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how to make keto lemon bars

Keto Lemon Bars Recipe

A sweet cookie crust topped with a tart lemon layer.
Course Dessert
Cuisine American
Keyword Keto Lemon Bars
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings 9 bars
Calories 175kcal


  • 8x8 Baking Pan


Lemon Bar Base

Lemon Bar Filling


Lemon Bar Base

  • Combine almond flour, erythritol, baking powder and salt. Mix until well combined.
  • Add vanilla, stevia, egg and butter. Mix with hand mixer or food processor. Add flour mixture into butter mixture in 2 batches.
  • Refrigerate dough for at least 1 hour.
  • Pre-heat oven to 375F and line a 8x8 baking pan with parchment paper or spray the pan with non-stick
  • Transfer the chilled dough to the baking pan and press down the dough with your hand or a spatula.
  • Bake for 6-8 minutes - base should slightly be under cooked. Make the filling while the base cools.

Lemon Bar Filling

  • Turn the oven down to 350F.
  • In a large bowl add eggs, egg yolk, lemon juice, lemon zest, erythritol, stevia and vanilla extract. Mix
    until well combined. Then add coconut flour, almond flour, and gelatin. Combine and allow to thicken for 5
  • Pour filling into cooked crust and bake for an additional 12-15 minutes.
  • Remove the bars from oven and allow to cool. Once room temp, transfer to the refrigerator for 1 hour to continue setting.
  • If desired, top with powdered erythritol prior to slicing and serving. Best served cold and stored in an air tight container in the fridge up to one week.



Net Carbs: 3g
Serving Size: 1 Bar
Yields: 9 Bars


Calories: 175kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Fiber: 2g