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These Keto Lemon Bars are a sugar-free and gluten-free version of the classic lemon dessert bars. A buttery shortbread covered with a delicious lemon custard topped off with sugar-free powdered sugar. This decadent low-carb dessert uses only 7 ingredients, has 3 grams of net carbs per bar, and is sure to please!
MORE KETO & LOW CARB LEMON RECIPES
Lemon Herb Chicken Salad | Creamy Low-Carb Lemon Vinaigrette
Duh, right?
What do you expect Bobbi? You live in Washington!
I know, I know, but this has been a long hard year and Mama just needs some sunshine, OK? Come on Mother Nature, help a sister out!
I have my seeds ready, and my planting area ready but the Mr didn't build my raised bed garden again this year. I did my thing on the back deck last year so we will do that again.
Now, what could possibly put me into the spring frame of mind?
Lemon!
Anything and everything lemon just seems to lift my spirits, and my taste buds and put me in a good mood. And babeeee these bars do the job!
Think buttery shortbread crust, with tangy lemon custard filling, and a sprinkle of powdered sweetener on top.
Yummmm sign me up for that!!
INGREDIENTS NEEDED TO MAKE KETO LEMON BARS
- Butter
- Besti Monk Fruit and Allulose powdered sweetener
- Pink sea salt
- Wholesome Yum Organic Coconut Flour
- Lemon zest
- Lemon juice
- Eggs
HOW TO MAKE KETO LEMON BARS
STEP 1
Preheat the oven to 350 degrees F.
STEP 2
Line an 8 x 8 baking dish with parchment paper.
STEP 3
In a large mixing bowl, using an electric hand mixer, beat together the butter, powdered sweetener, and pinch of salt until creamy and well combined.
STEP 4
Stir in the coconut flour until a dough forms.
STEP 5
Transfer the mixture into the lined pan and press into place.
STEP 6
Bake the shortbread crust for 10 minutes, or until golden. Remove from the oven and allow to cool for 30 minutes.
STEP 9
Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
STEP 10
Remove from the oven and let cool in the pan completely, before covering and placing in the refrigerator for at least 2 hours to overnight.
STEP 11
Once ready to serve, use a very sharp knife to cut into squares, sprinkle with extra powdered sweetener, and enjoy.
FAQS ABOUT KETO LEMON BARS
Lemon bars should be stored in the refrigerator, in an airtight container. Bars will keep well in the fridge for up to 2 weeks. If you want to freeze them place bars on a cookie sheet in the freezer. Once frozen store them in a ziplock bag in the freezer for up to 6 months. To eat thaw bars in the refrigerator overnight.
Last thoughts about Keto Lemon Bars
MORE KETO AND LOW CARB LEMON RECIPES
- Quick Microwave Low-Carb Lemon Curd
- Lemon Garlic Zucchini Noodles
- Pan-Roasted Cod with Lemon White Wine Sauce
- Low-Carb Lemon Chicken Noodle Soup
- Grilled Artichokes with Lemon Garlic Sauce
- Lemon Garlic Mashed Cauliflower "Potatoes"
Keto Lemon Bars
Equipment
Ingredients
For the shortbread crust
- 1/2 cup butter melted
- 1/2 cup Besti Monk Fruit and Allulose powdered sweetener
- 1 pinch pink salt
- 1 cup Wholesome Yum Organic Coconut Flour sifted
For the lemon filling
- 1/4 cup butter softened
- 2 teaspoons lemon zest
- 1/2 cup lemon juice
- 1/2 cup Besti Monk Fruit and Allulose powdered sweetener
- 5 large eggs
- 1 egg yolk
- 1 1/2 tablespoons Wholesome Yum Organic Coconut Flour
Instructions
- Preheat the oven to 350 degrees F.
- Line an 8 x 8 baking dish with parchment paper.
- In a large mixing bowl, using an electric hand mixer, beat together the butter, powdered sweetener, and pinch of salt until creamy and well combined.
- Stir in the coconut flour until a dough forms.
- Transfer the mixture into the lined pan and press into place.
- Bake the shortbread crust for 10 minutes, or until golden. Remove from the oven and allow to cool for 30 minutes.
- In a separate mixing bowl, combine the softened butter, lemon zest, lemon juice, and powdered sweetener with an immersion blender or high-speed hand mixer. Once it is shiny and smooth, add your eggs, extra egg yolk, and mix well, before adding the coconut flour. Do NOT use an electric mixer here or you will over-beat the eggs and the topping will crack once baked. Use a hand whisk.
- Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
- Remove from the oven and let cool in the pan completely, before covering and placing in the refrigerator for at least 2 hours to overnight.
- Once ready to serve, use a very sharp knife to cut into squares, sprinkle with extra powdered sweetener, and enjoy.
Notes
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
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