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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. đŸ˜‰
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
Tap 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.
Keto Low Carb Lemon Bars Recipe:
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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!
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PrintIngredients
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Shortbread crust:
Lemon filling:
Get Keto Sweetener For This Recipe
GET BESTIInstructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line 9x9 inch (23x23 cm) pan with parchment paper, hanging over the sides.
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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.
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Whisk in the eggs, lemon juice, and lemon zest, until smooth. Set aside.
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To make the crust, combine the almond flour, sweetener and sea salt in a large bowl.
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Stir in the melted coconut oil, then the egg and vanilla. The dough will be crumbly, but able to be pressed together.
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Press the dough into the lined pan. Bake for about 13 to 16 minutes, until firm and golden.
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Remove the crust from oven, and immediately pour the filling over the crust.
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Return to the oven for 15 to 18 minutes, until filling is set, but still soft.
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Cool completely on the counter, without moving or cutting. Cover and refrigerate for at least 2 hours before slicing.
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Recipe Notes
Serving size: 1 bar, or 1/16 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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156 Comments
Bonnie
I started doing the keto diet in March and have lost 20 pounds lemon bars are one of my favorite desserts. I tried this recipe and it was delicious along with that my 13-year-old granddaughter that they were great she did not know the difference at all and she’s really picky when it comes to food so maybe I can convert her yet!
Deb Taber
I have been following Keto for almost two years and have tried several “dessert” type recipes and most left me really disappointed, except these! Made them yesterday and was doing some “self talk” with expectations while mixing them up, but gosh, they are so, so good! I did have to cook the crust a bit longer, but live in Vegas and that might have something to do with it, but followed the recipe exactly and they turned out beautiful. I love lemon anything and these were the perfect lemon flavor. Now the hard part will be not eating the entire pan in one sitting. Will be making these again and signing up to follow your site!
Sue
Made these today – yum! I LOVE lemon desserts so decided to make these as my first keto recipe try. I halved the ingredients as didn’t have enough flour in but they still came out really well, I put in a narrow loaf tin instead. The only thing I would have preferred is the crust to be crisper – held together well with topping but was a little soft. I put on parchment paper which I note another commentor said not to do, could this be why, or should it not be crisp? For ref I baked it as per instructions and it did have a golden colour.
Gabriella
Hi! thanks for the great recipe. I noticed I needed more time in my oven to get just a tiny bit of browning and for the filling to set in the middle. I think my oven is right… is the temperature really supposed to be 350?
Wholesome Yum
Hi Gabriella, yes 350 is the correct temperature. Ovens can still vary, though!
Pat
I read the recipe for the lemon bars. I don’t like coconut. Is there anything I can use as substitute.
Maya | Wholesome Yum
Hi Pat, You can’t really taste the coconut oil much, but if you’re concerned you can use ghee or butter instead.
Suzanne
I loved the bars, the flavour was the right amount of tangy lemon and I had been craving lemon bars. No sugar for me and gluten free for a friend so great on both counts.The only problem I had was that once cooled and cut the filling seperated from the base. I am sure I followed the recipe directions accurately.
Mallari
I joined my mom on the keto diet at the beginning of the summer and all I have been craving are lemon squares and these hit the mark perfectly!!! They are so tart and creamy. The rest of the family who aren’t going low carb were shocked to find that the lemon bars I made were entirely keto…but it didn’t stop them from clearing the pan.
Linda Lohmeyer
My husband and I agreed it had too much lemon. Otherwise they were very good.
Nicole
These were so yummy. My teenagers didn’t realize it was keto and he devoured it. I made it for a family gathering and it’s was a huge success. Definitely going to make this again.
Tara
Looking forward to making this.
I have on hand powdered swerve and granular truvia.
Can I sub?
Thanks.
Maya | Wholesome Yum
Hi Tara, I haven’t tried it with those but should work fine – you need powdered sweetener for the filling and granulated for the crust.
Charlene
Loved this! Perfect result and super easy!
Mildred Millili
When do you add the almond flour etc., to the eggs and lemon juice and zest?
Maya | Wholesome Yum
Hi Mildred, You don’t add those to the eggs and lemon juice and zest, it’s the other way around – see step 3.
Noelene Tauris
I made this to take to a friends place on Anzac Day. It is absolutely delicious. Thank yo u so much for the recipe. I cut the sweetener down slightly as sometimes it can have a bit of aftertaste, but this was perfect
Bee
These are SO DELICIOUS!
