These Keto Sugar-Free Lemon Bars only require seven ingredients and five simple steps and are absolute perfection!!! They have a buttery shortbread crust and a thick, creamy filling with a perfect combination of sweet and tart.
While I love my Paleo Lemon Bars, I'm excited to share a Keto Sugar-Free Lemon Bars recipe finally!
These are the perfect springtime dessert, and with only three net carbs per square, you can't go wrong!!!
They have a classic butter shortbread crust with a thick and creamy tart filling that's perfectly sweetened. They are easy to make, too, only requiring seven ingredients and two bowls - I can't wait for you to try them!!!
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel! Watch the full-length video here: YouTube Lemon Bars Video
Frequently asked questions
There are two steps to ensure that this doesn't happen. 1) Don't poke holes in the crust when pre-baking. This will cause the filling to run underneath it. 2) Pour the filling into the hot crust and bake as soon as it comes out of the oven. So be sure to have the filling ready when the crust comes out of the oven!
Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for up to one month. To freeze, place the lemon squares on a baking sheet until frozen. Then, wrap them in plastic wrap and place them in a freezer-safe baggie.
A glass or ceramic pan is preferred. While my particular pan works fine, some metal pans can leave a metallic aftertaste.
Sugar-free sweetener
For the sweetener in the filling, you can use any sugar-free, low-carb sweetener you prefer. However, it must be powdered. The lemon bars will be grainy if you don't use powdered sweetener.
I prefer the Besti Monkfruit Allulose Blend because there's NO aftertaste, and it dissolves beautifully. However, any keto powdered sweetener will work.
You can use any variety you prefer for the sweetener in the crust. I usually use the same sweetener for the crust and filling. However, I'd imagine a granulated erythritol-based sweetener would make for a slightly sturdier crust.
For a complete run-down on the differences between all the low-carb sweeteners available and help to choose which one will work for a particular recipe, refer to my Ultimate Keto Sweeteners Guide!
The filling
To start, make the lemon bar filling.
Melt ¼ Cup of butter in a small bowl, then set aside to cool. In a large mixing bowl, whisk together ½ Cup of fresh lemon juice, the zest of 1 large lemon, ½ cup of powdered sweetener, and the melted butter.
Taste and add more lemon juice or sweetener as needed. Keep in mind that the taste will slightly mellow after baking.
When making lemon bars, you need to use fresh lemon juice. The reconstituted stuff just isn't the same!!!
Next, whisk in 5 large eggs, one large egg yolk, and 1 ½ Tbsp. of coconut flour. Set aside while you make the crust.
The shortbread crust
Whisk together blanched almond flour, powdered sweetener, sea salt, melted butter (can use non-dairy), and vanilla in a large bowl.
Most lemon bar recipes don't call for vanilla, but it really adds something special, so don't skip it!
Line an 8 x 8-inch baking pan with parchment paper, allowing it to hang over the sides. This makes it easy to remove the lemon bars and cut them.
Press the crust into the prepared pan and bake at 350 degrees for 8 - 10 minutes.
Many crust recipes require poking holes in the crust, but we're not going to do this! Poking holes will allow the lemon filling to run underneath, which we definitely don't want!
If the crust puffs up, just slightly press it down before adding the filling.
To bake
As soon as the crust comes out of the oven, pour the filling into the crust. Adding the filling while the crust is still hot and baking right away helps keep the filling from seeping into the crust.
Bake for 18 to 23 minutes or until the center no longer jiggles when the pan is moved.
Allow the lemon bars to cool until they reach room temperature for 1 to 2 hours. Then, transfer to the fridge to chill completely, another 1 to 2 hours.
Once cooled, lift the parchment out of the pan, cut into 16 equal-sized squares, and sprinkle with powdered sweetener.
For neat squares, wipe the knife clean between each cut. Cover and store leftover Keto Lemon Bars in the refrigerator for up to a week.
Substitutions
- If you are dairy-free, you can use non-dairy butter.
- Please don't use bottled reconstituted lemon juice; it just isn't the same!!! Use fresh lemon juice.
