Keto Lemon Bars
Bright, tangy lemon bars on a buttery almond flour shortbread crust, sweetened without sugar. That perfect sweet-tart curd, at just a few net carbs per bar.
Sunshine on a shortbread crust
Lemon bars are all about contrast: a crisp, buttery base against a jammy, tart curd. Going sugar-free does not change the technique much, because lemon and butter carry the flavor and the sweetener simply balances the pucker.
Blind-baking the crust until golden keeps it from going soggy under the curd, and cooking the filling gently on the stovetop or in a low oven prevents it from cracking or weeping. Patience during the chill is what gives you clean, sliceable squares.
- Bake the crust fully before adding the curd
- Strain the curd for a glass-smooth top
- Chill at least 3 hours before slicing
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Ingredients
- 2 cups blanched almond flour (net carbs →)
- 1/4 cup powdered erythritol (for crust) (net carbs →)
- 1/4 teaspoon salt
- 6 tablespoons butter, melted (for crust) (net carbs →)
- 4 large eggs (net carbs →)
- 2/3 cup powdered erythritol or allulose (for filling) (net carbs →)
- 2/3 cup fresh lemon juice (net carbs →)
- 1 tablespoon lemon zest (net carbs →)
- 3 tablespoons butter, melted (for filling) (net carbs →)
- 1 tablespoon coconut flour (net carbs →)
- Powdered erythritol for dusting (optional) (net carbs →)
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square pan with parchment.
- 2Mix the almond flour, powdered sweetener, salt, and melted butter for the crust until crumbly, then press firmly into the pan.
- 3Bake the crust for 12 to 15 minutes until golden, then set aside while you make the filling.
- 4Whisk the eggs, sweetener, lemon juice, lemon zest, melted butter, and coconut flour until smooth.
- 5Pour the filling over the warm crust and return to the oven.
- 6Bake for 18 to 22 minutes until the center is just set and no longer jiggly.
- 7Cool to room temperature, then chill at least 3 hours until firm.
- 8Lift out using the parchment, dust with powdered sweetener, and slice into 12 bars.
Nutrition (per serving)
Recipe FAQ
Can I use bottled lemon juice?
Fresh lemon juice gives noticeably brighter flavor and the zest adds essential oils bottled juice lacks. If you must use bottled, add the zest of a real lemon to compensate for the flatter taste.
Why did my filling turn out grainy?
Grittiness usually comes from granulated erythritol not dissolving. Use a powdered sweetener in the filling, and for the smoothest curd, strain the mixture before pouring it over the crust.
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What should I eat today?
Turn the ingredients you like or already have into a keto breakfast, lunch & dinner — net carbs counted.