3. Bake the crust for 10–12 minutes until lightly golden.
  4. In another bowl, whisk eggs, lemon juice, lemon zest, vanilla, remaining sweetener, baking powder, and salt until smooth.
  5. Pour the lemon mixture over the baked crust.
  6. Bake again for 15–20 minutes until the filling is set but slightly soft in the center.
  7. Cool completely, then refrigerate for 1–2 hours.
  8. Slice into squares and dust with powdered erythritol if desired.

Notes

  • Use fresh lemon juice for best flavor.
  • Do not overbake to keep the filling soft and creamy.
  • Chill fully before slicing for clean cuts.
  • Can be made crustless for a lighter version.
  • Serve chilled, optionally with whipped cream.