Zesty Keto Lemon Bars
These keto lemon bars are the perfect low-carb snack. They’re tangy, sweet, and delicious. The best part is that each bar contains just 3.2 net carbs, so you can enjoy these jewels guilt-free.
With just a few ingredients and ready to eat in under 30 minutes, this keto dessert can be made anytime you need a lemon and sweet fix.
Why I Love Keto Lemon Bars
I am in love with the zesty flavor of these keto lemon bars. They just make my taste buds come alive, and I love that they’re so easy to make.
They are also a hit at any party or gathering. I mean, who doesn’t love zesty lemon?
What You Need to Make These Low-carb Lemon Bars
Here are the few simple ingredients you need to make these delightful low-carb lemon bars.
- 3 large eggs
- 2 lemons, zested and squeezed to yield ¼ c. lemon juice
- ¾ c. + 1 T. monk fruit sweetener or erythritol, divided
- ¼ c. coconut flour
- 8 T. unsalted butter, melted
- 1 c. + 5 T. almond flour
How to Make Keto Lemon Bars
- Add eggs, lemon juice, 1 T. lemon zest, ¾ cup monk fruit sweetener, and coconut flour to a blender container. Blend until smooth and creamy. Place in refrigerator until slightly thickened, 15-20 minutes.
- When ready to bake, preheat the oven to 350° F and line an 8×8-inch square baking pan with parchment paper.
- In a medium mixing bowl, add melted butter, almond flour, and the remaining tablespoon of monk fruit sweetener. Mix until a smooth dough forms.
- Press almond flour crust into the prepared baking pan. Par bake crust for 7 minutes.
- Remove the crust from the oven and set aside to cool slightly while the filling thickens in the refrigerator.
- Pour the filling over the crust and bake until the center is set 18-20 minutes.
- Remove the lemon bars from the oven and place them on a cooling rack. Let them cool completely before slicing and serving. Enjoy!
PinVariations and Suggestions
While I haven’t tried this yet, I believe you can substitute the lemon for lime if you prefer that citrus fruit. If you do try this, let me know how it goes!
I use monk fruit for most of my baking, but if you have another keto sweetener you prefer, you can use that instead.
How to Store Keto Lemon Bars
You can safely store leftover keto lemon bars in the fridge for up to one week. I generally don’t store anything in my fridge longer than five days, but that’s just me.
You can easily freeze these beauties for up to 3 months. When you’re jonesing for a lemon bar fix, simply take them out of the freezer and let them thaw on the counter.
If you love lemon desserts as much as I do, you might also really like this Low-Carb Lemon Ricotta Cookies Recipe and you don’t even have to be a pastry chef to make them!
You might also like some of these keto desserts!
- Keto Chocolate Mug Cake
- Strawberry Cheesecake Ice Cream
- The Best Brownie Recipe Ever
- Keto Peanut Butter Cookies
Zesty Keto Lemon Bars
Ingredients
- 3 large eggs
- 2 lemons zested and squeezed to yield ¼ c. lemon juice
- ¾ c. + 1 T. monk fruit sweetener or erythritol divided
- ¼ c. coconut flour
- 8 T. unsalted butter melted
- 1 c. + 5 T. almond flour
Instructions
- Add eggs, lemon juice, 1 T. lemon zest, ¾ cup monk fruit sweetener, and coconut flour to blender container. Blend until smooth and creamy. Place in refrigerator until slightly thickened, 15-20 minutes.
- When ready to bake, preheat oven to 350 degrees F and line an 8×8-inch square baking pan with a piece of parchment paper.
- In medium mixing bowl, add melted butter, almond flour, and remaining tablespoon of monk fruit sweetener. Mix until a smooth dough forms.
- Press almond flour crust into the prepared baking pan. Par bake crust for 7 minutes.
- Remove crust from oven and set aside to cool slightly while the filling thickens in the refrigerator.
- Pour the filling over the crust and bake until the center is set, 18-20 minutes.
- Remove from oven to a cooling rack and let the lemon bars cool completely before slicing and serving. Enjoy!
Notes
Nutrition
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