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The Best Lemon Bars - Easy Keto Low Carb Recipe
This easy keto lemon bars recipe makes the perfect tart and tangy low-carb dessert. A delicious keto dessert that is sure to impress! 
This easy keto lemon bars recipe makes the perfect tart and tangy low-carb dessert. A delicious keto dessert that is sure to impress! #lemonbars #ketodessert #lowcarblemonbars #sugar-free #lemonsdessert
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
For the Crust
  • 1 1/2 cup almond flour
  • 1/2 cup Unsalted Butter
  • 1/4 cup low carb sweetener
  • 1 tsp Vanilla Extract
For the Filling
  • 3 eggs
  • 3 Lemons Juice
  • 1 tsp lemon zest
  • 3/4 cup powdered sweetener
  • 3/4 cup almond flour
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
For the Crust
  • 1 1/2 cup almond flour
  • 1/2 cup Unsalted Butter
  • 1/4 cup low carb sweetener
  • 1 tsp Vanilla Extract
For the Filling
  • 3 eggs
  • 3 Lemons Juice
  • 1 tsp lemon zest
  • 3/4 cup powdered sweetener
  • 3/4 cup almond flour
This easy keto lemon bars recipe makes the perfect tart and tangy low-carb dessert. A delicious keto dessert that is sure to impress! #lemonbars #ketodessert #lowcarblemonbars #sugar-free #lemonsdessert
Instructions
The Crust
  1. Preheat the oven to 350F / 180C. Line an 8X8 baking glass pan with parchment paper and set aside. In a large bowl, using an electric mixer or a food processor, combine the crust ingredients: almond flour, melted butter, erythritol, vanilla extract, and salt. Firmly press the thick dough into the prepared pan, making sure the crust is evenly distributed. Bake for about 15-20 minutes or until the edges are lightly golden brown.
  2. In a large bowl, using an electric mixer or a food processor, combine the crust ingredients: almond flour, melted butter, erythritol, vanilla extract, and salt.
  3. Firmly press the thick dough into the prepared pan, making sure the crust is evenly distributed.
  4. Bake for about 15-20 minutes or until the edges are lightly golden brown.
The Filling
  1. Sift the powdered sweetener, almond flour in a large bowl. Juice the lemons and add them to the bowl.
  2. Over the lemon juice, add the room temperature eggs, lemon zest and whisk until well combined.
  3. Pour the lemon filling over the warm crust. Bake for 22-25 minutes or until the filling looks set.
  4. Remove lemon bars from the oven and allow them to completely cool down at room temperature, then stick in the refrigerator for at least 2 hours before serving. Use a sharp knife to cut them into squares. Enjoy!

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