Free Printable: Low Carb & Keto Food List
Get It NowThese low carb keto lemon bars are a must-have spring dessert! With a creamy, sweet, and tart lemon filling and buttery shortbread crust, nobody will believe these are sugar-free lemon bars, either. Just like with magic cookie bars, peanut butter bars, and keto lemon meringue pie, the layers of flavor take every bite over the top!
Why You’ll Love These Keto Lemon Bars
- Tangy, sweet flavor
- Buttery crust with luscious lemon filling
- Easy prep with simple filling and crust ingredients
- 3g net carbs per bar
- Naturally dairy free, gluten-free, and sugar-free
- The perfect keto dessert for lemon lovers!
For authentic crust and a super smooth filling, I turned to Besti Monk Fruit Allulose Blend (crystallized and powdered) for this recipe. Since it measures just like sugar but contains 0g net carbs, it’s easy to make a recipe like lemon bars keto friendly! It’s especially crucial for the filling, because unlike other sugar substitutes, Besti dissolves completely and doesn’t crystallize, which means a super smooth filling with no gritty texture.
I also use Wholesome Yum Almond Flour for the mouthwatering shortbread crust without the carb spike from refined flours.
Ingredients You’ll Need
This section explains how to choose the best ingredients for sugar-free lemon bars, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
For The Shortbread Crust:
- Wholesome Yum Almond Flour – With a super fine grind, this makes a buttery crust indistinguishable from a white flour version. You may be able to substitute coconut flour, but I haven’t tested it and you would need to add additional oil or eggs, since coconut flour is more drying. If you want to do this, it might help to use my coconut flour pie crust recipe as a starting point.
- Besti Monk Fruit Allulose Blend – Other keto sweeteners should also work okay in the crust, but using this crystallized monk fruit sweetener keeps it from getting too dense or dry, since Besti locks in moisture. If you want to cut down on the number of different sweeteners you need, Besti Powdered should work fine in the crust as well.
- Sea Salt – Balances the sweetness.
- Coconut Oil – Measured solid, then gently melted. Melted butter will also work.
- Egg – Use a whole, large egg. A flax egg might work as an egg substitute, but I haven’t tried it.
- Vanilla Extract – Use the best quality extract you can (this one is awesome!).
For The Lemon Filling:
- Besti Powdered Monk Fruit Allulose Blend – The sweetened used here is super important. Using anything granulated will yield a grainy result, anything liquid will prevent the filling from setting, and many brands of powdered sugar substitute will crystallize after cooling, resulting in a gritty texture as well. Powdered Besti is the only one I recommend here, though powdered allulose would also work — you’d need to use 33% more.
- Wholesome Yum Almond Flour – Helps thicken the filling.
- Eggs
- Lemon Juice – Fresh lemon juice makes a big difference here! Bottled juice will still work, but is less flavorful.
- Lemon Zest – Enhances the tart, lemony flavor. Don’t skip it!
How To Make Keto Lemon Bars
This section shows how to make lemon keto bars, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make filling. In a large mixing bowl, stir together almond flour and Powdered Besti for filling. Whisk in eggs, lemon juice, and zest. Set aside.
- Make crust. Combine almond flour, Besti, and salt together in a large bowl. Stir in oil, egg, and vanilla.
- Press. Press the shortbread dough into a square baking dish.
- Bake. Place crust in the oven until firm and golden.
- Add filling. After removing crust from the oven, immediately pour prepared filling over the top.
- Bake again. Bake until filling appears set, but is still soft.
- Chill. Cool the keto-friendly lemon bars completely on the counter, without moving or cutting. Then, cover with plastic wrap and refrigerate for at least 2 hours to set completely before slicing.
Tips For The Best Keto Lemon Bars
Here’s how to ensure that these keto lemon bars with almond flour turn out perfectly every time:
- Prep the filling first. 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.
- Don’t poke holes in the crust. This will cause the filling to run underneath it. While my almond flour pie crust (with similar ingredients) calls for poking holes to prevent bubbling, do NOT do that with sugar-free lemon bars.
- Use parchment paper. Another important way to prevent the filling from leaking out is to have parchment paper over all four sides of the pan.
- Bars may crack after cooling. Mine didn’t crack, but sometimes they can. 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.
Storage Instructions
Be sure 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. Store in the refrigerator for up to 3-4 days (if they last that long!).
Can You Freeze Lemon Bars?
Yes, you can freeze lemon bars. Cut them into squares and place on a baking sheet. Freeze until solid, usually a few hours. Then, wrap them in plastic wrap and store in a freezer bag or container.
Thawing Instructions:
Thaw frozen lemon bars in the fridge overnight before serving.
More Low Carb Lemon Dessert Recipes
Love keto desserts with a lemony twist? Try these next:
Tools To Make Sugar-Free Lemon Bars
- Microplane Zester – I used to think I hated zesting, until I tried this brand. It works so much better than others and makes collecting citrus zest a joy.