- For the sweetener in the filling, it must be powdered. The lemon bars will be grainy if you don't use a powdered sweetener. I prefer the Besti Monkfruit Allulose Blend because it has NO aftertaste and dissolves beautifully. However, any keto powdered sweetener will work.
💭 Top tips
- To keep the lemon bar filling from seeping into the crust: 1) Don't poke holes in the crust when pre-baking, and 2) Pour the filling into the hot crust and bake as soon as it comes out of the oven.
- A layer of white air bubbles may be on top of the lemon bars. This is completely normal. It's caused by the eggs rising to the surface and is easily masked by sprinkling the top with powdered sweetener.
- For neat squares, wipe the knife clean between each cut.
Looking for more keto recipes?
I think you'll love these...
Or this Low-Carb Blueberry Smoothie from Simply So Healthy!
If you’ve tried these Keto Sugar-Free Lemon Bars or any other recipe on the blog, please let me know in the comments below!
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📖 Recipe
Sugar-Free Lemon Bars (Keto & Gluten-Free)
Ingredients
Crust:
- 2 ¼ Cups Blanched Almond Flour - finely ground
- ¼ tsp. Sea Salt
- ⅓ Cup Keto Powdered Sweetener - see notes below (granulated sweetener should work too but I haven't tried it)
- ¼ Cup Butter (can use non-dairy) - melted
- 1 Large Egg
- 1 tsp. Pure Vanilla
Lemon Filling:
- ¼ Cup Butter (can use non-dairy) - melted
- ½ Cup Fresh Lemon Juice
- Zest of 1 Lemon
- ½ Cup Keto Powdered Sweetener - + more to taste, see notes below
- 1 ½ tablespoon Coconut Flour
- 5 Large Eggs
- 1 Large Egg Yolk
Instructions
- Preheat the oven to 350 degrees and line an 8 x 8-inch baking pan (see notes below) with parchment paper, leaving it hanging over the sides.
- Start with the filling: Melt the butter and set aside to cool. In a large mixing bowl, whisk together the fresh lemon juice, lemon zest, powdered sweetener, and melted butter. Taste and add more lemon juice or sweetener as needed.
- Whisk in the 5 eggs, egg yolk, and 1 ½ Tbsp. coconut flour. Mix well and set aside.
- To make the crust: Whisk together the almond flour, salt, and powdered sweetener. Melt the butter, then add to the dry ingredients along with the egg and vanilla. Mix well and press firmly into the prepared pan.
- Bake for 10 to 15 minutes, or until set and golden brown.
- As soon as the crust comes out of the oven, mix the filling well and pour it into the crust. *Update- If the filling is still clumpy after mixing (like it was in the video!) briefly pulse in a blender or food processor until smooth so it bakes evenly. Mine got clumpy because it was sitting directly under the air conditioner!
- Bake for 15 to 20 minutes, or until the edges are set and the center is still slightly soft. Remove bars from oven and allow to come to room temperature, around 1 to 2 hours. Transfer to refrigerator to chill completely, another 1 to 2 hours.
- Once cooled, remove lemon bars from the pan using the overhanging parchment paper and cut into 16 equal-sized squares. For neat squares, wipe the knife clean between each cut. Serve chilled.
- Store leftovers in the refrigerator for 3 to 4 days or they can be frozen for up to one month. To freeze them, place the lemon squares on a baking sheet until frozen. Then, wrap in plastic wrap and place in a freezer-safe baggie.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Full Length Lemon Bars Video
- Please don't use bottled reconstituted lemon juice, it just isn't the same!!! Use fresh lemon juice.
- For the sweetener in the filling, it must be powdered. If you don't use powdered sweetener the lemon bars will be grainy. I prefer the Besti Monkfruit Allulose Blend because there is NO aftertaste and dissolves beautifully. However, any keto powdered sweetener will work.
- For the sweetener in the crust, you can use any variety you prefer. I usually use the same sweetener for the crust and filling, however, I'd imagine a granulated erythritol-based sweetener would make for a slightly sturdier crust.
