These tart and creamy keto lemon bars are easy to make, healthy, and taste like the real deal. They are made with almond flour, fresh lemon juice, and sweetened with erythritol. The recipe is gluten free, dairy free, and completely sugar free.
Easy keto lemon bars recipe
These keto lemon bars are incredibly tart and creamy, while remaining sweet and delectable.
Why This Recipe
I wanted to re-create a lemon bars recipe that's already on my blog but with keto ingredients that were high in fat, protein and low in carbs!
The ingredients you need for keto lemon bars:
You don't need very much to make this lemon bars recipe.
I love that a lot of the ingredients in the crust happen to also go into the filling. Talk about a double whammy that I can get on board with! 🙂
Here is what you'll need:
- Almond flour: Be sure to find a super fine almond flour like: Bob's Red Mill. It will really make for a lovely texture and end result.
- Erythritol: I like to use a granulated erythritol like Swerve in this recipe. When making the filling, I simply run it through a blender/food processor to turn it into a powder.
- Lemon juice: Be sure to use freshly squeezed lemon juice. Anything bottled/preserved will give you a funky after taste.
- Lemon zest: Really heightens all of the lovely, fresh lemon notes!
- Coconut oil: You can alternatively use butter if you'd like, but I love the light coconut flavor this adds.
- Egg: You will need eggs for the filling and the crust!
- Vanilla: So lovely paired with the fresh lemon flavors.
- Collagen peptides: Completely optional but adds a good amount of protein to each lemon bar.
- Turmeric: Also optional for color and vibrancy. Omit completely if you'd like.
How to make keto lemon bars
Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line an 8x8" baking pan with parchment paper, hanging over the sides.
Prepare the filling first, as you will want to pour it into the crust as soon as it comes out of the oven. In a medium to large mixing bowl, stir together the erythritol and almond flour.
Add the eggs, lemon juice, lemon zest, and vanilla.
The collagen peptides and turmeric are both optional but wonderful for extra protein and brighter coloring. If the collagen isn't whisking in smoothly, just run the mixture through a blender for a few seconds.
Taste and adjust accordingly. If it tastes too tart, be sure to add another few tablespoons of sweetener. Set this mixture aside.
To prepare the crust, mix together the almond flour, erythritol, and salt in a large mixing bowl. Gently stir in the melted coconut oil and mix until combined. Add the egg and vanilla and mix again.
The crust dough will appear and feel crumbly, and that's completely fine. You should be able to press it together with your fingertips.
Press the crust into the parchment-lined baking pan evenly with your finger tips and a little bit up the sides.
Bake for about 15 minutes or until firm to the touch and slightly golden. Remove from the oven, and pour the lemon filling on top of the crust.
Place the pan back into the oven to bake for an additional 15-20 minutes. You want the filling to be set but still soft to the touch.
Let the mixture cool for at least 1 hour on the counter before covering and refrigerating for an additional 2-3 hours before slicing and serving.
Top off with additional powdered erythritol, fresh lemon slices, or whipped cream- yum!
Tip
I highly recommend using fresh lemon juice in the recipe. Anything bottled or preserved will leave a funky aftertaste!
Tips for making the best keto lemon bars
I've come up with a list of quick and easy tips that will make your lemon bars really come out the best possible version of themselves!
- Use fresh lemon juice! Nothing bottled or preserved, please.
- Top them off with powdered erythritol.
- Taste the filling before pouring it over the crust. If it's too tart for your liking, add another few tablespoons of erythritol.
- Let them completely set in the refrigerator before slicing and serving.
What sweetener to use in keto desserts
I favor using erythritol. I find it to be so versatile, and it doesn't give me a stomach ache like using xylitol sometimes does.
You can buy it both in granular and powdered form. However, if you cannot find it in powdered form, you can turn it into a powder quite easily at home.
Simply run the granular sweetener through a coffee/spice grinder, a blender or a food processor for a few seconds & voila!
If you happen to use another sweetener in this lemon bars recipe and they turn out beautifully, do let me know in the comments section!
Do lemon bars needs to be refrigerated after baking?
Yes, absolutely. They will keep in the refrigerator for up to 3 days.
Beyond that, keep them in an airtight container in the freezer for up to 2 months.
You can defrost them for a bit before eating or eat them straight from the freezer for a firmer and chewier bite! 😉
Nutritional breakdown for lemon bars
These lemon bars taste so fresh and natural, not at all like the processed and marketed keto junk you may find at the grocery store.
I've broken down the nutritional information below per serving:
Calories: 161
Net Carbs: 5g
Fat: 14g
Protein: 8g
I find it so incredible that these taste as delicious as they do with only 5 grams of carbs per serving.
Is this real life, y'all? Can I eat the whole tray please?
More easy keto desserts you'll love:
Paleo and Keto Lemon Poppy Seed Bread
Dairy Free Keto Chocolate Cake
Paleo and Keto Chocolate Pudding
The Best Keto Lemon Bars
Ingredients
Filling
- ⅓ cup erythritol powdered, see notes
- ¼ cup almond flour
- 4 large eggs
- ¾ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- ½ teaspoon dried turmeric optional, for brighter coloring
- 3 scoops collagen peptides optional, see notes
Crust
- 2 ½ cups almond flour
- ¼ cup erythritol see notes
- ¼ teaspoon kosher salt
- ¼ cup coconut oil melted, at room temp
- 1 large egg
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line an 8x8" baking pan with parchment paper, hanging over the sides.
- Prepare the filling first, as you will want to pour it into the crust as soon as it comes out of the oven. In a medium to large mixing bowl, stir together the erythritol and almond flour.
- Add the eggs, lemon juice, lemon zest, and vanilla. The collagen peptides and turmeric are both optional but wonderful for extra protein and brighter coloring. If the collagen isn't whisking in smoothly, just run the mixture through a blender for a few seconds. Taste and adjust accordingly. If it tastes too tart, be sure to add another few tablespoons of sweetener. Set this mixture aside.
- To prepare the crust, mix together the almond flour, erythritol, and salt in a large mixing bowl. Gently stir in the melted coconut oil and mix until combined. Add the egg and vanilla and mix again. The crust dough will appear and feel crumbly, and that's completely fine. You should be able to press it together with your fingertips.
- Press the crust into the parchment-lined baking pan evenly with your finger tips and a little bit up the sides. Bake for about 15 minutes or until firm to the touch and slightly golden. Remove from the oven, and pour the lemon filling on top of the crust.
- Place the pan back into the oven to bake for an additional 15-20 minutes. You want the filling to be set but still soft to the touch. Let the mixture cool for at least 1 hour on the counter before covering and refrigerating for an additional 2-3 hours before slicing and serving.
- Top off with additional powdered erythritol, fresh lemon slices, or whipped cream- yum!
Notes
- Erythritol: If you cannot find a powdered erythritol, buy granular and simply run it through a spice grinder or food processor/blender to turn it into a powder.
- Collagen: It's really just to get extra protein into the recipe. It's completely optional and omitting will not change the result.
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