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My 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)
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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
By
My sugar free, keto lemon bars have a creamy, tangy, and sweet lemon filling over a buttery almond shortbread crust. Just 7 ingredients!
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Lemon Filling:
Shortbread Crust:
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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
230 Comments
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.