These Gluten Free And Keto Lemon Bars only require 7 ingredients, 5 simple steps, and are absolute perfection!!! They have a butter shortbread crust and a thick and creamy filling with a perfect combination of sweet and tart.
These Keto Lemon Bars are the perfect springtime dessert! And with only 3 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 7 ingredients and 2 bowls – I can’t wait for you to try them!!!
Easy Steps For Keto Lemon Bars
For The Keto Shortbread Crust:
In a large bowl, whisk together blanched almond flour, powdered Swerve or Lakanto Sweetener, sea salt, melted butter (can use non-dairy), and vanilla. Most lemon bar recipes don’t call for vanilla in the crust, but it really adds something special so don’t skip it!
Line an 8 x 8 in 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 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 in this crust recipe will allow the lemon filling to run underneath, which we definitely don’t want!
Low Carb Lemon Bar Filling:
While the crust is pre-baking, make the lemon bar filling. Start by melting 1/4 Cup of butter in a small bowl, then set aside to cool. In a large mixing bowl, whisk together 1/2 Cup of fresh lemon juice, the zest of 1 large lemon, 1/2 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!!! Also, you can use any sweetener you prefer but it must be powdered. If you don’t use powdered sweetener the lemon bars will be grainy. I prefer Powdered Swerve or Powdered Lakanto Sweetener (affiliate links) – both are low-carb and Keto friendly.
Next, whisk in 5 large eggs, 1 large egg yolk, and 1 1/2 Tbsp. of coconut flour.
As soon as the crust comes out of the oven, pour the filling into the crust. By adding the filling while the crust is still hot – and baking right away – it helps keep the filling from seeping into the crust. Bake 18 to 23 minutes, or until the center no longer jiggles when pan is moved.
Allow to cool until they come to room temperature, 1 to 2 hours. Then, transfer to 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.
Tricks To Make The Best Keto Lemon Bars
- Please don’t use bottled reconstituted lemon juice, it just isn’t the same!!! Use fresh lemon juice.
- You can use any sweetener you prefer but it must be powdered. I prefer Powdered Lakanto or Powdered Swerve Sweeteners (affiliate links) – both are low-carb and Keto friendly.
- 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 from 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.
Keto Lemon Bars
- Preheat oven to 350 degrees and line an 8 x 8 inch baking pan with parchment paper, leaving it hanging over the sides.
- Whisk together the almond flour, salt, and powdered sweetener. Melt the butter, then add to the dry ingredients along with the vanilla. Mix well and press firmly into the prepared pan.
- Bake for 8 to 10 minutes, or until the edges are starting to brown.
- 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 1/2 Tbsp. coconut flour. Mix well.
- As soon as the crust comes out of the oven, pour the filling into the crust.
- Bake for 18 to 23 minutes, or until the center no longer jiggles when moved. 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 pan using the overhanging parchment paper and cut into 16 equal-sized squares. For neat squares, wipe knife clean between each cut. Serve chilled. Cover and store leftover lemon bars in refrigerator for 1 week.
Nutritional information is approximate and may vary.