Looking for a sugar-free lemon bar recipe? These zesty keto lemon bars with almond flour are super delicious — tangy, sweet, and incredibly easy to make!
Sugar Free Lemon Bars
Today, I decided to make these keto friendly lemon bars with almond flour and fresh lemon juice. They turned out so creamy and tasty!
The creamy texture and zesty flavor of this treat are absolutely irresistible. If you’re a big fan of lemon desserts, I guarantee you’ll love these low-carb lemon bars. The secret is to use fresh lemon juice!
These are a delicious summer treat; they are so refreshing, and made with only 5 ingredients!
Keto Lemon Bars Ingredients
For the crust I used:
Almond flour, melted butter, and 2 tablespoons of powdered erythritol. You may use your favorite powdered sweetener, Swerve, Stevia or Monk Fruit.
Pro Tip: To make the crust dairy-free, use coconut oil instead of butter.
For the filling I used:
Eggs: 3 large eggs.
Lemon juice and zest: To give my bars that zesty, lemony flavour.
Powdered erythritol: To sweeten the filling.
Pro Tip: I highly recommend using powdered sweetener because I tried these bars with granulated sweetener, and the bars turned out so grainy and not as smooth as I like.
Here is my trick when I don't have powdered sweetener on hand, I just grind some granulated sweetener in the grinder until fine.
Almond flour: NOT almond meal. Almond flour has a fine texture.
How to Make Keto Lemon Bars?
One (Make The Crust): Preheat the oven to 180C / 350F. Grease 20x30cm baking dish with butter.
Two: In a bowl, add the almond flour, powdered erythritol and butter, mix well until combine.
Three: Spread the mixture equally in the baking dish while pressing on it with your hand to flatten it.
Four: Bake for 10-15 minutes or until golden brown. Leave it to cool while you make the filling.
Five (Make The Filling): In a medium-sized bowl, whisk the eggs using an electric hand mixer until fluffy, add powdered erythritol, lemon juice and lemon zest whisk again until combined.
Six: Add the almond flour, whisk until well incorporated.
Seven: Pour the filling over the crust and bake for 14-15 minutes. Leave it to cool down then sprinkle some powdered erythritol on top. Slice and serve.
Note: These bars are delicious, topped with fresh fruit like strawberries.
Storage
To store: Keep these bars in the fridge for 2-3 days or in the freezer for 1-2 months. However, you need to separate the bars with parchment paper so they don't stick to each other while freezing.
More Low Carb Lemon Dessert
- Low Carb Lemon Cookies – Keto Dessert Idea
- Gluten-Free Lemon Flavoured Cheesecake
- Keto Lemon Mug Cake (Sugar-Free)
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Zesty Keto Lemon Bars (Sugar-Free)
Equipment
- Baking pan
- Mixing bowl
- Measuring cups
Ingredients
For The Crust
- 1 ½ cups almond flour
- ⅓ cup butter
- 2 tablespoon powdered erythritol
For the Filling
- 3 eggs
- ⅓ cup lemon juice
- ¾ cup powdered erythritol
- 1 cup almond flour
- zest of one lemon
Instructions
- (Make The Crust): Preheat the oven to 180C / 350F. Grease 20x30cm baking dish with butter.
- In a bowl, add the almond flour, powdered erythritol and butter, mix well until combine.1 ½ cups almond flour, ⅓ cup butter, 2 tablespoon powdered erythritol
- Spread the mixture equally in the baking dish while pressing on it with your hand to flatten it.
- Bake for 10-15 minutes or until golden brown. Leave it to cool while you make the filling.
- (Make The Filling): In a medium-sized bowl, whisk the eggs using an electric hand mixer until fluffy, add powdered erythritol, lemon juice and lemon zest whisk again until combined.3 eggs, ⅓ cup lemon juice, ¾ cup powdered erythritol, zest of one lemon
- Add the almond flour, whisk until well incorporated.1 cup almond flour
- Pour the filling over the crust and bake for 14-15 minutes. Leave it to cool down then sprinkle some powdered erythritol on top. Slice and serve.
Notes
- I highly recommend using powdered sweetener because if you made these bars with granulated sweetener, they will turn out so grainy and not as smooth as you like.
- Here is my trick when I don't have powdered sweetener on hand, I just grind some granulated sweetener in the grinder until fine.
- I recommend using fresh lemon juice for better results.
- To store: Keep them in the fridge for 2-3 days or in the freezer for 1-2 months.
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