- Baking Pan – I love these pans, and this one is the ideal size for this keto lemon bar recipe.
Keto Lemon Bars
With an almond shortbread crust and tangy sweet lemon curd filling, this low carb keto lemon bars recipe is perfect for spring. Just 7 ingredients needed for easy sugar-free lemon bars!
Ingredients
Tap underlined ingredients to see where to get them.
Shortbread crust:
Lemon filling:
Instructions
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 9×9 inch (23×23 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
184 Comments
Bonnie
0I 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
0I 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
0Made 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
0Hi! 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
0Hi Gabriella, yes 350 is the correct temperature. Ovens can still vary, though!
Pat
0I read the recipe for the lemon bars. I don’t like coconut. Is there anything I can use as substitute.
Maya | Wholesome Yum
0Hi Pat, You can’t really taste the coconut oil much, but if you’re concerned you can use ghee or butter instead.
Suzanne
0I 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
0I 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
0My husband and I agreed it had too much lemon. Otherwise they were very good.
Nicole
0These 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
0Looking forward to making this.
I have on hand powdered swerve and granular truvia.
Can I sub?
Thanks.
Maya | Wholesome Yum
0Hi 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
0Loved this! Perfect result and super easy!
Mildred Millili
0When do you add the almond flour etc., to the eggs and lemon juice and zest?
Maya | Wholesome Yum
0Hi 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
0I 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
0These 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
0Absolutely 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
0Can you substitute butter for coconut oil. I ran out of coconut oil.
Maya | Wholesome Yum
0Hi Terri, Yes, you can!
Silver
0Do not use parchment paper for this
Heather Wolfe
0This 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
0I 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
0I 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
0Hi 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
0Just want to confirm that the lemon filling contains 4 eggs?
Maya | Wholesome Yum
0Hi Natalie, Yes, it does! Sorry about the confusion, I edited my comment.
Laura
0The recipe on this page does list 4 eggs in the lemon filling – is that right?
Maya | Wholesome Yum
0Hi Laura, Yes, that’s right. Sorry about the confusion, I clarified my comment.
Tina
0These 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
0Sweet and tart desserts are so good especially when they are made with lemon!
Sara
0I 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 🙂
Zuzana
0Just perfect recipe for upcoming springtime.
Megan Stevens
0I definitely don’t mind the cracks, and I’m a cook that prefers the convenient option. 😉 That filling was wonderful, and the texture and flavor of both together!
Lynda Haskins
0Hi, 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
0Hi 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
0I love anything lemon and these lemon bars were SO good! I love the texture from the almond flour!
Raia
0I love lemon bars, but had never tried to make them myself. These were so delicious!
Renee Kohley
0The shortbread crust looks super legit! My girls loved this – thanks!
Jean
0Lemon bars are my FAV and I love that you made these keto! They were absolutely delicious!
Sarah
0I LOVE lemon bars, these are delicious! I have friends and family following the keto diet, I’ll have to share this recipe with them 🙂
Jules Shepard
0I love everything about lemon recipes like this one! When I made it, it makes me think of sunny and lemony weather!
Margaret E Clegg
0These are perfect for Easter!
Laura Sheppard
0Hola 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
0Hi 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
0Can I sub Swerve powdered and granulated for the erythritol? Is the conversion amounts the same?
Maya | Wholesome Yum
0Hi 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
0These 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
0Followed 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
0Hi 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
0I had no idea lemon bars can be stored in the freezer. Great tip!
Gina Matsoukas
0These lemon bars were delicious and I love how there are only 7 ingredients in this recipe!
Linda
0I 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
0Delicious! You’d never guess that these are low carb.
Laura
0So amazing to see something good as these keto lemon bars made out of only 7 ingredients! They were perfect!
Natalie
0I love lemon bars! These are fabulous!
Kristen Wood
0These are so yummy!!
Laura
0These 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
0Thank 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. 🙂
SK
0This looks great! Do you think I can make just the filling and bake that, not make the crust?
Maya | Wholesome Yum
0You 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
0Why 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
0This 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
0Hi 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
0Hi 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
0Hi Christina, There is no arrowroot in this recipe, so don’t need to replace it with anything.
Michele Duggan
0Hi Maya, I can’t have any nut flours or coconut, so what flours would you recommend I substitute here?
Many thanks
Maya | Wholesome Yum
0Hi Michele, I haven’t tried it with a different flour, but either sunflower seed flour or sesame flour might work.
Caryl
0Maya, 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
0I haven’t, but the ones I listed are common replacements and should work for this.
Wendy
0Can I use butter instead of coconut oil for the crust?
Maya | Wholesome Yum
0Hi Wendy, Yes, you can!
Christina Brocato
0I’m allergic to tree nuts so I can’t do almond flour. Can these be done successfully with coconut flour?
Maya | Wholesome Yum
0Hi Christina, Sorry, no, they are too different. You might be able to do it with sesame flour or sunflower seed flour.