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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.
Course Dessert, Snack
Cuisine American
Keyword Keto Lemon Bars
Prep Time 10 minutes
Cook Time 30 minutes
Servings 16
Calories 161kcal

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

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