Keto Lemon Bars Recipe: Ultimate Low-Carb Summer Treat

Keto lemon bars were one of the very first desserts I ever tried to “keto-fy”, and let me tell you, it was love at first bite. That bright lemony tang, the buttery crust, and that smooth custard-like filling? Total magic. If you’re like me and love anything sweet and citrusy, these bars are about to become your go-to treat.

What makes these keto lemon bars extra special is how easy they are to throw together. They’re perfect for spring brunches, potlucks, or those random Tuesday nights when you just need something sweet but don’t want to break your carb bank. They’re low in carbs, high in flavor, and taste just like the classic ones grandma used to make, but without the sugar crash.

Quick Highlights

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16 bars
Net Carbs: Approximately 3g per bar

Recipe Card

Keto Lemon Bars

Recipe by Souhail

Course: Breakfast, Brunch, DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

176

kcal

A delightful low-carb dessert featuring a buttery almond flour crust and a tangy lemon filling. Perfect for satisfying your sweet tooth while staying keto-friendly.

Ingredients

Crust
2 cups almond flour
1/3 cup powdered erythritol
6 tbsp unsalted butter, melted
1 tbsp lemon zest
Pinch of salt
Filling
1/2 cup unsalted butter
1/2 cup powdered erythritol
1/2 cup fresh lemon juice
1 tbsp lemon zest
6 large egg yolks
1/2 tsp xanthan gum
2 tbsp unflavored collagen powder (optional)

Directions

Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a bowl, mix almond flour, powdered erythritol, melted butter, lemon zest, and salt until a dough forms.
Press the dough into the prepared dish and bake for 15 minutes or until edges are golden.
In a saucepan, melt butter over medium heat. Whisk in powdered erythritol, lemon juice, and zest.
In a separate bowl, whisk egg yolks. Slowly add a small amount of the warm lemon mixture to the yolks, whisking constantly to temper.
Gradually add the tempered yolks back into the saucepan, whisking continuously. Add xanthan gum and collagen powder, stirring until the mixture thickens.
Pour the filling over the pre-baked crust and bake for an additional 20 minutes or until set.
Allow to cool to room temperature, then refrigerate for at least 2 hours before cutting into bars.

Notes

Ensure lemons are at room temperature for easier juicing.
Tempering the egg yolks prevents curdling.
For a firmer crust, allow it to cool completely before adding the filling.

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Little Tips That Make These Keto Lemon Bars Even Better

Making keto lemon bars is straightforward, but a few pro tips can elevate them from good to unforgettable.

Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the brightest, most authentic flavor.
Tempering Eggs: Slowly adding the warm lemon mixture to the egg yolks prevents curdling and ensures a smooth filling.
Chill Thoroughly: Allow the bars to cool completely and refrigerate for at least 2 hours to achieve the perfect set and flavor.
Powdered Sweetener: Using powdered erythritol or your preferred keto sweetener ensures a smooth texture without grittiness.
Room Temperature Ingredients: Bringing eggs and butter to room temperature helps them blend more seamlessly into the batter.

Fun Twists to Try With Your Keto Lemon Bars

One of the joys of keto baking is the flexibility to tweak recipes to suit your preferences. Here are some delightful variations for these lemon bars:

Dairy-Free Version: Replace butter with coconut oil to make the bars dairy-free. The coconut flavor pairs wonderfully with lemon.
Nut-Free Crust: Substitute almond flour with sunflower seed flour for a nut-free alternative that still offers a great texture.
Lemon-Lime Bars: Mix lemon and lime juice for a zesty twist on the classic flavor.
Berry Topping: Add a layer of fresh raspberries or blueberries on top before baking for a fruity addition.
Spiced Crust: Incorporate a pinch of cinnamon or ginger into the crust for a warm, spiced flavor profile.

Nutrition Facts (Per Serving)

Calories: 176 kcal
Fat: 13g
Protein: 8g
Net Carbs: 3g

FAQs About Keto Lemon Bars Recipe

Can I freeze these lemon bars?

Absolutely! Wrap individual bars in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before serving.

How long do they last in the fridge?

Stored in an airtight container, these bars will stay fresh in the refrigerator for up to 5 days.

Can I use whole eggs instead of just yolks?

Using whole eggs will yield a firmer, more custard-like texture. For a creamier filling, stick with egg yolks.

Wrapping It Up with a Zesty Little Bow

And there you have it, your new favorite low-carb treat, keto lemon bars that are sweet, tangy, and ridiculously easy to make. Whether you’re prepping for a sunny backyard BBQ or just need something bright to perk up a weekday, these bars never disappoint.

If you’re in the mood to keep the keto dessert train rolling, check out these cozy and nostalgic recipes next: this gooey Keto Cheesecake Brownie Recipe is a dreamy combo of chocolate and creaminess, or treat yourself to something cool and creamy with our Keto Butter Pecan Ice Cream. Want a no-bake winner? Don’t miss our No-Bake Keto Cheesecake, it’s a total fan favorite.

Thanks for baking along with me, can’t wait to hear how your lemon bars turn out!