These keto lemon bars strike that perfect balance of bright, tangy lemon flavor and a smooth, creamy filling on top of a buttery shortbread crust. If you’ve been missing a truly good low carb lemon bar, this one delivers.
They’re not quite a “dump and stir” recipe—but don’t let that scare you. The extra step is what gives these bars their rich, silky texture, and it’s absolutely doable (and worth it, I promise.)
If you don’t want to read the origin story of these keto lemon bars, please feel free to use the Jump to Recipe button on the top right of the page.
Lemon bars have always been one of my absolute favorite desserts. They are the thing I’m most likely to gaze longingly at through the glass at a bakery or coffee house – and sometimes I give in and have one.
I’m never really sorry until the next day when I wake up puffy and bloated from the gluten and sugar. Even then a perfect lemon bar is usually worth it if I’m being honest.
I finally decided though that it was high time I came up with a legit keto lemon bar recipe that would meet my low carb and gluten free criteria (and save me from the morning after bloating.)
As an added bonus these keto lemon bars are relatively simple to make, and just as good or better than the “real” thing. I’m not just saying that either, I tested these out on crowds of non low carbers at several parties – all with rave reviews and no leftovers.
This keto lemon bar recipe is basically the love child of my Lemon Almond Shortbread Cookies (crust), and my Sugar Free Lemon Curd (filling) recipes, with a few minor tweaks.
I like my keto lemon bars a little on the tart side, but you can increase the sugar free sweetener in the lemon curd if you prefer them sweeter – or you can add more powdered sugar free sweetener to the top of them after baking.
I’m confident that you guys are going to love these low carb lemon bars – they simply scream “IT’S SPRING BABY!” and they’ll make you believe it – no matter what time of year it is where you are.
These low carb lemon bars use a homemade lemon curd filling for a brighter, more authentic flavor than shortcut versions.
Recipe Notes:
- When zesting your lemons, make sure you don’t zest any of the white coating. That’s the pith and it’s super bitter – you just want the bright yellow rind, which is where the oils and therefore flavor are. The best tool for zesting a lemon is a microplane grater in my opinion, but a box grater on the side with the small holes in it can work too if that’s all you have.
- Use FRESH LEMON JUICE in these keto lemon bars. That bottled stuff just won’t taste the same. Since you need lemon zest anyway, you might as well take a few seconds to juice the lemons you’re zesting for a superior lemon flavor. A handheld lemon crushy thing like this one is what I use and it’s super easy.
- You will need 5 – 6 average sized lemons to make these keto lemon bars.
- When cooking the lemon curd for these keto lemon bars, DO NOT LEAVE THE POT UNATTENDED. Whisk gently but constantly until the mixture thickens enough to coat the back of a spoon, and it has lightened slightly in color. This may take 10 – 12 minutes, and it will feel like it’s never going to happen and then WHAM it’s there and it seems to be instantaneous. Be patient – I promise it’s worth it!
- Some people choose not to strain the curd after cooking, and leave the bits of grated lemon zest in the bars. It’s strictly a matter of personal preference and if you don’t mind the texture of the zest in there, it won’t hurt anything to skip that straining step.
As always I can’t wait to hear what you think! Make these keto lemon bars ASAP and report back STAT! Bonus points if you snap a pic and tag @ibreatheimhungry on IG!
(fyi said bonus points are completely useless, much like my passport in 2020.)
Print
Keto Lemon Bars
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Diet: Diabetic
Description
An easy and tasty Keto lemon bar recipe that’s just as good or better than the classic – but low carb and gluten free!
Ingredients
For the Crust:
- 6 tablespoons butter
- 2 cups superfine blanched almond flour
- 1/3 cup granulated sugar substitute (I used Swerve)
- 1 tablespoon freshly grated lemon zest
For the Filling:
- 1/2 cup butter
- 1/2 cup granulated sugar substitute (I used Swerve)
- 1/2 cup fresh lemon juice (from 5 – 6 lemons)
- 1/4 cup grated lemon zest
- 6 egg yolks
- 1/2 teaspoon xanthan gum
- 2 tablespoons unflavored collagen powder (or 1 teaspoon unflavored gelatin)
Instructions
For the crust:
- Preheat the oven to 350 degrees.
