Keto Lemon Bars are my newest best friend! Tangy, zesty and so summery in every bite. This easy recipe will have you singing its praises too!
A little nod to the U.S. and their very popular lemon bars. This low carb dessert version is just perfect. Personally, I am a huge lemon dessert fan I am sure many of you may have noticed that through my recipes in my books and the website that I am always kind of sneaking in some curd somewhere.
Lemon Bar Ingredients
Butter: Use unsalted butter to control the saltiness of the base. If you prefer dairy-free, substitute with coconut oil or vegan butter, but note this may alter the flavor slightly.
Sweetener: A powdered sweetener like erythritol, allulose, or xylitol works best for a smooth texture. Allulose or xylitol will yield a softer and less granular texture. Avoid granulated sweeteners, as they may result in a grainy base.
Almond Meal: Almond meal provides a sturdy, slightly nutty base. You can substitute with finely ground sunflower seed meal for a nut-free option. Avoid using almond flour, as it may make the base too dense.
How to make Lemon Bars
I have included two cooking methods for these bars. They are very simple and there is only a couple of things to remember.
After mixing the base ingredients allow the mix to rest for just 5 minutes. This allows the almond meal to soak up the butter. Once it has rested press into the tin and bake. While the base is baking mix your topping as it does get poured onto the warm base so that, not a cooled one. Check the base is golden and slightly firm before pouring on the topping.
The topping should be very lightly golden when ready and not jiggly at all. Cool and refrigerate in pan and cut once it is completely set.
What To Serve With Lemon Bars
1. Classic and Simple
- Dust the lemon bars with a light sprinkle of powdered sweetener for a clean, elegant presentation.
- Serve chilled for a refreshing treat, perfect with a cup of coffee or tea.
2. Whipped Cream and Berries
- Top each bar with a dollop of sugar-free whipped cream and garnish with fresh berries like raspberries or blueberries.
- The creaminess complements the tangy lemon flavour, while the berries add a burst of natural sweetness.
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3. Coconut Lovers’ Delight
- Sprinkle toasted coconut flakes over the bars for added texture and tropical flavour.
- Pair with a drizzle of melted sugar-free white chocolate for a luxurious touch.
4. Lemon Meringue Style
- Pipe or spread a layer of keto meringue (made with egg whites and sweetener) on top of the bars.
- Use a kitchen torch to lightly toast the meringue for a stunning finish reminiscent of lemon meringue pie.
5. Elegant Dessert Plating
Add a mint leaf on top for a pop of colour and an extra hint of freshness.
Serve a bar on a small plate with a drizzle of sugar-free raspberry or strawberry coulis around it.
More Recipes To Try
If you love this recipe and want more keto dessert recipes then here are just a few of my faves
- Keto Chocolate Caramel Slice
- Paleo/Keto Flourless Chocolate Cake
- Vanilla Nougat Keto Protein Bars
- Spiced Baked Keto Donut
- Almond Flour Chocolate Chip Muffins
Keto Lemon Bars
Equipment
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Ingredients
SHORTBREAD
- 190 g (⅚ cups) butter melted
- 1/2 cup sweetener 100g
- 2 teaspoons vanilla extract
- Pinch salt flakes
- 3 cups almond meal 360g
LEMON FILLING
- 3/4 cup powdered sweetener 150g
- 100 g (3.5 oz) almond meal
- 4 large eggs 180g net weight
- 3/4 cup lemon juice 170g
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 325°F (160°C). Line a 23cm × 30cm baking pan with baking paper.
- Mix shortbread ingredients together. Leave to rest for 5 minutes. Press into pan.
- Bake 20-22 minutes or until the edges are lightly golden.
- Whisk all filling ingredients together. Pour over warm shortbread. Bake 20 -25 minutes or until lightly firm to the touch in the centre. Remove from oven and allow to cool in the pan. Refrigerate until set. Cut into bars.
- Dust with powdered sweetener and serve with cream, mint and berries.
THERMOMIX® METHOD
- Preheat the oven to 325°F (160°C). Line a 23cm × 30cm baking pan with baking paper.
- Melt butter 2 min/90℃/speed 1.
