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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Lemon Bars Are A Tangy, Sweet Burst In Your Mouth
I’ve been making these keto lemon bars since 2019, but two things always bothered me despite their rave reviews: they’d sometimes crack, and they weren’t quite sweet enough. So, I recently tweaked the amounts and method based on your feedback, and here’s why I now love them even more:
- Ultra creamy, tangy, and sweet lemon filling – No one will guess these are sugar free lemon bars! They’re the perfect balance of sweet and tart, but not overwhelmingly sour anymore. I also adore the texture — it’s creamier than any lemon bar I’ve ever had, almost like my sugar free lemon curd.
- Buttery shortbread crust – Based on my popular almond flour cookies! Yes, that same one you might have loved in my magic cookie bars or peanut butter bars. And it’s amazing as ever.
- Low carb, gluten free, and dairy free – All at just 3.5 grams net carbs per bar!
- Easy to make – With just 7 ingredients, plus salt.
I made 6 batches of these low carb lemon bars this year to nail the no-cracks method, and my family ate all of them. So if you’re looking for a lemony keto dessert for spring or summer, make these with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto lemon bars recipe, what each one does, and substitution options. For measurements, see the recipe card.
Shortbread Crust:
- Wholesome Yum Blanched Almond Flour – It has a finer grind than other brands, for a better texture in your crust. Many other brands turn out gritty. If you want to use coconut flour for a nut-free version, I recommend using my coconut flour pie crust recipe.
- Besti Monk Fruit Allulose Blend – Other keto sweeteners should also work okay in the crust, but Besti locks in moisture so it turns out less dry. If you want to cut down on the number of different sweeteners you need, powdered Besti (in the filling below) should work fine in the crust as well.
- Coconut Oil – I’ve also had success using unsalted butter or butter flavored coconut oil.
- Egg (just one), Vanilla Extract (I like this brand), and Sea Salt (to balance the sweetness)
Lemon Filling:
- Besti Powdered Monk Fruit Allulose Blend – The type of sweetener is super important for the right texture in your sugar free lemon bars! Anything granulated or containing erythritol won’t dissolve and can crystallize, leading to a grainy, gritty texture. Most brands labeled “monk fruit” or “stevia” have these issues. Liquid sweetener won’t work either, as the filling won’t set. Powdered Besti is the only one I recommend here for a smooth texture, although powdered allulose would also work — you’ll need an extra 1/3 to 1/2 cup. Also note, some older reviews say these bars aren’t sweet enough, but in June 2025 I increased the amount of sweetener to address these.
- Wholesome Yum Almond Flour & Eggs – To set and thicken the filling. I don’t recommend egg substitutes here.
- Lemons – I highly recommend fresh lemon juice here, plus you’ll need the zest from a few of them, anyway. I use this lemon squeezer, and it makes juicing lemons so fast and easy. I usually just grab a big bag from my local warehouse club! I have made these keto lemon bars using this organic bottled lemon juice as well, but even with this quality brand, the flavor is nowhere near as good as fresh.
How To Make Keto Lemon Bars
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the filling. Juice and zest the lemons. In a large mixing bowl or a huge measuring cup (I use this one for convenient pouring later), stir together the almond flour, powdered Besti, and salt. Whisk in the eggs, then the lemon juice and zest. Set aside near your oven area.
- Make the crust dough. In another large bowl, whisk the almond flour, Besti, and salt for the crust, breaking up any lumps. Mix the vanilla into the melted coconut oil or butter, then add to the dry ingredients. Add the egg and mix until a crumbly dough forms.
- Bake the crust. Press the dough into a square baking dish (I use this one). Poke holes with a fork to prevent bubbling, then bake until firm and golden on the edges.
- Bake with filling in a water bath. While the crust is still hot, immediately pour the filling over it. Place into a hot water bath and bake again until almost set, but still a bit jiggly — a lot like a keto cheesecake. I use this baking dish for the water bath, and fill it with boiling water from a kettle before placing the smaller dish of bars inside.
