Shop
My
Custom
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)
Free Printable: Low Carb & Keto Food List
Get It Now
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:
-
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.)
-
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.
-
Whisk in the eggs, until uniform. Stir in the lemon juice and lemon zest, until smooth. Set aside near your oven area.
Crust:
-
In a large bowl, combine the almond flour, Besti, and sea salt. Whisk to break up any lumps.
-
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.
-
Add the egg. Whisk at the edge of the bowl, then mix well until a dense dough forms.
-
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:
-
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.)
-
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).
-
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).
-
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).
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
Keto Lemon Bars
230 Comments
Roy
0Tried the recipe, no 9 x 9 l I used 7.5 x 10.5 sheet pan.
The lemon did not come out clear bright yellow, more of an opaque yellow?
Maya | Wholesome Yum
0Hi Roy, It’s normal for the lemon part to be somewhat opaque and not completely clear, since it has almond flour in it. Make sure you’re using Besti for the sweetener though, as it’s the only one that dissolves well. I hope they tasted good!
Ann orr
0Do you have nutritional information for this recipe?
Maya | Wholesome Yum
0Hi Ann, Yes, nutrition info is on the recipe card above.
Debbie
0I left the lemon bars accidentally out overnight to cool are they still good to eat? It was 9 hours left out and now in refrigerator.
Maya | Wholesome Yum
0Hi Debbie, Persnonally I would still eat them if they look and smell fine, but you’d have to decide what you’re comfortable with in terms of food safety.
Sonia
0These turned out perfect! I adore lemon bars but I’m diabetic so am thrilled that there’s a delicious low sugar/carb option. Thank you so much for sharing so many of your amazing recipes, including this one! ?
Lynne Michaelson
0I just made these, with mixed results. The crust turned out fine, but the filling barely rose…it was was not even a 1/8″ thick. I was wondering if making the filling too much in advance may have caused it, in letting the beaten eggs sit too long. Any advice welcome.
The flavor was still good!
Wholesome Yum D
0Hi Lynne, These bars are not going to rise.
BKRN
0These bars are very nice. Satisfied my craving for lemons.
Janet
0Would erithrytol work instead of monk fruit?
Maya | Wholesome Yum
0Hi Janet, No, sorry, I don’t recommend erythritol for this recipe, it will make your bars gritty. You need an allulose-based sweetener like Besti, and I explained this in the post above.
C
0Tastes sweet and tart, and easy to make. You just have to make it ahead of time to leave time to cool both on the counter and then in the refrigerator.
ruby
0I live in the UK and sadly cannot purchase monk fruit here 🙁 do you have any alternatives? Thankyou ^-^
Maya | Wholesome Yum
0Hi Ruby, I tried this recipe with non-allulose-based sweeteners, but unfortunately they crystallize and/or don’t dissolve fully, so the texture turns out gritty. Hopefully the UK will approve it soon!
Omakk
0I was wondering is there a way to just make the filling in a way without the crusts?
Maya | Wholesome Yum
0Hi Omakk, I suppose you could bake the filling without a crust, but not sure that it would hold up to remove from the pan. You might prefer my recipe for sugar free lemon curd.
Renee
0Love this recipe I did add maple sugar to the lemon and egg mixture. Love it.
Christy
0I made this today and followed the recipe but subbed the coconut oil with avocado oil and it worked perfectly. (I’m not a fan of coconut). The shortbread complimented the lemon filling and I will be making this recipe again. Thank you for sharing!
susan
0Thanks for this recipe. I made these today. They take a bit more prep than many of your recipes but not too bad. I followed the recipe as written, used coconut oil for the crust. Baking time IS crucial on both steps, there is very little margin! They came out ok. IMO the sweetener in both lemon part and crust needs to be increased. I used Allulose. If I make them again ever, I’ll use butter, not coconut oil in the crust and 1/4 cup more sweetener, plus 1/4 more in the lemon part.
Maggie
0Hi, Maya – I make these with a fair degree of regularity, and I always seem to have a bit of an anomaly when I make the crust. I always follow the recipe the way it’s written, and each time I blind bake the crust, it puffs up big time in the middle. I have to pull it out, let it sit and deflate, then pour in the filling to bake as usual. Any ideas on what to do? Can you prick the crust with a fork, like you do with other shortbread recipes? Would that help with the puffing? Curious to hear your take on it!
Maya | Wholesome Yum
0Hi Maggie, Yes, I recommend pricking the crust with a fork to avoid this issue. I hope you like the recipe otherwise!
Ann
0Your lemon bars have such a pretty color to them! These sound delicious – we love everything lemon! Thanks for the share!
Jere Cassidy
0We just started using monkfruit, so I am glad to have this recipe. We have lemon trees so I always need a good recipe.
Gwynn
0Lemon Bars are one of my favorite desserts and making a low carb and keto version is a bonus! These bars are delicious!
Sean
0This was delightful, while on keto it is hard to find good tasting recipes that make you feel like you aren’t missing out on things.
Kim
0I really blew this one! My family has been sick for days, and I was craving something refreshing. Everyone thought this sounded good. I didn’t have fresh lemons and therefore decided it wouldn’t be as good, but it should still be yummy, so I used our “top notch” bottled lemon juice & no zest. Well, it was lackluster! Definitely follow Maya’s advice and use fresh with zest!!!
Kristyn
0Love these!! The almond shortbread crust is so good & goes great with the lemon. The curd is creamy & the perfect amount of tart & sweet!
Margo Ford
0Making it this weekend for family get together.
Criss
0This was quite tangy for my tastes. Could I reduce the lemon juice to 1/3 cup without ruining the recipe? Do I need to add other liquid in it’s place?
Maya | Wholesome Yum
0Hi Criss, I don’t recommmend reducing the amount of lemon juice, I would increase the amount of sweetener instead.