Description
Tangy, sweet, and perfectly fudgy — these keto lemon bars are soft, creamy, and made with a buttery almond flour crust for a low-carb dessert that’s bursting with citrus flavor!
Ingredients
For the Crust:
1 cup almond flour
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter
Pinch of salt
For the Filling:
4 large eggs
½ cup fresh lemon juice (about 2 medium lemons)
Zest of 1 lemon
¼ cup heavy cream or full-fat coconut cream
¼ cup powdered sweetener (erythritol or allulose)
½ tsp vanilla extract
Pinch of salt
Optional Topping:
Extra lemon zest
Crushed nuts
Sugar-free white chocolate drizzle
Whipped cream
Instructions
Preheat oven to 325°F (160°C) . Line an 8×8-inch pan with parchment paper.
In a bowl, mix almond flour , powdered sweetener , melted oil , and salt until crumbly.
Press firmly into the bottom of the lined pan to form a dense, even crust.
Bake for 10–12 minutes until lightly golden. Let cool slightly.
In another bowl, whisk eggs , lemon juice , zest , heavy cream , powdered sweetener , vanilla , and salt until smooth.
Pour the filling over the warm crust.
Bake for 20–22 minutes or until set around the edges and just firm in the center.
Let cool completely before slicing into bars.
Optional: Top with whipped cream, crushed nuts, or a sprinkle of lemon zest before serving.
Notes
These taste best chilled! Store in the fridge and enjoy cold for a silky, custard-like texture. Perfect for meal prep or holiday baking
- Prep Time: 10 mins
- Chill Time: 22 mins
- Cook Time: 1 hr
Nutrition
- Serving Size: 9 squares
- Calories: 140
- Fat: 10g
- Carbohydrates: 3g
- Protein: 4g