- Cool gradually, then chill to set. Turn the oven off and prop the door open with a wooden spoon. Cool like this until the filling is set and lukewarm (not hot or cold), then cool completely on the counter. Finally, cover and refrigerate the keto lemon bars to set completely before slicing.
My Recipe Tips
- Make the filling before baking the crust. You’ll have to pour it into the pan immediately when the crust is done, so it’s less stressful to have it prepared first. You might be able to mix it while the crust bakes if you have all your ingredients measured out upfront, though, which I always do anyway (mise en place and all!).
- Mixing the filling in my extra-large measuring cup makes for easier pouring. Any large bowl will work, but the cup is convenient for pouring. A bowl with a spout is great, too.
- Don’t overmix the filling. Too many bubbles can cause your sugar free lemon bars to crack. I usually whisk the eggs to ensure they incorporate, but when I add the lemon juice and zest, I mostly just stir with the whisk.
- For the crust, you can whisk the egg in a separate bowl first if you like. I usually just whisk it right in the bowl in one spot before incorporating into the flour mixture. Less dishes this way!
- Mix the dough well. It might seem dry, but I find it helpful to press with the back of a spatula until it comes together and there’s no powder left. The texture should be like a thick cookie dough.
- Don’t use a metal pan. The acidic lemon juice can react with the metal and give your keto lemon bars a bitter taste. Even though we’re lining the pan, I still recommend avoiding metal. I prefer this glass pan because it has a lid that’s convenient for refrigerating the bars in the last step (and storing them, too).
- Poke holes in the crust to prevent bubbling. I use a fork, but a toothpick works, too.
- If the filling seems separated before pouring over the crust, stir gently first. Again, you don’t want a lot of bubbles, but just enough for the texture to be uniform. Once I didn’t do this and ended up with some areas of egg separated from the lemon juice – not good.
- The water bath is crucial if you don’t want cracks. I’ve been making this keto lemon bar recipe for years and honestly, they always cracked on me. More recently, I tested multiple ways and the water bath method was the only one that didn’t lead to cracks. If you don’t mind cracks, though, you can skip it and simply bake for 22-26 minutes, until set.
- Be careful not to overbake. The key is to turn off the oven when the filling is still a little jiggly, not fully set!
- Cut straight down and wipe your knife between cuts. The filling is very soft and can stick to your knife, so this will help you get smoother cuts.
- Dust the bars with more powdered Besti at the end if you like, but only right before serving. It soaks in if you do it in advance. I used the smallest sieve from this set. I also like lemon slices on top of the bars, but that’s definitely optional.
- These low carb lemon bars are very creamy with a soft filling, so they’re a little fragile. The best way to pick them up is by the crust!
Keto Lemon Bars
My sugar free, keto lemon bars have a creamy, tangy, and sweet lemon filling over a buttery almond shortbread crust. Just 7 ingredients!
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Ingredients
Tap underlined ingredients to see the ones I use.
Lemon Filling:
Shortbread Crust:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Filling:
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Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8-inch glass baking dish with parchment paper, hanging over the sides. (I use these parchment paper sheets that are the perfect size without needing to cut them.)
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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 large bowl or extra-large glass measuring cup, stir together almond flour, powdered Besti, and salt.
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Whisk in the eggs, until uniform. Stir in the lemon juice and lemon zest, until smooth. Set aside near your oven area.
Crust:
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In a large bowl, combine the almond flour, Besti, and sea salt. Whisk to break up any lumps.
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Melt the coconut oil in a small bowl in the microwave, or over low heat on the stove. Remove from heat and add the vanilla. Pour the coconut oil mixture into the dry ingredients and mix.
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Add the egg. Whisk at the edge of the bowl, then mix well until a dense dough forms.
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Press the dough into the lined pan. Poke holes in the crust with a fork. Bake for 11-12 minutes, until firm and golden on the edges. Meanwhile, boil a kettle (or pot) of water and get a 9×13 baking dish.
Assembly:
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Remove the crust from the oven, and reduce the oven temperature to 325 degrees F. Immediately pour the filling over the crust. Pull out your oven rack, place the baking dish on it, and place the smaller baking dish with the lemon bars inside. Pour the boiling water into the outer baking dish, going partway up the sides of the inner dish, so it’s at about the same height as the filling inside the dish. (This is a water bath, similar to one you’d use for a cheesecake.)
