About This Recipe

Lemon bars are a classic dessert loved for their sweet yet tangy flavor and buttery crust. Unfortunately, traditional versions are loaded with sugar and flour, making them high in carbs. These Keto Lemon Bars fix that problem with a low-carb almond flour crust and a sugar-free lemon filling that delivers all the bright, zesty flavor you love without the carbs.

The base of the recipe is a buttery almond flour crust that bakes into the perfect foundation for the tart lemon layer. On top, a smooth custard-like lemon filling is made with fresh lemon juice, eggs, and keto-friendly sweetener. Once baked and cooled, the bars are dusted with powdered erythritol to give them that signature lemon bar look — sweet, tangy, and beautiful.

From a keto perspective, this recipe is a fantastic choice. Almond flour provides healthy fats and a sturdy texture for the crust, while eggs give the filling richness and structure. Fresh lemon juice and zest not only add a burst of citrus flavor but also provide vitamin C and antioxidants. Each bar comes in at only a few net carbs, making it a guilt-free indulgence that feels just as special as the original.

What makes these lemon bars so appealing is their versatility. They’re light and refreshing, which makes them a perfect dessert for spring and summer gatherings, but they’re also elegant enough to serve at holidays, showers, or dinner parties. They store well in the fridge, so you can make them ahead of time and always have a keto-friendly treat ready to enjoy.

These lemon bars are also crowd-pleasers. The tangy filling balances beautifully with the buttery crust, creating a dessert that appeals to both keto and non-keto eaters. No one will guess they’re sugar-free — they’ll just ask for another square.

Whether you’re looking for a refreshing dessert for warmer months, a holiday treat that won’t kick you out of ketosis, or just a sweet bite after dinner, these Keto Lemon Bars are the perfect solution. They’re proof that keto desserts can be light, bright, and every bit as satisfying as traditional ones.

Jump to Recipe

Why You’ll Love This Recipe

Bright, tangy lemon flavor with a buttery crust
Low-carb, gluten-free, and sugar-free
Perfect for holidays, parties, or summer picnics
Easy to make ahead and store well
Loved by both keto and non-keto eaters

Servings: 16 small squares

Ingredients

For the crust:
- 1 ½ cups almond flour
- ¼ cup powdered erythritol
- ½ cup butter, melted
- Pinch of salt
For the lemon filling:
- 4 large eggs
- ¾ cup powdered erythritol or monk fruit sweetener
- ½ cup fresh lemon juice (about 3–4 lemons)
- 1 tbsp lemon zest
- 2 tbsp coconut flour
Optional: powdered erythritol for dusting

Instructions

Preheat oven to 175°C (350°F). Line an 8x8-inch baking dish with parchment paper.
In a bowl, mix almond flour, erythritol, melted butter, and salt until crumbly. Press mixture evenly into baking dish.
Bake crust 10–12 minutes, until lightly golden. Remove from oven.
In another bowl, whisk eggs, erythritol, lemon juice, zest, and coconut flour until smooth.
Pour filling over baked crust.
Bake 20–25 minutes, until filling is set and slightly firm in the center.
Cool completely before cutting into squares. Dust with powdered erythritol if desired.

Nutrition (per bar, 1/16)

Calories: ~130
Fat: 11g
Protein: 3g
Net Carbs: 2g
Fiber: 2g

FAQ

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch.

Can I make these dairy-free?
Yes — use coconut oil instead of butter in the crust.

Do these bars need to be refrigerated?
Yes — store in the fridge up to 5 days for best freshness.

Can I freeze them?
Absolutely — freeze in layers with parchment paper between squares.

Variations & Substitutions

Add a pinch of turmeric for deeper yellow color.
Use lime juice and zest for a keto lime bar variation.
Top with sugar-free whipped cream for extra indulgence.

Serving Suggestions

Serve chilled at summer parties or BBQs.
Add to a dessert platter with other keto treats.
Pair with hot tea or iced coffee for an afternoon snack.

Recipe Card

Keto Lemon Bars

Name: Keto Lemon Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 small squares
Cuisine: Low Carb / Keto
Ingredients: 1 1/2 cups almond flour; 1/4 cup powdered erythritol; 1/2 cup butter, melted; Pinch of salt; 4 large eggs; 3/4 cup powdered erythritol or monk fruit sweetener; 1/2 cup fresh lemon juice (about 3–4 lemons); 1 tbsp lemon zest; 2 tbsp coconut flour; Optional: powdered erythritol for dusting

Bright, tangy, and refreshing—these keto lemon bars feature a buttery almond flour crust and a zesty lemon filling, all with just 2 net carbs per serving.

Yield: 16 small squares • Prep: 15 min • Cook: 35 min • Total: 50 min

Ingredients

For the crust

1 1/2 cups almond flour
1/4 cup powdered erythritol
1/2 cup butter, melted
Pinch of salt

For the lemon filling

4 large eggs
3/4 cup powdered erythritol or monk fruit sweetener
1/2 cup fresh lemon juice (about 3–4 lemons)
1 tbsp lemon zest
2 tbsp coconut flour
Optional: powdered erythritol for dusting

Instructions

Preheat oven to 175°C (350°F). Line an 8x8-inch baking dish with parchment paper.
In a bowl, mix almond flour, erythritol, melted butter, and salt until crumbly. Press mixture evenly into baking dish.
Bake crust 10–12 minutes, until lightly golden. Remove from oven.
In another bowl, whisk eggs, erythritol, lemon juice, zest, and coconut flour until smooth.
Pour filling over baked crust.
Bake 20–25 minutes, until filling is set and slightly firm in the center.
Cool completely before cutting into squares. Dust with powdered erythritol if desired.

Nutrition (per bar, 1/16)

Calories: 130
Fat: 11 g
Protein: 3 g
Net Carbs: 2 g
Fiber: 2 g

Dessert • Low Carb / Keto • keto lemon bars, low carb lemon dessert, sugar-free lemon squares, almond flour crust bars

Final Thoughts

Loved these Keto Lemon Bars? Save the recipe on Pinterest, share it on Instagram, and check out my other keto dessert recipes for more refreshing low-carb baking inspiration!