My easy, zesty keto lemon bars with almond flour are super delicious sugar-free treats that are tangy, sweet and incredibly easy to make. Basically, they are made with a buttery crust topped with a creamy, tangy filling. SO good!
Sugar-Free Lemon Bars
I always bake with chocolate most of the time, but today, I am in a mood to try something new, something refreshing. So, I have made these keto-friendly lemon bars with almond flour and fresh lemon juice. They are so creamy and tasty.
The creamy texture and zesty flavour of this treat are irresistible! If you are a big fan of lemon desserts like me, I guarantee that you will love these low-carb lemon bars. The trick is to use fresh lemon juice!
These are my favourite summer treat ever; they are so refreshing, delicious and easy to make and made with only 5 ingredients!
Without further ado, let me tell you how I made these delicious low-carb lemon bars.
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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Recipe Card
Zesty Keto Lemon Bars (Sugar-Free)
Equipment
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 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.
- To make the crust dairy-free, use coconut oil instead of butter.
- 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.
Nutrition
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