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Slide the oven rack back into the oven and bake the keto lemon bars for 20-24 minutes, until the filling is just slightly jiggly in the center if you gently shift the pan (again, similar to a cheesecake).
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Turn the oven off and prop the door open with a wooden spoon. Cool like this for 30-45 minutes, or until the filling is set and just lukewarm (not hot).
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Remove the lemon bars from the oven, but keep them in the water bath. Cool completely on the counter (keep the hot baking dish on a trivet).
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Cover the bars and refrigerate for at least 2 hours to firm up more. If you like, dust with more powdered Besti 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.
Maya’s Recipe Notes
Serving size: 1 bar, or 1/16 of entire recipe
- Tips: Check out my recipe tips above to help you make the prep process easier, get the best filling texture, avoid cracks, and more.
- Storage & meal prep: I always make these keto lemon bars the day before, so they have time to set. You can store them in the refrigerator for up to 3-5 days — if they last that long.
- Freeze: You can freeze the bars for up to 3 months. Thaw in the fridge overnight, or on the counter for 1-2 hours.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Lemon Bars
222 Comments
Sue Ashby
0I made this recipe, and they are delicious! I would rate 10/10, and they weren’t hard to make
Barbara
0I made these lemon bars today to serve as our after dinner dessert and they were delicious! Thank you for sharing.
Roberta
0Hi, I have loved all of your recipes that I have tried. I have a technical question that I know has probably been asked before. This recipe calls for 1/4 c coconut oil, melted and some recipes ask for 1/4 c coconut oil and then in the directions it states to melt the coconut oil. Am I right in assuming if it says: -“1/4 cup coconut oil, melted“, you melt first then measure – “1/4 cup coconut oil”, then later in the directions it says to melt coconut oil, that I use as the displacement method to measure it as a solid? Thank you for making this clearer in my mind. I think it is all in the way it is stated.
Wholesome Yum M
0Hi Roberta, Yes, you have that correct! I will usually state ‘measure solid, then melt’ if needed.
Ana
0HI Maya! I love your recipes, but this one didn’t hit the spot for me. While the crust and filling are tasty, the proportions are off. The crust is massive compared to the filling, which is a very thin layer. I like lemon bars where the filling is at least twice as thick as the crust.
Carri
0My layers were perfectly even. Yes the crust was pretty thick but the filling equaled it. Maybe you used a larger pan than was recommended? Or maybe your filling leaked down below?
Joan
0I made this today and it is YUM! I pressed the crust into a 9×13 baking pan. I doubled the filling and it came out great. Next time I will add a little less lemon juice.
Tara
0Can this recipe be doubled and baked in a larger pan?
Wholesome Yum M
0Hi Tara, I have not tried making this recipe in a larger quantity. Please let us know how it turns out if you decide to try it.
Christina
0Do you think I could use just egg whites in this recipe or are the yolks needed?
Wholesome Yum M
0Hi Christina, The recipe needs the egg yolks. The texture would change completely without them.
Lena Madden
0Would pecan flour work for this crust?
Wholesome Yum M
0Hi Lena, Yes that should work fine in this recipe.
Mary Mulholland
0Hi! First of all THANK YOU for providing low carb recipes— love them!! My question for you is, can you substitute coconut flour for almond flour with a nut allergy? Thank you!
Wholesome Yum M
0Hi Mary, I’m sorry, I don’t think that will work for this recipe.
Pamela Dipman
0I love this recipe! I have added a bit more sweetner but I have made it 4 times and made a hard copy to share.
Julie
0Darn, I messed it up! Got both kinds of sugar that you recommended but ONLY used the allusose in both filling and crust – forgot to use the powered kind for the filling. Did I ruin it??
Wholesome Yum M
0Hi Julie, Your filling may be a bit grainy, but they should still taste great!
Lynne
0I’m allergic to coconut can I use olive oil instead?
