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!
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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.
Whisk in the eggs, lemon juice, and lemon zest, until smooth. Set aside.
To make the crust, combine the almond flour, sweetener and sea salt in a large bowl.
Stir in the melted coconut oil, then the egg and vanilla. The dough will be crumbly, but able to be pressed together.
Press the dough into the lined pan. Bake for about 13 to 16 minutes, until firm and golden.
Remove the crust from oven, and immediately pour the filling over the crust.
Return to the oven for 15 to 18 minutes, until filling is set, but still soft.
Cool completely on the counter, without moving or cutting. Cover and refrigerate for at least 2 hours before slicing.
Serving size: 1 bar, or 1/16 of entire recipe
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