- Melt the butter in the microwave or a small saucepan.
- Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
- Press the dough evenly along the bottom and 1/2 inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars.
- Bake for 10 minutes.
- Remove and cool while you make the filling.
For the filling:
- Melt the butter in a small saucepan on low heat.
- Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved.
- Whisk in the egg yolks and return to the stove over low heat.
- Whisk continually until the curd starts to thicken.
- Remove from the heat and strain into a small bowl.
- Whisk in the the xanthan gum and collagen or gelatin until dissolved and smooth.
- Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.
- Bake the bars at 350 degrees (F) for 15 minutes.
- Remove and cool.
- Sprinkle with Powdered Swerve before serving if desired.
- Cut into sixteen 2 x 2 squares.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Prep Time: 10 minutes
- Cook Time: 30
- Category: Keto desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 x 2 square
- Calories: 193
- Fat: 19g
- Carbohydrates: 2g net
- Protein: 4g
More Keto Lemon Recipes You’ll Love
Keto Lemon Dressing aka. Vinaigrette
Keto Lemon Magic Custard Cake – Low Carb
Easy Keto Lemon Cheesecake – Low Carb
Keto Lemon Muffins – Low Carb and Gluten-free
58 best low carb lemon dessert recipes
Brittanie says
Came out absolutely PERFECT!!!!!!!!!!!!!!!! Thank you! I will use this many more times. :)
Randall says
This is the absolute best dessert recipe I have found/tried since going Keto. So close to the “real thing”. Thank you SO MUCH! The only things nag I changed were using Lakanto sweetener instead of Swerve and straining the mixture after adding the gelatin and xanthan gum to ensure totally smooth texture. My Kids even love them and they are the hardest to please as they are used to me making standard desserts and pastries that are extremely high in carbs. Your site has been a godsend to us through this transition. Thanks again.
Becca says
Mellissa
These are the best things ever. You deserve a parade for this recipe. Everyone loves these yum!
Rachel says
I may have forgot to strain. Oops! But it was so creamy and smooth and tart and AMAZING! Seriously. I am so happy about this.
Kristin says
This is the first comment I have ever left about a recipe, it’s that good! I am an avid baker, cook most meals from scratch and have been struggling to find a good low carb dessert. This is perfection, I just can’t wait for my lemon trees to have ripe fruit to make more! I did add a pinch of salt to both the crust and filling. I have Myer lemoncello that I made from my trees and I added about a tablespoon. I know that increases the carb count but it was a indulgence I was willing to make. I cooked down some blueberries for the kids and husband to use as topping and all love it. Thank you!
Caroline says
These are perfect. Made them for a group in which I’m the only keto weirdo, and no one guessed I’d bested them. Praise all around. That is the true test!
(Other true test: I currently have what’s left hidden in the back of the fridge for my. mouth. only.)
Courtney says
Best baking Keto recipe so far! I loved these and they were the perfect balance of tart and sweet for my taste. Definitely will be making these again and also for a work function this week.
Mellissa Sevigny says
Hi praise, Courtney – thanks so much!!! Hope they are a hit at work too!
Caitlin says
I absolutely LOVE this recipe! I never give reviews on anything, but since I just finished enjoying my dessert (these bars) I thought I should probably post a review because I love them that much! One commenter said these taste like the real thing, and they totally do! I baked the crust a little longer, until it was golden brown so it would be a little crispier and it turned out great! I also omitted the xanthan gum and used 1 packet of Knox gelatin for the curd (which some other commenters suggested). I’m in trouble…. :)
Mellissa Sevigny says
Thanks for reviewing it Caitlin, glad you liked it!
Marie says
Caitlin,
I was thinking of omitting the xanthan gum as well. I don’t use gums in my kitchen and I don’t see the need for it. I intend on using Great Lakes Bovine Gelatin.
Wendy says
Marie,
Did u try it without the gum? I was thinking the same thing. Like to know what you did.
Isabel says
I made these yesterday and they turned it delicious. Thank you so much!!
Lindsey says
These were a huge hit! I may leave the xantham gum out next time because the tip was rubbery and more firm than it should have been so maybe the gelatin is enough. But otherwise delish and perfect for spring.