If you’re looking for a super easy, comforting and light low carb dessert, give this keto lemon bar recipe a try! Here’s how to make them.
How to Make the Low Carb Keto Lemon Bar Crust
The first thing that you’ll want to do when making these low carb keto lemon bars is to prepare the crust.
- Prepare your oven to 350℉ and line your baking pan with parchment paper. Similar to a cheesecake crust, this lemon bar crust also requires some baking before the filling is added.
- Combine the ingredients. In a large bowl, cream together your butter and sweetener until the mixture is pale and fluffy.
- Add the rest of the ingredients. Add the egg whites and beat until combined. Add the almond flour and mix well.
- Bake. Transfer the dough to your baking pan and bake for 12-15 minutes. You’ll know it’s ready when the crust is a light golden brown.
- Remove from the oven and set aside.
How to Make the Keto-friendly Lemon Bar Filling
While your crust is in the oven, you can start working on the lemon filling:
- Combine the ingredients. Add eggs, egg yolks, lemon juice, lemon zest, sweetener, and coconut flour to a bowl. Mix to combine.
- Cook. In a large saucepan, cook it over medium heat. Make sure to stir constantly to avoid “cooking” the eggs and turning them into scrambled eggs. You’ll know it’s ready once the filling is thick enough to coat the spoon.
- Combine with your pre-baked crust. Add the lemon filling to the crust and bake for another 12-15 minutes. You’ll know it’s ready once the filling is firmer but still has a slight jiggle to it.
- Refrigerate. Take your lemon bars out of the oven and give it time to cool completely before refrigerating. I recommend a minimum of 6 hours.
- Serve. Slice into bars and dust lightly with a low carb powdered sweetener before serving.
What Makes These Low Carb Lemon Bars Such a Healthy Snack?
Beyond just being a perfect snack for grabbing and enjoying on the go, these keto lemon bars are also quite good for you as well. Here are just a few of the health benefits that you’ll get from making this recipe:
- Provides essential fatty acids. Using almond flour to make the crust doesn’t give just it a delicious nutty flavor. Almond flour is also an excellent source of monounsaturated fatty acids, which can help to lower your risk of developing type 2 diabetes and heart disease. (1)
- Relieves hypertension. Another way that these lemon bars can help with protecting against heart disease is by relieving high blood pressure. Did you know that daily lemon consumption, when combined with even a modest amount of walking, has a beneficial effect on high blood pressure? (2)
- Good source of dietary fiber. Coconut flour is yet another excellent source of fats in this recipe, but it’s also packed full of dietary fiber, which is essential for optimal digestive health. (3)
How Long Do Homemade Keto Lemon Bars Last?
These homemade lemon bars will last in the fridge for up to one week. Just make sure that you keep them sealed up in an airtight container to keep them soft and moist. I like to individually wrap them in plastic wrap to further seal in that freshness.
Can I Freeze These Lemon Bars?
If you want to make these keto lemon bars in bulk in order to freeze them for later, that’s definitely an option as well. As long as you keep them sealed up properly in a freezer-safe container or bag, these bars will last in the freezer for up to 3-4 months.
More Keto Bar Recipes
- Keto Granola Bars
- Keto Breakfast Bars
- Keto Protein Bars
- Keto Pecan Pie Bars
- Keto Chocolate Chip Cookie Bars
- Keto Pumpkin Bars
Tart and Refreshing Keto Lemon Bars
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 16 1x
For the crust:
1 cup almond flour
¼ cup granulated Stevia or other low card granulated sweetener
2 egg whites
4 tbsp butter (or ghee)
For the lemon filling:
2 egg yolks
4 large eggs
½ cup lemon juice
Zest of 2 lemons
½ cup granulated Stevia or other low carb granulated sweetener
2 tsp coconut flour
3 tbsp butter (or ghee)
For decoration ( optional) :
powdered low carb sweetener
- To make the crust, preheat the oven to 350°F.
- Line an 8×8 inch baking pan with parchment paper and set aside.
- In a large bowl, cream together the butter and sweetener until pale and fluffy.
- Add the egg whites and beat until combined.
- Add the almond flour and mix to combine.
- Transfer the dough into prepared pan and spread into an even layer.
- Bake in preheated oven for 12-15 minutes or until light golden brown.
- Remove from the oven and set aside.
- To make the filing, in a bowl place the eggs, egg yolks, lemon juice, lemon zest, sweetener and coconut flour and mix to combine.
- Transfer the mixture in a saucepan, add the butter and cook over medium low heat, stirring constantly with a wooden spoon and scraping the bottom of the saucepan to keep the eggs from scrambling.
- Cook until the filling coats the spoon thickly.
- Pour the filling over the crust and bake for 12-15 minutes or until the filling seems firm but still has a slight jiggle.
- Remove from the oven and allow to cool completely.
- Refrigerate for minimum 6 hours before slicing and serving.
- Dust the slices with a little powdered low carb sweetener ( if using) and serve.