I ran out of almond flour so had to use about 1/2 cup coconut. I also subbed some of the erythritol for stevia drops since erythritol messes with my tummy, so I’m not sure what this did to the end product but they were still so so yummy. I ate ALL of them in two days. *drools*
The lemon topping is like custard and the crust is dense and sweet you can’t even tell it’s gluten free.
Also I do dairy free keto so I’m so happy these don’t have any dairy!
THANK YOU!
Sally
Absolutely delish! I made these because I’ve been eating so much sugar since stay home started in NYC. These are such a good version of lemon bars! My only comment is that I swerve and thought it could have been a little sweeter, so I sprinkled some powdered swerve on top. I later found the sugar substitute converter in the comments and will use it next time., I probably needed to add more. Thank you for this recipe!
Terri
Can you substitute butter for coconut oil. I ran out of coconut oil.
Maya | Wholesome Yum
Hi Terri, Yes, you can!
Silver
Do not use parchment paper for this
Heather Wolfe
This is to die for! I have taken them to neighbors, friends, family. They are amazed when I tell them what is in it or more importantly, what is not! Tart, crumbly and delicious!
Vicki
I rarely comment on recipes but this one is absolutely amazing. I couldn’t wait the 2 hours for chilling so cut a slice as soon as cooled, yummy. Reminds me of lemon meringue pie without the meringue! I live on a boat and even with the movement the topping came out level and delicious. Thank you
Lyle
I tried the recipe but it turned out very dry. This recipe version uses just 1 egg but I see the same recipe circulated today states 4 eggs. That probably would be better.
Maya | Wholesome Yum
Hi Lyle, Sorry to hear it was dry for you. Was it over-baked? It should not be dry at all. I’m not sure what recipe version you are referring to, but this recipe has always been the same, with 1 egg in the crust and 4 eggs in the filling.
Natalie
Just want to confirm that the lemon filling contains 4 eggs?
Maya | Wholesome Yum
Hi Natalie, Yes, it does! Sorry about the confusion, I edited my comment.
Laura
The recipe on this page does list 4 eggs in the lemon filling – is that right?
Maya | Wholesome Yum
Hi Laura, Yes, that’s right. Sorry about the confusion, I clarified my comment.
Tina
These look so beautiful! I never thought of making lemon bars with almond flour before, but I’m really looking forward to trying it. Saving this recipe!
Anne Lawton
Sweet and tart desserts are so good especially when they are made with lemon!
Sara
I love anything lemon and these bars were delicious!! The lemon slice garnish is so cute too! I’m thinking these would look great to make again at our Easter brunch!! Thanks for sharing đŸ™‚
Zuzana
Just perfect recipe for upcoming springtime.
Megan Stevens
I definitely don’t mind the cracks, and I’m a cook that prefers the convenient option. đŸ˜‰ That filling was wonderful, and the texture and flavor of both together!
Lynda Haskins
Hi, I used truvia, erythritol with stevia I tried a little bite after it cooled before I put it in the fridge and it made me feel nauseous. Can you explain why?
Maya | Wholesome Yum
Hi Lynda, Sorry, I have no idea why. Unless you have an allergy or intolerance to one of the ingredients, I would wonder if one of them had gone bad…
Joni Gomes
I love anything lemon and these lemon bars were SO good! I love the texture from the almond flour!
Raia
I love lemon bars, but had never tried to make them myself. These were so delicious!
Renee Kohley
The shortbread crust looks super legit! My girls loved this – thanks!
Jean
Lemon bars are my FAV and I love that you made these keto! They were absolutely delicious!
Sarah
I LOVE lemon bars, these are delicious! I have friends and family following the keto diet, I’ll have to share this recipe with them đŸ™‚
Jules Shepard
I love everything about lemon recipes like this one! When I made it, it makes me think of sunny and lemony weather!
Margaret E Clegg
These are perfect for Easter!
Laura Sheppard
Hola Maya!
I live at 7500 ft elevation in Central Mexico. I LOVE lemon bars, but I have celiac and hashis. I have not been able to enjoy them for several years, so was excited to try your recipe. I used organic almond flour and NOW brand erythritol. The crust didnt harden – it stayed a bubbly mess. I went ahead and poured the filling on and kept baking, and it came out an inedible, mushy mess. Maybe it was the altitude?
