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    Home ยป Recipes ยป The Best Keto Lemon Bars

    The Best Keto Lemon Bars

    Published: Feb 22, 2021 by Monica Stevens Le ยท Leave a Comment

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    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.

    stack of lemon bars on a marble board with a bite taken out

    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!

    ingredients laid out and prepped in bowls to make lemon bars

    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! ๐Ÿ™‚

    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.
    lemon bare squares on parchment paper with powdered sugar

    Check out these Raw Paleo Lemon Bars!

    Made with fresh bananas, and a nut/date crust.

    Make It

    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.

    lemon bars in a baking pan before being sliced

    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!

    lemon bars on a marble board with powdered sugar on top

    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!

    1. Use fresh lemon juice! Nothing bottled or preserved, please.
    2. Top them off with powdered erythritol.
    3. Taste the filling before pouring it over the crust. If it's too tart for your liking, add another few tablespoons of erythritol.
    4. Let them completely set in the refrigerator before slicing and serving.
    stack of lemon bars with a bite taken out at the top

    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! ๐Ÿ˜‰

    overhead photo of lemon bars dusted with powdered sugar

    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?

    stack of gluten free and keto lemon bars on a marble board

    More easy keto desserts you'll love:

    Paleo and Keto Lemon Poppy Seed Bread

    Dairy Free Keto Chocolate Cake

    Keto Pear Crisp Recipe

    Keto Buttercream Frosting

    Paleo and Keto Chocolate Pudding

    stack of lemon bars on a marble board with a bite taken out

    The Best Keto Lemon Bars

    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.
    4.89 from 9 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 16
    Course: Dessert, Snack
    Cuisine: American
    Keyword: Keto Lemon Bars
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 16
    Calories: 161kcal
    Author: Monica Stevens Le

    Ingredients

    Filling

    • 1/3 cup erythritol powdered, see notes
    • 1/4 cup almond flour
    • 4 large eggs
    • 3/4 cup freshly squeezed lemon juice
    • 1 tablespoon lemon zest
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon dried turmeric optional, for brighter coloring
    • 3 scoops collagen peptides optional, see notes

    Crust

    • 2 1/2 cups almond flour
    • 1/4 cup erythritol see notes
    • 1/4 teaspoon kosher salt
    • 1/4 cup coconut oil melted, at room temp
    • 1 large egg
    • 1/2 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.

    Nutrition

    Calories: 161kcal | Carbohydrates: 5g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 56mg | Potassium: 33mg | Fiber: 2g | Sugar: 1g | Calcium: 49mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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