- To keep the lemon bar filling from seeping into the crust: 1) Don't poke holes in the crust when pre-baking and 2) Pour the filling into the crust and bake as soon as the crust comes out of the oven.
- There may be a layer of white air bubbles on top of the lemon bars. This is completely normal. It's caused by the eggs rising to the surface and is easily masked by sprinkling the top with powdered sweetener.
- For neat squares, wipe the knife clean between each cut.
- A glass or ceramic pan is preferred. While my particular pan works fine, some metal pans can leave a metallic aftertaste.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Jo says
Crist is too thick and I even used a 9 x 9 and not 8 x 8.
Needed 7 eggs toral for this recipe, too much..not enough lemon flavor. Tasted more shortbread with hint of lemon. Would have to try with more lemon and sweetener.
Cassidy says
I'm sorry this recipe wasn't what you expected, and the crust was too thick. Did you try it with five eggs and an egg yolk, as it says in the recipe card? The seven eggs may be why the lemon flavor was diluted, as that is almost an extra 1/2 cup of liquid. Sorry again!
-Cassidy
Tori says
I was asked to make sugar free lemon bars for a gift to a diabetic. Is this recipe 100% okay to use
Cassidy says
Yes, they only have 3 net carbs per square so they should be safe for a diabetic 👍
Emily says
I haven't made this yet, but plan to for a staff lunch. Is there a particular reason that almond flour is used in the crust and coconut flour in the filling? I don't normally do sugar free/gluten free baking but like to have something that my dietary restricted friends can eat. I won't have much use for 2 barely used bags of GF flour. May I use the same for both?
Cassidy Stauffer says
Hi Emily, thanks for the question!
Unfortunately, almond flour and coconut flour are extremely different and can't be substituted for each other. The almond flour can't be substituted and the coconut flour is simply used as a thickener in the filling. While I haven't tried it, you *may* be able to add some cornstarch or tapioca flour, however, those would add to the carb count and without testing it myself, I'm not sure how much to add or how it would turn out with a substitution. Sorry about that!!!! If you test it please come back and let me know how it turned out 😀
XO,
Cassidy
Annie S. says
Oh my gosh I love all of your recipes!! I also have a blog (desserts4thebetter.wordpress.com) where I post healthier desserts with gluten free, low sugar, and plant based options. It’s so cool to see other peoples recipes, and you truly have a gift for photography. Thank you so much for posting this.
Kyme Morris says
Am I able to use coconut oil in replace of the butter in both the crust and filling?
Cassidy Stauffer says
While I think it will *probably* work, I've never tested it so I just don't know for sure - sorry! If you try it please come back and let me know how it went!
XO,
Cassidy
Rachel says
Like the idea, but they are not dairy-free. People with dairy allergies cannot eat butter.
Cassidy Stauffer says
Hi Rachel,
For dairy-free, all you have to do is use dairy-free butter as mentioned in the recipe card 😉 Hope this helps!
-Cassidy
nancy lawler says
love this recipe. I did add extra sugar and lemon zest.
Nicole says
These bars are delicious! Actually, every recipe I've made of yours is amazing and its apparent you go to great effort in perfecting them. Thank you for all your hard work 🙂
Cassidy Stauffer says
Oh thank you SO much Nicole!!! I'm happy you liked my like my recipes 🙂 🙂
-Cassidy
Strawberry Girl says
Man, I can't wait to try this. Due to an almond allergy though, I'll have to try the crust with coconut flour. Have you ever tried it that way?
Cassidy Stauffer says
Hi Strawberry Girl!
No, I haven't tried it with coconut flour - but I'm not sure how well coconut flour will work. The crust was the hardest part of the recipe for me because it's easy for it to get soggy, and I'm just not sure of the amount of coconut flour you would need (it's way more absorbent than almond flour), and how well it would hold up without falling apart -sorry!!! You could probably google some coconut flour crust recipes though and try them! Just be sure to pre-bake the crust and not to poke holes in it to help keep it from getting soggy. I hope that helps!!! If you find a good coconut flour crust please come back and let me know!!!
-Cassidy