Suggestions?, Laura
Maya | Wholesome Yum
Hi Laura, Sorry to hear you had issues with it! I don’t live at high altitude so can’t test it there. It sounds like the crust just needed to bake for longer. Did it get golden for you like the picture? If not, bake it for longer until it looks like the picture of the baked crust above. After that you can pour the filling on. Hope you’ll try that and think it should work!
Karen Guthrie
Can I sub Swerve powdered and granulated for the erythritol? Is the conversion amounts the same?
Maya | Wholesome Yum
Hi Karen, I haven’t tried it but you should be able to. The amount would be a bit less – check the sweetener conversion calculator here.
Mindy
These turned out absolutely perfect! Thank you for this recipe! These were delicious and did not taste at all like they were low-carb/no-sugar!
My baking time was a 3-4 minutes longer, which was probably due to oven variations and altitude.
Debs
Followed your recipe and the crust did not turn out. It was very crumbly even though baked. Tasted good but not enough “binding” to it. Lemon curd was good but I added 1/4 teaspoon baking powder to it.
Maya | Wholesome Yum
Hi Debs, Sorry you had issues with it. Did you use all the same ingredients? Was your almond flour blanched and finely ground? It’s hard to say what went wrong without being in the kitchen with you. I’m glad you liked the taste and hope you’ll still enjoy with a spoon.
Julia
I had no idea lemon bars can be stored in the freezer. Great tip!
Gina Matsoukas
These lemon bars were delicious and I love how there are only 7 ingredients in this recipe!
Linda
I make a gluten-free lemon bar but never thought about making them with a lower sugar content. I’ve never used erythritol before but might try it since I have a weakness for lemon bars and this would allow me to eat them with a little less guilt.
Tara
Delicious! You’d never guess that these are low carb.
Laura
So amazing to see something good as these keto lemon bars made out of only 7 ingredients! They were perfect!
Natalie
I love lemon bars! These are fabulous!
Kristen Wood
These are so yummy!!
Laura
These lemon bars look amazing! I’m so excited to eat lemon bars again! Question: Can you use Swerve instead? While I would love to buy the sweetener you recommend, I currently have Swerve in my house. My understanding is that Swerve is slightly sweeter than plain erythritol, so would the amount of Swerve in the recipe differ?
Maya | Wholesome Yum
Thank you, Laura! Yes, you can use Swerve, you’d need just a bit less – use scant measurements. I hope you’ll get the chance to try the sweetener I used as well. đŸ™‚
SK
This looks great! Do you think I can make just the filling and bake that, not make the crust?
Maya | Wholesome Yum
You can, but you’d have to eat it with a spoon. I think it would be difficult to pick them up without the crust.
Gayle
Why not try it in custard cups! If you have silicone cups ( I have the little individual rectangle ones) you could use those too. It’s worth a try.
Kristine Lynch
This looks delicious, I don’t like the Erythritol sweetener or other Stevia ones , so what can I use instead please , could I use Honey ??
Maya | Wholesome Yum
Hi Kristine, Just to clarify, erythritol sweetener does not have any stevia in it – in case that was the issue for you. A liquid sweetener like honey won’t work well – you need a granulated sweetener for the crust and a powdered one for the filling, so that it sets properly.
Christina
Hi Maya! Thanks so much for the recipe…Do I have to use arrowroot or is there a replacement that can be used?
Maya | Wholesome Yum
Hi Christina, There is no arrowroot in this recipe, so don’t need to replace it with anything.
Michele Duggan
Hi Maya, I can’t have any nut flours or coconut, so what flours would you recommend I substitute here?
Many thanks
Maya | Wholesome Yum
Hi Michele, I haven’t tried it with a different flour, but either sunflower seed flour or sesame flour might work.
Caryl
Maya, did you try this with another flour? I’d love to make for my daughter, but she’s also allergic to nuts. Thanks!
Maya | Wholesome Yum
I haven’t, but the ones I listed are common replacements and should work for this.
Wendy
Can I use butter instead of coconut oil for the crust?
Maya | Wholesome Yum
Hi Wendy, Yes, you can!
Christina Brocato
I’m allergic to tree nuts so I can’t do almond flour. Can these be done successfully with coconut flour?
Maya | Wholesome Yum
Hi Christina, Sorry, no, they are too different. You might be able to do it with sesame flour or sunflower seed flour.