Make perfectly tart and sweet Lemon Bars (Keto)

Lemon bars with a keto twist! This keto dessert is perfectly tangy and sweet, and it’s quick and easy to make. It’ll satisfy any sweet appetite. One of my family’s go-to keto snacks.

Why Is This Recipe So Delicious?

• Two beautiful layers in one simple dessert. DELISH! If I hadn’t informed you, the buttery, crunchy crust compliments the acidic, wet filling in an extraordinarily rich, but not heavy, style that you’d never guess was keto.
• They’re so simple to make that even if you’re not a “baker,” you can make them! Mostly, you’re just mixing stuff together and baking them for a while. You’ve got this!
• They’re a terrific make-ahead choice if you’re not tempted to eat them all at once (sorry, not sorry). They’ll last up to a week in the fridge if kept in an airtight container. If you like, you may freeze them for up to 6 months if you put them in a sealable bag or another airtight container.
• This recipe makes 9 keto lemon bars by default, but you can easily cut them into smaller squares to make more. Smaller bars are ideal for parties, showers, or simply keeping track of your servings!

Important Ingredients

Fresh Lemons — We’re using the entire lemon in this recipe.

Lemon juice, lemon zest, and a garnish of lemon quarters… You could theoretically serve it without the garnish, but the flavor from the fresh juice and zest is unbeatable. Don’t overlook them! You can use bottled juice if you need to for whatever reason, but the results will not be as good.

Keto Sweetener – This recipe has no sugar! You must use a keto-friendly sweetener for these lemon bars because they are keto. My favorite is Swerve.

It adds a delicious flavor to my keto treats, and a little goes a long way in terms of sweetness. It has no calories, is non-glycemic, and can be used in place of sugar in a 1:1 ratio.

You can get it straight from their website or from Amazon, but most grocery stores in my area stock at least the granular Swerve, so check yours!

Chef’s Advice

• When zesting lemons, make sure you only get the bright yellow lemon peel! The white pith beneath it is quite sour. In your keto lemon bars, this is definitely not the flavor you want.
• You can produce your own granulated erythritol if you can’t obtain Confectioners’ Swerve or powdered erythritol. Simply pulse your granulated Swerve/erythritol until it’s a powdered consistency in a food processor. Because it will expand as it gets powdery, start with roughly half the total amount asked for in the recipe (in this case, 2 teaspoons granulated Swerve). After pulsing, take a measurement and add more as needed!
• Use a serrated knife that has been warmed in hot water for the cleanest edges, and make sure the lemon bars are thoroughly cooled. Between each cut, wipe any lemon filling off the knife.
• Lemon bars should not be overbaked. They’ll continue to cook a little while resting in the baking dish, and the lemon filling will thicken as it chills.

Lemon Bars

Lemon bars with a keto twist! This keto dessert is perfectly tangy and sweet, and it’s quick and easy to make. It’ll satisfy any sweet appetite. One of my family’s go-to keto snacks.

Ingredients

For the Crust

• 6 tablespoons butter melted
• 2 ½ cups almond flour
• ¼ cup Confectioners’ Swerve see Notes
• 1 pinch salt
• 1 teaspoon lemon zest finely grated

For the Filling

• 4 eggs
• ⅔ cup fresh lemon juice approximately 2-3 lemons’ worth
• ¼ cup almond flour
• ⅔ cup Confectioners’ Swerve plus more for topping

Equipment

• 8×8 baking dish
• Parchment Paper
• Large bowl
• Sifter or fine mesh sieve

Instructions For Lemon Bars

To Make the Crust

1. Preheat the oven to 350 degrees F. Line an 8-inch square baking dish with parchment paper, leaving just enough hanging over the sides to use as handles later.
2. Combine melted butter, almond flour, Swerve, salt, and lemon zest in a large mixing basin.
3. Place the dough in a baking dish. The dough should be equally distributed across the bottom of the dish and into all four corners.
4. Bake for 20 minutes at 350°F. Remove from oven and set aside for 10 minutes to cool.

To Make the Filling

1. In a large mixing bowl, whisk together eggs, lemon juice, and almond flour, and Swerve while the crust cools. Whisk thoroughly to integrate all ingredients and to thicken the mixture.
2. Fill the chilled crust evenly with the filling.
3. Bake for 25 minutes, then remove from oven and cool for at least 30 minutes at room temperature.
4. Place the baking dish in the refrigerator until the lemon bar mixture has totally cooled.

To Serve

1. Remove the lemon bars from the fridge. Lift the bar out of the baking dish using the parchment paper’s edges, then place it on a level surface.
2. Cut the huge lemon bar into 9 squares using a sharp knife.
3. Sprinkle enough of Confectioners’ Swerve on top of lemon bars with a fine-mesh sieve or flour sifter, then garnish with thinly sliced lemon quarters and serve.

Notes

• You can substitute powdered erythritol for the Confectioners’ Swerve, but you may need to use more to match the sweetness. Try 1/3 cup powdered erythritol in the crust and 3/4 cup in the filling.
• Add a teaspoon of Swerve to a fine mesh sieve or sifter and sift it over the lemon bars in small back-and-forth strokes with your wrist. This method will give you a mild, non-overpowering dusting.
• Use vegan butter to make it dairy-free.

Nutrition Information

Serving: 1bar, Calories: 292kcal, Carbohydrates: 29g, Protein: 10g, Fat: 26g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 99mg, Potassium: 48mg, Fiber: 4g, Sugar: 2g, Vitamin A: 340IU, Vitamin C: 7mg, Calcium: 86mg, Iron: 2mg, Erythritol: 20g, Net Carbs: 5g