Keto Lemon Bars

Name: Keto Lemon Bars
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 Bars
Ingredients: 2 1/2 cups almond flour*; ½ cup unsalted butter or coconut oil; ¼ cup sugar-free sweetener; ¼ tsp sea salt; 5 large eggs; 1 cup lemon juice; 1 Tbsp lemon zest; 1/2 cup sugar-free granulated sweetener; 1/2 cup almond flour

User Reviews

4.5

87 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
16 Bars
Calories
176 kcal
Course
Main Course
Cuisine
American

Keto Lemon Bars

Tyler Espinosa

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6-Ingredient Keto Lemon Bars with an almond flour shortbread crust and a custard lemon layer. These bright, tangy perfectly sweet sugar-free bars are loaded with flavor!

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Ingredients

Servings

Lemon Bar Crust:

2 1/2 cups almond flour*
½ cup unsalted butter or coconut oil melted
¼ cup sugar-free sweetener
¼ tsp sea salt

Lemon Filling:

5 large eggs
1 cup lemon juice about 4 lemons
1 Tbsp lemon zest about 2 lemons, zested
1/2 cup sugar-free granulated sweetener
1/2 cup almond flour

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Instructions

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper.
Prepare the crust recipe by mixing all of the ingredients (melted butter, almond flour, sugar-free sweetener and sea salt), together in a large mixing bowl until a thick dough forms.
Transfer the dough to the parchment-lined pan, then use your hands to press it firmly into an even layer. Use a fork to poke several holes in the dough, which will allow the crust to bake evenly. Bake the crust on the center rack of the preheated oven for 12 to 15 minutes, or until golden-brown.
While the crust is baking, prepare the lemon bar filling. In a mixing bowl, whisk together the eggs, lemon juice and lemon zest.
Stir in the sugar-free sweetener and almond flour until combined. Note: you can also perform this step using a food processor if you prefer.
Once the crust is out of the oven, pour the lemon filling mixture over the crust. Bake the lemon bars for 15 to 18 minutes, until the filling appears set up but is still soft.
Remove the bars from the oven and allow them to cool on the counter completely before covering with plastic wrap and refrigerating for 2 hours. Once the bars have chilled in the refrigerator, tug on the parchment paper to transfer to a cutting board. Slice into bars, and enjoy!

Notes

*Depending on the brand of almond flour you use, you may need to add an additional 1/2 cup to 1 cup of almond flour to the crust mixture if it seems overly oily or wet. The consistency of the crust should be slightly crumbly and not overly oily.
Use maple sugar instead of sugar-free sweetener to make the bars paleo. You can also use regular granulated sugar.
Store any leftover keto lemon bars in an airtight container in the refrigerator for up to 7 days.