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If the spring season was a dessert, this low carb lemon bars recipe would be it! I know you guys love chocolate (just like me, this is why we get along so well!) but wait until you try these keto lemon bars. They are both sweet and tart in the best possible way. I fully plan on bringing these sugar-free lemon bars to every gathering I attend this spring and summer. And while I never keep my low carb contributions a secret, this is one dessert that will have no one the wiser…
These keto friendly lemon bars feature my almond shortbread crust recipe, which is topped with a luscious lemon topping. Given the bright yellow color, they are a beautiful addition to any table and I think they have the potential to convert anyone who doesn’t believe in lemon desserts. Try it out and be sure to report back.
How To Make Keto Lemon Bars
Can you make lemon bars keto? Oh yes. And you should.
This low carb lemon bars recipe uses my new Besti monk fruit allulose blend. You need two kinds – granulated for the crust, and powdered for the filling to make it smooth (not grainy!).
The good news is that this low carb lemon bars recipe is incredibly easy!
We whip up the filling before the crust, so that the filling is ready to go into the crust right away when the crust is done baking. This is an important step because you want to be able to pour the filling into the crust as soon as it comes out of the oven.
Adding the filling to the crust right away – and immediately baking – helps the lemon filling set a bit on the hot crust so that it doesn’t seep below the crust. While the lemon bar still tastes good with filling below the crust, it’s not ideal.
I’ve got a few more tips to ensure that these keto lemon bars with almond flour turn out perfectly every time:
- Pro Tip 1: Don’t poke holes in the crust. This will cause the filling to run underneath it. While my almond flour pie crust calls for poking holes to prevent bubbling, do NOT do that with sugar-free lemon bars. Another way to prevent the filling from leaking out is to have parchment paper over all four sides of the pan – you don’t want to lose any of the filling, trust me!
- Pro Tip 2: These bars might crack a bit when they cool. After you cut the bars, the cracks aren’t that noticeable, but if you really want to avoid it, you can bake them in a water bath and watch them closely.
Can You Freeze Lemon Bars?
Yes, you can freeze lemon bars! And if you aren’t going to eat them within a few days, it’s a good idea to do so. The best way to freeze low carb lemon bars is to cut into squares and place on a baking sheet. Freeze them until solid, usually a few hours, and then you can wrap them in plastic wrap and store in a freezer bag.
They’ll last for about a month in the freezer. They will only last that long if you forget about them. 😉
Can You Make Sugar-Free Lemon Bars Ahead Of Time?
Yes, you actually want to make this low carb lemon bars recipe ahead of time, as they need time to properly set up before you cut into them. I usually make them the day or night before I serve them so they have time to set up. Store in the refrigerator overnight.
I like to add a sprinkle of powdered monk fruit sweetener with allulose before serving so they are extra-pretty, too!
Do Lemon Bars Need To Be Refrigerated?
Yes, lemon bars do need to be refrigerated. You can keep the sugar-free lemon bars out for a few hours (if you’re serving them for a gathering or party) but any longer they should be refrigerated. They’ll last 2-3 days in the fridge but again, see above they have never lasted that long in our house.
More Keto Low Carb Dessert Recipes:
- Low Carb Keto Cheesecake
- Low Carb Keto Tiramisu
- The Best Fudgy Keto Brownies
- Keto Coconut Macaroons – I made these with the same sweetener!
Tools To Make Keto Low Carb Lemon Bars:
Click the links below to see the items used to make this recipe.
- Microplane Zester – Not only is this the best way to get citrus zest, it’s also the easiest way to get minced garlic in seconds. It definitely makes this sugar free lemon bars recipe easy!
- Steel Bakeware – These are pretty much the only nonstick pans I use. You can buy the square cake pan (what I used for this low carb lemon squares recipe) but you’ll want the whole set.
Reader Favorite Recipes
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Keto Low Carb Lemon Bars Recipe
This low carb lemon bars recipe is perfect for spring and I'm sharing my tips for PERFECT keto lemon bars every time. These sugar-free lemon bars have just 7 ingredients!
Click underlined ingredients to see where to get them.
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Get Keto Sweetener For This Recipe
Meet Besti Monk Fruit Allulose Blend, the keto sweetener that tastes, bakes, dissolves, and browns just like sugar, with NO aftertaste and 0 net carbs.GET BESTI
Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line 9x9 inch (23x23 cm) pan with parchment paper, hanging over the sides.
Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a medium bowl, stir together almond flour and powdered sweetener.
Whisk in the eggs, lemon juice, and lemon zest, until smooth. Set aside.
To make the crust, combine the almond flour, sweetener and sea salt in a large bowl.
Stir in the melted coconut oil, then the egg and vanilla. The dough will be crumbly, but able to be pressed together.
Press the dough into the lined pan. Bake for about 13 to 16 minutes, until firm and golden.
Remove the crust from oven, and immediately pour the filling over the crust.
Return to the oven for 15 to 18 minutes, until filling is set, but still soft.
Cool completely on the counter, without moving or cutting. Cover and refrigerate for at least 2 hours before slicing.
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Serving size: 1 bar, or 1/16 of entire recipe
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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