- Add remaining shortbread ingredients and mix 30 sec/speed 4. Lave to rest for 5 minutes. Press into the pan. Bake 20-22 minutes or until the edges are lightly golden.
- Mix filling ingredients 30 sec/speed 3. Pour over warm shortbread. Bake 20 -25 minutes or until lightly firm to the touch in the centre. Remove from oven and allow to cool in the pan. Refrigerate until set. Cut into bars.
- Dust with powdered sweetener and serve with cream, mint and berries.
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Notes
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Nutrition
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24 responses to “Keto Lemon Bars”
I was so excited when I found this recipe and I certainly wasn’t dissapointed! These were fairly easy to make and absolutely delicious! I used bottled lemon juice, but they still turned out amazing. Highly recommend them to anyone doing Keto and wanting a sweet treat!Yay!
This is one of my all-time favourite slice recipes. I LUV lemon and I have a lemon tree, so this recipe is cooked in high rotation in my kitchen. All the ingredients are readily available, it’s super easy to make, it needs no specialty equipment, there’s very little washing up, it makes 24 yummy slices, and it freezes and defrosts perfectly. 10/10.
(p.s. I have never had this slice crack. My Gran says to check your oven temp is accurate, yours maybe too hot and/or possibly cooking on a shelf further away from the heat source. Also, consider adding another egg as your mix may be slightly dry.)Can you use almond flour instead of almond meal? Vicki
Hi Vicki, yes you absolutely can.
I loved the taste and texture of this recipe! I’ve been making lemon bars during my pre-keto days and this one is just as good, if not better, as my non-keto recipe. The only thing that puzzled me was the cracking and they were not just small cracks. I followed the recipe to a tee. What would you suggest I do next time I make this again to prevent cracking please?
Love everything lemon related & these are OMG Yum! Nice and tangy and perfect texture. Beautiful on its own or with a dollop of cream & a few berries.
Would give you 10 stars if I could! Seriously the best keto/ low carb slice I have made. Even though mine cracked a little on top, the taste was spot on. Thank you for sharing.I am struggling to find what quantity of stevia sweet I could use in this recipe instead of Sukrin. Do you know?
Quick and easy to make. Love the tang of these bars, perfect with cream and berries, or on it’s own as a little treat with a cup of tea. I have a stash frozen in the freezer and it defrosts perfectly.Great to hear you are enjoying them Penny
This recipe was very delicious made as written. Thanks so much for sharing it! It’s a keeper!
It’s an easy and definitely delicious recipe!!!!
Loved this recipe. Will be made OFTEN!!. Thank you, Megan.
I usually have no problems with any of your recipes, but this one just didnt cut it, the base just wasnt right and the top didnt turn out bright yellow like yours or have a nice texture! I am a ketor for 3 years so have a pretty vast experience with the ingredients this one left me bewildered.Hi Cate, Not sure what happened but I have had loads of people posting their successful versions on the FB group.Maybe the particular sweetener you used caused an issue or the oven. I also do use blanched almond meal.
Sooooo yum! And freezes / defrosts like a dream.Can you sub the Almond meal for coconut flour ? i
You would need to adjust to make up for the absorption rate.
My lemon bars turned out well except I couldn’t taste the lemon. I did put in the stated amount of fresh lemon juice, could I add some lemon zest do you think to increase the lemon taste? Still yummy anyway nd a small piece is very filling!
This is a delicious and easy recipe. The base is very shortbread like in texture and flavour. The lemon layer has a lovely tang to it and smooth texture. It cuts really well, without crumbs. And, it doesn’t taste ‘keto’ (you’ll all know what I mean!!). Well done Megan. I’m wondering if this base will be used for caramel slice, marshmallow slice, cheesecakes, etc in the future!?
These are fabulous – a buttery shortbread base with just the right amount of tart, custardy lemon on top. I’ve been waiting all week to try this recipe and was not disappointed. My new go to dessert. 👍👍
This is lemony goodness at its best. My family loved it for dessert with whipped cream and berries. The base is buttery and the lemon is nice and sharp without being too sweet. It’s a very quick and easy bar to make and would sit proudly on anyhigh tea tower.
Another great recipe. Thanks MeganThanks Lynda. I am so happy everyone enjoyed it
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