These Keto Sugar-Free 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.
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.
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.