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prep time
10 min
cook time
50 min
ready time
1 h 0 min
Best 5-ingredient Keto Lemon Bars
These Keto lemon bars have a deliciously tart lemon custard filling and an ultra-buttery almond crust. Simple to prepare, this Keto dessert recipe only requires five ingredients to make before being oven baked then chilled to set. These lemon bars make the best guilt-free Keto dessert or sweet treat option.
What ingredients go into this Keto lemon bar?
These addictive Keto bars are prepared from a simple base of almond flour, butter, low-carb sweetener, lemon, and egg. Once the rich almond crust has been baked, it is topped with a layer of tart lemon custard. The bars are then finished in the oven and set in the fridge. We have completed our Keto lemon bars with a dusting of powdered low-carb sweetener for extra indulgence!
How to prepare the Keto crust?
This crust is decadent and super easy to prepare. Simply combine melted butter, almond butter, and a little sweetener in a bowl. Spoon the crust mixture into the prepared pan and level the surface with a spatula so that it is even. Bake until crispy and golden.
How to serve this Keto dessert?
These lemon bars make the best Keto dessert - perfect for the whole family to enjoy as a post-dinner treat. Alternatively, these are an excellent teatime option. Why not try with a delicious creamy Keto coffee as an afternoon tea?
Net Carbs
1.7 g
Fiber
1.4 g
Total Carbs
12.1 g
Protein
3.8 g
Fats
12.9 g
144 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
½ cup
Almond Flour
1-¾ cup
The Ultimate Icing Sugar Replacement by Swerve
1 cup
Lemon Juice, Fresh
3 each - juice from one lemon
Raw Egg
3 large
Recipe Steps
steps 4
1 h
Step 1
Preheat the oven to 350 Fahrenheit and line an 8 x 8-inch oven pan with parchment paper. Melt the butter and add it to a bowl with 1 cup of almond flour, ¼ cup of erythritol, and a pinch of salt. Beat together until smooth and well combined.Step 2
Spoon the crust mixture into the prepared pan and level the surface with a spatula so that it is even. Transfer the pan to the oven and bake for 20 minutes until lightly golden brown all over. Set to one side to cool while you prepare the lemon filling.Step 3
Crack the eggs into a mixing bowl. Add the fresh juice from the lemons, straining to ensure you remove any seeds. Add ¾ cup of erythritol, ¾ cup of almond flour, and a pinch of salt. Whisk together until smooth and well combined.Step 4
Pour the prepared lemon filling onto the cooled almond crust and return to the oven to bake for 21-23 minutes. The center should jiggle slightly but jiggle all together with the rest of the lemon filling. If you overbake, it will crack. It will still be delicious, however. Allow the bars to cool in the refrigerator for several hours until firm enough to cut into squares. Dust with additional powdered erythritol using a small sieve to decorate. Keep stored in the fridge until ready to serve.
Comments
FleurEngland264 a month ago
Do you use the Cup or gram? Because 1 3/4 cup isnt 196 gram…
SFMarkon 7 months ago
Tasty. A nice bar if you love lemon. Yes, the filling is a bit grainy because of the almond flour, but I still enjoyed it. I would be interested to see if the filling texture was different if I made it just before using it. I had made the crust dough and the filling at the same time, so the filling sat for a while before use. Maybe the lemon juice reacted with the eggs and the almond flour causing it to become grainy? I don't know.
MOSNmama 5 months ago
Monk fruit is almost always gritty textured - it was probably that, and not the almond flour, that gave that texture.
DanaMil a year ago
I followed the recipe exactly and the lemon filling was dry and “sandy.” The crust was okay, but the filling made this dessert inedible.
Pam 9 months ago
Did you use powdered sugar replacement not gradual sugar teplacement
IneffableMacadamia288694 2 years ago
I love how simple it was to make this. I feel like it can't be stuffed up and I can add so many things I want into it. So in the crust before I baked it separately I added coconut and almond flour with cinnamon and some lemon rind. In the custard filling I added vanilla essence, vanilla protien powder, some melted cream cheese and some Chinese 5 spice. Came out great. Yummo. I recond I will have it with some strawberries and cream.
IncredibleRadish428993 2 years ago
Used coconut flour, unsalted butter, and bottled lemon juice measured by weight. Also a touch of Crystal Lite lemonade powder. Came out well.
missxliingx 2 years ago
Sweet and yummy! My first time making, using ingredients as stated above. In fact, I misread and put all almond flour in the bottom layer, without any for the top layer. But it turns out so yummy still. Not eggy.
Pam 9 months ago
No crust on top at all
TeresaZ 2 years ago
People need to READ the steps. You bake the crust, then add the filling. This isnt a throw it all in one bowl and mix recipe
Mister2U 6 months ago
👍
𝓚𝓻𝓪𝓴𝓮𝓷 2 years ago
Yum... A clumpy pile of lemon sand in a bowl. I honestly hope the dogs will eat it. I just can't. It's literally desert sand for me, and I'm an avid baker.
Pam 9 months ago
Should not be Sandy at all did you use powdered sugar replacement not gradual sugar at all custard is very smooth and tart giggle before putting in refrigerator to cut squares
TeresaZ 2 years ago
Dont feed it to your dogs, swerve is poison to them. I've made this at least 5x, never had an issue?
FabulousAvocado118558 2 years ago
Came out great ! Not so pretty but very yummy
DevaniC 2 years ago
I didn’t read the instructions and I mixed all the almond flour, butter, and sugar before I realized I had to divide the ingredients to make a crust. So before I added the eggs I just took some of the mixture and made the crust. Then I followed the recipe for the rest. Still came out great. Perfect low carb snack for a sweet tooth.
AwesomeMacadamia930821 2 years ago
Oh this is the perfect spring time summer time snack! Everything was was wonderful. What is not to love about this!
Jazz Diva 2 years ago
The bottom layer made with the almond flour was awful. The lemon top layer was better, but still not that great. I won't be making this again.
Juff1 2 years ago
Amazingly delicious!
TeresaZ 2 years ago
Made this a few times now. Absolutely awesome if you love lemon. Added shredded unsweetened coconut and a pinch of cinnamon this time. Our favorite fat bomb!
OutstandingMacadamia836794 2 years ago
This was delicious and Swerve was a revelation!
Cwillo 2 years ago
Great recipe! Turned out perfect.
UnbelievableKetone423042 2 years ago
Turned out great! We’ll definitely make this again!
SplendidMacadamia536964 2 years ago
We love this and have made a bunch of times. I tend to use muffin tins with paper inserts: about a level tablespoon works for 16 portions of crust, then I use a very small ladle for the lemon filling. Worth noting that using muffin tins reduces cooking time by a lot. Crust takes about 10 mins to bake and filling about 12 in my oven. My metal muffin tin also bakes faster than my silicone one. I add microplaned zest of one of the lemons and it’s perfectly lemony. I also add a bit of vanilla powder to the crust batter.
AwesomeMacadamia930821 2 years ago
I definitely would cause it would be hard to remove from the pan