Elese
0Grass-fed butter would be awesome, but that’s just me. 🙂
Wholesome Yum M
0Hi Lynne, Yes, I think that should work.
Lianne Aultman
0I would like to know what adjustments you would recommend for making these lemon bars in my silicon mini tart shells? That way It’s better portion control for my husband who is NOT keto but likes the snacks I make, both my non keto husband and son love the cheesecake cookies, but I use strawberries instead of raspberries!
Also I have your monkfruit with erythritol blend and I have allulose but I don’t have your allulose blend- which one do you recommend? Oh and I have swerve. Thank you for any suggestions you may have.
Wholesome Yum M
0Hi Lianne, I don’t believe the ingredients require any adjustments for tart pans, however, they will cook through faster so keep a close eye on them. Monk Fruit Erythritol will work for the crust, just know it will be more crisp in texture. To get the best consistency for the filling, I suggest using allulose. You will need to increase the amount to 1/3 cup + 1 tablespoon + 2 teaspoons of Wholesome Yum Allulose. Best wishes!
Laura
0Can you substitute almond flour with coconut flour? I have some coconut flour that I need to use up. Please let me know.
Wholesome Yum M
0Hi Laura, No, I don’t think this recipe would work with coconut flour. May I suggest Coconut Flour Blueberry Muffins, Coconut Flour Sugar Cookies, or Coconut Flour Bread.
Debbie
0I made these yesterday. I used superfine almond flour and the crust was GREAT! I used Swerve confectioner’s in the filling, and it was just a little too tart. I’ll add a little more next time I make them because this is a winner.
Christine
0I liked the tartness. I used fine monkfruit sweetener to offset the tart. Happy baking!
Leslie Sprinz
0Amazing lemon bars! Thank you for the recipe. I used butter instead of coconut oil and they were still amazing!
Samantha
0If I do not have a 9×9 pan on hand, do you suggest using an 8×8 or or 8×11.5?
Wholesome Yum M
0Hi Samantha, An 8×8″ pan will work fine.
Christine J.
0The recipe as written did not work for me. I made it three times! When I poured the liquid into the hot crust I noticed two things: 1) the monkfruit sweetner did not disolve 2) the liquid broke up the crust . With the second and third time, I increased the cooking time by 5 minutes each time. It didn’t burn and it was a beautiful golden color.
I think the crust needs to be thicker and therefore the ingredients must be doubled.
I also baked it in another pan with hot water. This is to keep it from cracking (lol). The result was not that pretty but I served it with berries and a little fine powdered Swerve. And it was delicious!
I’m going to try doubling the crust. Will post results next time.
Wholesome Yum M
0Hi Christine, The best sweetener to use for this recipe is Monk Fruit Allulose Blend. The allulose fully dissolves in the filling, so there isn’t any grittiness and the sweetener is fully incorporated. Bake time may be adjusted as needed since all ovens can vary slightly. It sounds like you’ve found a good time by adding 5 minutes.
Cassie
0Made these and love them! I used Swerve instead of the sweetener you recommended and they weren’t as sweet as they should’ve been. I sprinkled Swerve powdered sugar on top and they’re wonderful!!
Dawn
0Can Erythritol be substituted for the sweetener in this recipe?
Wholesome Yum M
0Hi Dawn, Yes, but it will give your recipe a slightly different texture. Your bars will be a bit more firm using erythritol instead of the soft textures that allulose provides. Also, I would increase the amount of sweetener to a scant 1/2 cup since erythritol isn’t as sweet as the blends are. Enjoy!
Lyle Drew
0I only had Splenda so used that for the sweetener like I do in most low carb recipes. I used a 10 inch round glass pan which made the filling thicker. I added an extra 5 minutes to both baking times like I do for most recipes. Topped it with some whipped cream after cooling and just before serving. Thanks for all your great recipes!
Jennifer
0I used erythritol instead of monk fruit sweetener, I guess that’s stronger because I used the amounts you listed and the bars were sour/bitter. Do you know how much erythritol to use offhand? I didn’t know if maybe you had experimented. The crust turned out ok with the erythritol not really being sweet, but that doesn’t bother me.
