2 keto lemon bars on parchment paper with 3 lemons bars on a white plate
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Easy, Keto Low-Carb Lemon Bars Dessert

Easy, Keto Low-Carb Lemon Bars Dessert is a quick sugar-free and gluten-free recipe that uses almond flour and fresh lemons to make a delicious treat perfect for the keto diet. With only 3 net carbs per serving, enjoy these completely guilt-free!
Course Dessert, Snack, treat
Cuisine American
Keyword easy keto desserts, keto dessert, keto lemon bar, low carb lemon bar
Prep Time 10 minutes
Cook Time 40 minutes
cooling 40 minutes
Total Time 1 hour 30 minutes
Servings 9
Calories 244kcal
Author Brandi Crawford

Ingredients

Crust

  • 1 cup blanched almond flour I used Nature Eat's
  • 1/4 cup zero-calorie Confectioner's sweetener I used Swerve
  • 1/4 teaspoon salt
  • 1/2 cup butter (melted) I used unsalted

Filling

  • 3 lemons (juice of) You can use the lemon that was zested
  • 1 lemon (zested) This was about a teaspoon for me
  • 1 teaspoon vanilla extract
  • 3 eggs at room temperature See notes for how to get eggs to room temp quickly.
  • 3/4 cup zero-calorie Confectioner's sweetener I used Swerve
  • 3/4 cup blanched almond flour I used Nature Eat's

Topping

  • 1 teaspoon zero-calorie Confectioner's sweetener I used Swerve

Instructions

Crust

  • Preheat oven to 350 degrees.
  • Combine the blanched almond flour, Confectioner's sweetener, and salt in a large mixing bowl. Add the melted butter and stir until crust forms.
  • Line an 8x8 baking dish with parchment paper. Add the crust to the baking dish. Flatten the crust with your hands and a silicone spatula. Be sure to get the dough into the edges and along the side of the pan.
  • Bake for 15 minutes. 
  • Remove the crust and allow it to cool for 10 minutes before adding the filling.

Lemon Bar Filling

  • Combine the lemon juice, zest, vanilla, and eggs in a mixing bowl. Stir.
  • Add the almond flour and Confectioner's sweetener. Mix with a hand blender on medium speed until blended.
  • Pour the filling over the crust. Smooth the filling with a silicone spatula.
  • Bake for 25 minutes on 350 degrees.
  • Remove the pan and cool for 30 minutes before slicing the bars.
  • Remove the bars by pulling on the edges of the parchment paper and lifting them from the pan.
  • Add a teaspoon of Confectioner's sweetener to a strainer or sifter. Sprinkle the sweetener over the bars.
  • Cut 9 bars. Cut 3 vertical lines and 3 horizontal lines. Be sure to clean off your knife or slicer between each cut to assist with nicely cut squares.
  • The bars will harden the longer you allow them to stand. You can refrigerate for 30 minutes or allow them to stand for an additional 60 minutes to firm.

Notes

How Do You Keep Your Lemon Bars From Falling Apart and Crumbling

You will need to use room temperature eggs in this recipe. Room temperature eggs will mix better in the batter and will rise easier. You can read more about Why to Use Room Temperature Eggs While Baking here.
If you are strapped for time, check out this post on How to Get Room Temperature Eggs Quickly.
Do not overbeat the filling batter. Overbeating the batter will lead to cracks in the top surface. Not all cracks can be prevented. I often experience them, too!
Allow the lemon bars to cool fully! Do not slice into the lemon bars until they have cooled for 30 minutes. Even after 30 minutes, the bars will firm up more the longer they sit.
You can choose to refrigerate them (a minimum of 30 minutes) or allow them to stand at room temperature. I promise you, you will not be disappointed. If you are too eager, you can expect them to fall apart.

Nutrition

Calories: 244kcal