Easy Keto Lemon Bars Recipe

Easy Keto Lemon Bars Recipe


These low-carb lemon bars are the perfect balance between sweet and lemony and they will leave you reaching for more! With a coconut flour crust and creamy filling, they are the perfect teatime treat. 

Four keto lemon bar squares on a white plate

If you love lemony, tangy desserts then this recipe is for you. Not only is this one of the best tasting keto desserts you can make but it’s so easy to prepare too. 

The creamy lemon filling and buttery shortcrust melt in your mouth and will leave you wondering how on earth something that tastes so rich and indulgent could possibly be low-carb! 

How to make keto lemon bars

Step 1: Measure out all the ingredients and preheat your oven to 325 ° F (160 ° C).

Step 2: Grease a 9”x 9” (23cm x 23cm) baking pan and line it with a strip of parchment paper (you don’t need to use the parchment strip if your pan has a removable base.)

Ingredients for the lemon bars on wooden board

Step 2: Combine the coconut flour, ground stevia, and salt in the bowl of a food processor by pulsing once or twice.

Step 3: Add the unsalted butter and pulse to combine, until it reaches a sandy consistency.

Preparing the coconut flour crust in a food processor

Step 4: Add the egg and vanilla extract to the food processor. Pulse to combine until the dough is well mixed and forms pea-sized pieces. There should be no dry areas in the dough. 

Step 5: Press the shortbread dough firmly into the prepared pan using the back of a glass or your hands. 

Dough pressed into a square pan

Step 6: Bake for 12-15 minutes, until the outer edges of the crust have just begun to brown. It should not be fully cooked at this stage as it will cook further once the filling has been added. Remove and leave the oven on.

Step 7: Mix together all the ingredients for the filling until completely smooth and pour over the baked crust. 

mixing all the filling ingredients in a large glass bowl

Step 8: Bake for 30 – 35 min. The lemon bars are done cooking once the filling stops moving if shaken slightly. Remove from the oven and allow the lemon bars to cool completely for at least an hour. Cut and serve when desired. 

Baked lemon bars in the pan

Tips for making the perfect lemon bars

Before you start preparing the shortcrust base of the lemon bars, remove the cream cheese from the refrigerator and let it sit out for at least 30 minutes before using it the filling. This makes sure that the cream cheese is easy to beat and won’t leave any lumps in your filling. 

One of the keys to getting perfect lemon bars is to make sure they cool completely before you decide to gobble them up. Let them cool enough that they are completely firm before eating. 

Storing the bars

Once the lemon bars have completely cooled, wrap them gently in plastic wrap so that they don’t dry out. They can be stored like this in the refrigerator for up to 4 days. 

baked lemon bars ready to serve

More healthy low-carb snack recipes

Great tasting keto treats are a great way to keep your blood sugar levels stable and satisfy your sweet tooth! Here are some of my favorite low-carb snacks to keep me going:

You can also check out my roundup of 10 diabetic cookie recipes for more snacking inspiration.

When you’ve tried this recipe for keto lemon bars, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

Easy Keto lemon bars

These low-carb lemon bars are the perfect balance between sweet and lemony and they will leave you reaching for more! With a coconut flour crust and creamy filling, they are the perfect teatime treat. 

Prep Time:15 minutes

Cook Time:45 minutes

Total Time:1 hour

Servings:9

Ingredients

For the shortbread crust:

Instructions

For the shortbread crust:

  • Preheat your oven to 325 ° F (160 ° C).

  • Grease a 9”x 9” (23cm x 23cm) baking pan and line it with a strip of parchment paper. You don’t need to use the parchment strip if your pan has a removable base.

  • Combine the coconut flour, ground stevia, and salt in the bowl of a food processor by pulsing once or twice.

  • Add the unsalted butter and pulse to combine until it reaches a sandy, well-mixed consistency.

  • Add the egg and vanilla extract to the bowl of the food processor and pulse to combine until the dough is well mixed comes together in small balls.

  • Add the dough to the prepared pan and press down firmly using your fingers or back of a glass.

  • Bake for 15 minutes, until the outer edges of the crust have just begun to brown. It will not be completely cooked at this point as it will bake further once the filling has been added. Remove and leave the oven on.

For the filling:

  • Mix together all the ingredients for the filling until completely smooth and pour over the baked crust. If the mixture has some lumps of butter or cream cheese, microwave for 1 – 2 minutes until you can mix until completely smooth.

  • Bake for 30 – 35 min. The lemon bars are done cooking if you shake the pan and the middle of the lemon bars shake slightly. Remove from the oven and allow the lemon bars to cool completely for at least an hour. Cut and serve when desired.

Recipe Notes

This recipe makes 9 servings.  The lemon bars can be stored like this in the refrigerator for up to 4 days.

Nutrition Info Per Serving

Nutrition Facts

Easy Keto lemon bars

Amount Per Serving

Calories 322 Calories from Fat 271

% Daily Value*

Fat 30.1g46%

Saturated Fat 18.5g93%

Polyunsaturated Fat 0.7g

Monounsaturated Fat 4.3g

Cholesterol 160mg53%

Sodium 129.6mg5%

Potassium 55.7mg2%

Carbohydrates 8.1g3%

Fiber 4g16%

Sugar 1.6g2%

Protein 5.2g10%

Net carbs 4.1g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: American

Keyword: Keto Lemon Bars, low carb bars



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