April 29th, 2019
Keto Lemon Bars
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
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.
This recipe is a little different but you will enjoy it because as far as keto fat bombs or keto dessert recipes go this one is easy without too many ingredients at all. Pretty much only 7 ingredients in total and an easy recipe to create.
Lemon Bar Ingredients
This Lemon Bar has a delicious and easy shortbread base. Using almond meal as the main ingredient and good amount of creamy butter. I use a salted butter as it adds more flavour to the base.
The sweetener I use in the base is Sukrin:1, which is a 1:1 with sugar. You can substitute and sweetener you prefer but check the ratio to sugar as many keto sweeteners can be much sweeter than sugar and you will indeed use far less.In the topping I use the powdered sweetener Sukrin Melis. As I always say I am quite lazy and prefer to have the sweetener already powdered for me and because this particular brand is zero calorie and zero carbs I love it all the more. If choosing a different sweetener just mill it in a food processor if you can’t find powdered natural sweetener alternatives.
The lemon juice can be substituted with any citrus juice, remembering the sweeter the juice the higher the carbs. Lime or grapefruit are just as equally as delicious.
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.
How to serve Lemon Bars
These bars can be eaten completely as is but you can do a few things to dress them up.
A simple dusting of powdered sweetener is traditional. A good dollop of cream and any fresh berries and shredded mint also makes it all the more better in my opinion. Even a little shaved chocolate or toasted coconut is a lovely addition. The Lemon Bars are just great for having as an occasional treat and can be frozen in ziplock bags as well.
I am also thinking these would be a beautiful keto Mothers Day recipe or a keto high tea as well. Make a selection of tasty savoury treats like my Cheddar & Chive Scones with mini quiches and along with your Lemon Bars and a delicious gluten-free Cheesecake.
If you love this recipe and want more keto dessert recipes then here are just a few of my faves
- Keto Chocolate Caramel Slice | Sugar Free
- Keto Sweet Bread – Spiced Low Carb Bread
- Paleo/Keto Flourless Chocolate Cake
- Vanilla Nougat Keto Protein Bars – Zero Carb style
- Mad Creations Spiced Baked Keto Donut
Watch me make Keto Lemon Bars
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Mad Creations Keto Lemon Bars
Sugar, grain and gluten free these Keto Lemon Bars are so delicious! I have fallen in love with these little zesty beauties and I am sure you will too.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Calories: 172kcal
Servings: 24 slices
Tap or hover over number to scale ingredientsIngredients
SHORTBREAD
- 190 g butter melted
- 1/2 cup (100g) sweetener, I use Sukrin:1
- 2 teaspoons vanilla extract
- Pinch salt flakes
- 3 cups almond meal 300g
LEMON FILLING
- 3/4 cup (95g) powdered sweetener, I use Sukrin Melis
- 100 g almond meal
- 4 large eggs 180g net weight
- 3/4 cup (170 g) lemon juice
TO SERVE
- Powdered sweetener
- Whipped or double thick cream
- Fresh mint leaves
- Berries
Instructions
CONVENTIONAL METHOD
- Preheat the oven to 325°F (160°C). Line a 23cm × 30cm baking pan with baking paper.
- Mix all shortbread ingredients together. Allow to rest for 5 minutes. Press into prepared 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 minutes/90℃/speed 1.
- Add remaining shortbread ingredients and mix 30 seconds/speed 4. Allow to rest for 5 minutes. Press into prepared pan.
- Bake 20-22 minutes or until the edges are lightly golden.
- Mix all filling ingredients 30 seconds/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.
Video
Notes
Serving suggestion Serve with powdered sweetener, cream or berries. Also great with ice cream. Storing Will store well in fridge for up to 3 days or freezer up to 3 months. Please read blog post for variations and further tips on ingredients and baking
Nutrition
Serving: 1slice | Calories: 172kcal | Carbohydrates: 4g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 67mg | Potassium: 19mg | Fiber: 1g | Sugar: 0g | Vitamin A: 235IU | Vitamin C: 2.9mg | Calcium: 45mg | Iron: 0.8mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!
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16 Comments
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!?
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!
Can you sub the Almond meal for coconut flour ? i
You would need to adjust to make up for the absorption rate.
Sooooo yum! And freezes / defrosts like a dream.
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.
Loved this recipe. Will be made OFTEN!!. Thank you, Megan.
It’s an easy and definitely delicious recipe!!!!
This recipe was very delicious made as written. Thanks so much for sharing it! It’s a keeper!
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
I am struggling to find what quantity of stevia sweet I could use in this recipe instead of Sukrin. Do you know?