Wholesome Yum M
0Hi Jennifer, I have a great sweetener conversion calculator on the website! You can find it here.
Melissa
0This was super easy and very delicious. Just the sweet treat I needed. Great recipie!
Karen B
0Okay, I’ve made regular lemon bars before and had cravings after going Keto. I tweaked this to put only three tablespoons of almond flour, powdered the sugar and a tablespoon of lemon zest in the crust (like the normal recipe). Love, love, love this! It hits the spot for a sweet ending! Thank you.
Jo Anne
0Hard to find a yummy sugar free, gluten free and dairy free dessert that tastes great! A true crowd pleaser.
Tora
0I have loved loved loved everything I have made from your website, but I just did not love this one. I followed all of the directions and the texture came out perfectly. However, I found that these were more tart and not at all sweet. They don’t really taste desserty, like that amazing combination of sugar and lemon you find in non-keto lemon bars. I found the crust to also be bland and not very sweet. I used the swerve powder in these. Any idea where I went wrong? Thanks!
Jeremy
0Easy fix, sprinkle some powdered sugar free sweetener on the top
Wholesome Yum M
0Hi Tora, You can adjust the sweetness if you like your lemon bars sweeter and less tart. Also, when you add lemon zest, make sure you are only zesting the top (yellow) layer of the skin and not the white (pith) underneath the skin. The pith is quite bitter and a bit tart.
Karen
0This is so good it’s dangerous! I thought this filling was amazing, like non-keto lemon bars. I did find the directions to make this confusing. I feel like steps were left out, but I made it work. Will definitely make it again!
Michelle
0Unfortunately I didn’t like the flavor of the crust. I followed the instructions step by step and it just tasted too much like egg. The filling was ok. I love lemon so it wasn’t too bad. Overall, I won’t rate this more than 2 stars. I made this recipe because it had high ratings. I hope people are not discouraged to rate if they didn’t like it because I could have save time & money on these ingredients or make something else. (I use the best quality ingredients.) Thank you for allowing the comment.
Maya | Wholesome Yum
0Hi Michelle, Sorry to hear you didn’t like the bars. The entire crust has only one egg, but you can leave it out if you don’t mind bars that are just a bit more crumbly. Just confirming as well, did you use the same sweetener in the recipe? It’s brand new and makes a difference in the taste and texture compared to others.
Naomi
0The lemon bars came out great. I’m thinking this could work with lilikoi (passion fruit) well, but will have a high carb count
Tina Taylor
0I just made this… it’s soooo good! My hubby just started Keto (I’ve been eating keto for years now), and he is an very picky eater, especially when it comes to sweets. His comment “I bet you could make this and not tell anyone it’s Keto, and they wouldn’t even know the difference.” That’s a HUGE compliment! Thank you for this, I’ll be making it again.
Josh Dewitt
0The lemon filling is very liquidy what should I do?
Wholesome Yum M
0Hi Josh, You can add more almond flour to the filling if it is too loose.
Michelle Petty
0Can I use butter instead of coconut oil?
Maya | Wholesome Yum
0Hi Michelle, Yes, you can!
Beverley price
0These cakes are absolubtely gorgeous, thankyou for the recipe ,nicest recipe I’ve made on low carbs x
Jen
0Thank you for posting this recipe. I think it might need Xanthan gum & I don’t think it said to make the eggs room temp -needs that I think.
On mine, the lemon part of the bars were about 1/8 of an inch-barely there. Filling is very small & more than half the bar is almond crust. I feel like it needs to be a much thinner crust and much thicker lemon filling. I felt like I was really eating a bunch of almond crust with a tiny bit of lemon filling on top like a thin layer of icing.
Wholesome Yum A
0Hi Jen, sorry to hear these weren’t quite right. Did you use the same size pan? You could also half the amount of crust if preferred, but you’d have to alter the baking time and watch for browning much sooner.
Judy Kellner
0Can your lemon bar recipe be doubled and cooked in a 9×13 pan?
Wholesome Yum A
0Hi Judy, I haven’t tried that here since these bars are pretty filling. Let me know if you give that a try!
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!