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Easy Keto Lemon Bars Recipe with Zesty Almond Crust

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Bright, tangy keto lemon bars with a zesty almond crust that is quick and easy to make, perfect for satisfying your sweet tooth while staying low-carb.

Ingredients

Scale
  • 1 ¾ cups almond flour
  • ¼ cup powdered erythritol
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 3 large eggs, room temperature
  • ¾ cup fresh lemon juice
  • ½ cup powdered erythritol
  • 2 tablespoons almond flour
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  2. In a medium bowl, combine 1 ¾ cups almond flour, ¼ cup powdered erythritol, 1 teaspoon lemon zest, ½ teaspoon ground cinnamon (optional), and ¼ teaspoon salt. Stir well.
  3. Add melted butter and 1 large egg to the dry ingredients. Mix until the dough comes together and feels slightly sticky but firm. Add a teaspoon of water if too crumbly.
  4. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 12-15 minutes until golden brown around the edges.
  5. While the crust bakes, whisk together 3 large eggs and ½ cup powdered erythritol until pale and slightly thickened (about 2-3 minutes).
  6. Add ¾ cup fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons almond flour, and ¼ teaspoon salt to the egg mixture. Mix just until combined.
  7. Reduce oven temperature to 325°F (163°C). Pour the lemon filling evenly over the hot crust.
  8. Bake for 18-22 minutes, or until the filling is set but still slightly jiggly in the center.
  9. Remove from oven and let cool completely at room temperature. Refrigerate for at least 2 hours before slicing.
  10. Lift the bars out using the parchment paper overhang and cut into 9-12 squares. Wipe knife with warm damp cloth between cuts for clean edges.

Notes

Use finely ground almond flour for a smoother crust. Melt butter gently and cool slightly before mixing with egg. Eggs should be at room temperature for a silky filling. Taste filling before baking and adjust sweetener if needed. Chill bars thoroughly for clean cuts and best texture. Warm knife before slicing for neat edges.

Nutrition

Keywords: keto lemon bars, keto dessert, low carb lemon bars, almond crust, sugar-free dessert, ketogenic, lemon bars recipe

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