Keto Classic Lemon Bars
Indulge in the tangy sweetness of these Keto Classic Lemon Bars, a delightful low-carb twist on the traditional favorite. Made with a buttery almond flour crust and a vibrant, creamy lemon filling, these bars are naturally gluten-free and sweetened with erythritol, making them perfect for those following a keto-friendly or sugar-free diet. The fresh lemon juice and zest pack a zesty punch, while the coconut flour ensures the filling sets beautifully without compromising the texture. Quick and simple to prepare in just 15 minutes of hands-on time, these bars are ideal for make-ahead desserts or refreshing treats to enjoy all week long. Whether you're entertaining guests or satisfying a personal craving, these keto lemon bars are a guilt-free indulgence that delivers both flavor and simplicity.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cups unsalted butter
- 0.25 cups erythritol sweetener (granulated)
- 0.25 teaspoons salt
- 0.75 cups lemon juice (freshly squeezed)
- 1 tablespoons lemon zest
- 4 large eggs
- 0.75 cups erythritol sweetener (powdered)
- 2 tablespoons coconut flour
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper for easy removal of the bars.
In a medium bowl, combine almond flour, melted butter, erythritol sweetener (granulated), and salt. Mix until the ingredients form a coarse dough consistency.
Press the dough evenly into the prepared baking dish to form the crust. Bake in the preheated oven for 15 minutes or until the edges start to turn golden brown. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the lemon filling by whisking together the lemon juice, lemon zest, eggs, erythritol sweetener (powdered), and coconut flour in a medium bowl until smooth and creamy.
Once the crust has cooled slightly, pour the lemon filling mixture over the baked crust evenly.
Return the baking dish to the oven and bake for an additional 20 minutes, or until the filling has set and is no longer jiggly.
Remove from the oven and allow the lemon bars to cool completely in the baking dish before transferring them to the refrigerator to chill for at least 2 hours.
Once chilled, remove the lemon bars from the dish using the parchment paper, cut into 16 squares, and serve.
Store any leftover lemon bars in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 900 mg | 39% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 11.7 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 461 mg | 35% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
