These Keto Lemon Bars use a coconut flour shortbread crust and a creamy lemon filling bursting with flavor. They’re easy to make and only require 6-ingredients. These bars are gluten-free, keto, and Paleo-friendly.
Keto lemon bars are extremely easy to make and you can enjoy them year-round. These are the perfect bars for taking to any parties or potlucks.
You can also add these bars to your kid’s lunches as a special treat. They’re great for an after-work or after-school snack.
The keto lemon bars filling is bursting with lemon flavor. It’s hard to eat just one. The filling is also extra creamy because I added egg yolks. Even though the filling has coconut flour in it to help thicken it, there is no gritty texture. You can’t even tell there is coconut flour.
Keto lemon bars ingredients
I used my favorite coconut flour pie crust that works great in any recipe that needs a shortbread-like crust. I use this pie crust often because it’s so versatile. For desserts, I recommend adding 3 tablespoons of monk fruit sweetener to the crust.
In addition, you’ll need:
- 6 large eggs + 2 egg yolks, at room temperature
- 1 cup lemon juice (5-6 lemons) fresh lemon juice is best, but bottled will work too
- ½ cup powdered erythritol blend
- 1 tablespoon coconut flour
- ½ teaspoon of salt
- optional – extra powdered swerve confectioners for dusting bars
Keto lemon bars recipe
Once you have your ingredients, making this recipe is straightforward.
- First, line an 8×8 baking dish with parchment paper and make the shortbread dough and bake it. While it is baking make the filling.
- After the crust is done, preheat the oven to 325° F.
- Add 6 eggs and 2 egg yolks to a large mixing bowl and whisk together.
- Add lemon juice, erythritol, coconut flour, and salt, and stir again to combine. Make sure the filling has been really mixed so you don’t end up with any white egg chunks after it has baked.
- Pour the filling over the baked crust. Bake at 325° F for 20-30 minutes or until the filling is just set in the center and no longer jiggles.
- Allow the bars to cool in the baking pan at room temperature for 1-2 hours. Then transfer to the refrigerator and cool for another 1-2 hours.
- To serve, lift the parchment paper out of the baking pan. Dust the bars with extra powdered erythritol. Then cut into squares. It is best to serve these bars chilled.
Keto Lemon Bars FAQ
I didn’t test an egg-free version but I feel you could try mixing coconut cream, lemon juice, erythritol, salt, and some gelatin together and refrigerate it until firm.
You can easily make these bars Paleo-friendly by using raw honey, organic cane sugar, maple syrup, etc instead of erythritol.
I didn’t test an almond flour version but I have seen recipes that use almond flour in the filling. You could try ¼ cup of almond flour in the filling instead of coconut flour.
These keto lemon bars will last about 5 days if you store them in an airtight container in your refrigerator. You can also keep them stored in your freezer for up to 3 months.
More Keto Desserts
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Keto Lemon Bars
These low carb Keto Lemon Bars use a coconut flour shortbread crust and a creamy lemon filling bursting with flavor. They’re easy to make and only require 6-ingredients. These low-carb lemon bars are gluten-free, keto, and Paleo-friendly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes + cooling time
- Yield: 16 squares 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 large eggs + 2 egg yolks, at room temperature
- 1 cup lemon juice (5-6 lemons) fresh lemon juice is best, but bottled will work too
- 1/2 cup powdered erythritol blend
- 1 tablespoon coconut flour
- 1/2 teaspoon of salt
- optional – extra powdered erythritol or swerve confectioners for dusting bars
- 1 recipe for coconut flour pie crust
Instructions
- First, line an 8×8 baking dish with parchment paper and make the shortbread dough and bake it. While it is baking make the filling.
- After the crust is done, preheat the oven to 325° F.
- Add 6 eggs and 2 egg yolks to a large mixing bowl and whisk together.
- Add lemon juice, erythritol, coconut flour, and salt, and stir again to combine. Make sure the filling has been really mixed so you don’t end up with any white egg chunks after it has baked.
- Pour the filling over the baked crust. Bake at 325° F for 20-30 minutes or until the filling is just set in the center and no longer jiggles.
- Allow the bars to cool in the baking pan at room temperature for 1-2 hours. Then transfer to the refrigerator and cool for another 1-2 hours.
- To serve, lift the parchment paper out of the baking pan. Dust the bars with extra powdered erythritol. Then cut into squares. It is best to serve these bars chilled.
Notes
Note: Consider sifting the powdered erythritol before adding it to the filling to remove any clumps.
Nutrition Facts
- Serving Size: 1 bar
- Calories: 140
- Fat: 11g
- Carbohydrates: 10.8g (2.6g net carbs)
- Fiber: 2.1g
- Protein: 4.7g
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