Keto Low Carb Lemon Bars Recipe (2024)

This Keto Low Carb Lemon Bars Recipe reminds me of visiting my grandparent's. My grandma's speciality and my Dad's favourite has always been lemon bars.

These ones are cut into larger thicker slices but in my family we've always eaten them cut into cute tiny squares which personally I really enjoy…because it means you get to eat more. At least it seems like you do, haha.

Either way, these keto low carb lemon bars are bound to fill any gnawing lemon craving.

The rich lemon filling sits atop a beautiful soft shortbread. The touch of almond extract is actually my favourite part!

Tools I Used To Make Keto Lemon Bars With Shortbread Crust

• Mixing Bowl
• Whisk
• Low Carb Substitution Guide– This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale– AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

Ingredients In Almond Flour Keto Lemon Bars

• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brandofcoconut flourfor this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Xanthan gum This is used to create a batter more similar to that of white flour. It helps give baked goods a nicer more traditional flour consistency.
• Powdered/Granular Monkfruit Erythritol Sweetener– I use the SoNourished brand for bothgranularandpowderedsweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. But it bakes well in any recipe.**UPDATE**lately I’ve switched over toTHIS brandof powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Vanilla Extract

Tips For Making Coconut Flour Keto Lemon Bars

• When making these keto lemon bars, be sure to use powdered sweetener in the filling. I've used granular monkfruit/erythritol sweetener before and it tends to make the squares crunchy.
• You'll need about 2 large lemons for this lemon bar recipe! But you can also use fresh unsweetened lemon juice that's in a can or bottle if you prefer.
• If you want to avoid clumps of flour in your squares, you can actually mix the coconut flour with a little of the lemon juice first to make a “slurry” then add this back to the whole mixture.
• Bake these until they are just “set” kind of like a cheesecake, it can have a little jiggle but should be pretty much set.
• Don't be tempted to cut into the lemon bars early!! If you do, you may end up with a liquidy mess. These benefit greatly from being refrigerated.
• Like This Recipe? I now have aKeto Christmas Desserts Recipe Ebookavailable for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

Keto Lemon Bars Recipe

Serves: 24

Ingredients:

Crust

• 3/4 cupcoconut flour, 84g
• 1 cup + 2 tbspalmond flour, 134g
• 1/4 tsp salt (1/2 tsp if using unsalted butter)
• 1 tspxanthan gum(optional, helps dough stick together)
• 1 cup butter, softened, 250g
• 1/2 cup powdered monkfruit/erythritolsweetener, 96g (or another sweetener to taste)
• 1/2 tspalmond extract (optional)
• 1/2 tsp vanilla extract

Filling

• 1 1/2 cups powdered monkfruit/erythritol sweetener, 300g
• 1/4 cup coconut flour, 28g
• 1/2 tsp xanthan gum
• 1/8 tsp salt
• 1 1/2 tbsp lemon zest, 7g (zest from 2 lemons)
• 1/2 cup lemon juice, 125ml or ~1 1/2 large lemons, juiced and strained to remove any seeds
• 4 large eggs, room temperature
• 2 large egg yolks, room temperature
• 3/4 cup heavy cream, 180ml
• 1/2 tsp vanilla extract
• additionalpowdered monkfruit/erythritolsweetener

Directions:

1. Pre-heat oven to 350*F.
2. In a large bowl, whisk together all of your crust dry ingredients, including the sweetener.
3. In another bowl, beat the butter, almond extract and vanilla extract until light and fluffy.
4. Add the butter mixture to the dry ingredients and stir until a thick dough forms.
5. Use your hands to press the dough evenly into the bottom of a parchment-lined 9x13inch pan.
6. Bake the crust for 20-25min or until browned around the edges (it may still be slightly soft in the center but will set later).
7. While your crust is baking, whisk together your lemon juice, lemon zest, flour, sweetener and salt. Just before your crust finishes baking, also whisk in the heavy cream, vanilla extract, eggs and egg yolks. Whisk well to fully incorporate everything and remove any large bits of flour.
8. Pour the lemon mixture over the crust and place the pan bake in the oven.
9. Reduce the oven temperature to 325*F and continue to bake everything until the filling just barely jiggles and is pretty much set (it will set a little more as it cools). This should take anywhere from 30-40min depending on your oven.
10. Remove the lemon bars and let them cool on the counter until the pan is no longer hot to the touch, then transfer them to the fridge for at LEAST 2 hours before using the parchment to pull them out of the pan.
11. Use a sifter and some powdered sweetener to dust the tops of the squares then cut them into 24 pieces (if you are like my family and like smaller squares you can even slice those pieces into halves!) Serve chilled or room temperature and enjoy!

Nutrition for 1 bar (1/24th of recipe): 151 calories | 14g fat | 1.5g NET carbs | 2.7g protein | 1.2g fibre

Like This Recipe? I now have aKeto Christmas Desserts Recipe Ebookavailable for purchase that includes over 50 of my best Christmas recipes along with sauces, frostings, glazes and more!

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