If you adore zesty, bright flavors with a guilt-free twist, then you are going to absolutely fall in love with this Keto Lemon Bars Recipe. These tangy, buttery bars strike the perfect balance between a tart lemon punch and a rich, crumbly almond crust, making them the ideal low-carb treat for anytime indulgence. Whether you’re new to keto or a seasoned pro, this recipe is a bright, fresh way to satisfy your sweet tooth without derailing your goals. Trust me, you’ll want to make these again and again.
Ingredients You’ll Need
Each ingredient in this Keto Lemon Bars Recipe is simple yet powerful, coming together to create those luscious layers of flavor and texture you crave. From the nutty almond flour crust to the velvety lemon filling, every component plays a key role in delivering that irresistible bite.
- 6 tablespoons butter: Provides richness and helps bind the crust with a silky smooth finish.
- 2 cups superfine blanched almond flour: The low-carb base that gives the crust a tender, slightly grainy crumb.
- 1/3 cup granulated sugar substitute (I used Swerve): Sweetens the crust without adding carbs or bitterness.
- 1 tablespoon freshly grated lemon zest: Imparts an intense citrus aroma and bright flavor to the crust.
- 1/2 cup butter: Used in the filling to create a rich, silky texture that balances tartness.
- 1/2 cup granulated sugar substitute (I used Swerve): Adds clean sweetness to the lemon filling.
- 1/2 cup fresh lemon juice (from 5 – 6 lemons): The star of the show, delivering that unmistakable tangy kick.
- 1/4 cup grated lemon zest: Lifts the filling with extra brightness and fragrance.
- 6 egg yolks: Help thicken the filling with a luscious, custardy consistency.
- 1/2 teaspoon xanthan gum: Stabilizes the filling and prevents separation.
- 2 tablespoons unflavored collagen powder (or 1 teaspoon unflavored gelatin): Adds structure and a silky mouthfeel without altering flavor.
How to Make Keto Lemon Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350 degrees Fahrenheit to ensure it’s ready to bake your golden crust. Melt the butter gently—microwave or stovetop works great—then mix it with the almond flour, sweetener, and freshly grated lemon zest. Once your dough comes together, press it evenly into an 8×8 inch pan lined with parchment paper or foil to make removal a breeze. Bake the crust for 10 minutes until it’s just beginning to turn golden and firm.
Step 2: Make the Lemon Filling
While the crust cools, shift your attention to the luscious filling. Melt the butter over low heat, then whisk in the sugar substitute, fresh lemon juice, and lemon zest right away, dissolving everything smoothly. Temper in the egg yolks carefully, then return the pan to the stove on low and whisk constantly. You want the filling to thicken into a silky curd without scrambling the eggs—patience here guarantees creamy perfection.
Step 3: Add Stabilizers and Bake
Once thickened, remove the mixture from heat and strain it for extra smoothness. Whisk in the xanthan gum and collagen powder until the filling becomes uniform and glossy. Pour this bright, velvety filling over your pre-baked crust, spreading evenly all the way to the edges. Bake everything together at 350 degrees for another 15 minutes until just set but still tender.
Step 4: Cool and Cut
Let your lemon bars cool completely to allow the filling to firm up to the perfect texture. If you love a bit of extra sweet dusting, sprinkle powdered sugar substitute like Powdered Swerve over the top before slicing. Slice carefully into sixteen 2 by 2 inch squares and get ready to wow your taste buds!
How to Serve Keto Lemon Bars Recipe
Garnishes
Adding a simple garnish can elevate your keto lemon bars to next-level elegance. Consider a twist of lemon peel, a sprinkle of finely chopped fresh mint, or even a light dusting of powdered sugar substitute for that cafe-style finish. These little touches highlight the fresh lemon flavor and make your bars look absolutely irresistible.
Side Dishes
Since these lemon bars are bright and tangy, they pair beautifully with a smooth, creamy side like whipped heavy cream or a dollop of mascarpone cheese. If you’re serving at a brunch or tea time, fresh berries or a few crunchy nuts on the side balance the citrus tang and add delightful contrast.
Creative Ways to Present
Want to impress your guests or make these lemon bars a showstopper? Serve them chilled with a drizzle of sugar-free berry coulis or place each bar on a small decorative plate with edible flowers. You can even layer small pieces in a glass trifle dish with keto-friendly whipped cream for an elegant, layered dessert parfait!
Make Ahead and Storage
Storing Leftovers
Store leftover Keto Lemon Bars in an airtight container in the refrigerator to keep them fresh and set. They will keep well for up to five days, making them the perfect make-ahead treat for busy weeks or for packing as a sweet snack on the go.
Freezing
If you want to extend their shelf life, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen keto lemon bars stay delicious for up to one month. When you’re ready to enjoy, thaw them overnight in the fridge.
Reheating
Since these bars are best served chilled or at room temperature, reheating isn’t usually necessary. However, if you prefer a softer texture, allow the bars to come to room temperature for about 15 to 20 minutes. Avoid microwaving as it can change the texture of the filling.
FAQs
Can I use regular sugar instead of a sugar substitute for this Keto Lemon Bars Recipe?
While regular sugar can be used, it will increase the carb count and may not fit within keto guidelines. Using a keto-friendly sweetener like Swerve keeps the bars low carb and keto-compliant without sacrificing sweetness.
Is there a dairy-free option for the butter?
Yes! You can substitute the butter with coconut oil or a plant-based butter alternative to make this recipe dairy-free while keeping the texture rich and satisfying.
Can I use gelatin instead of collagen powder?
Absolutely. One teaspoon of unflavored gelatin can swap in for two tablespoons of collagen powder. Just be sure to dissolve it properly to get that silky filling consistency.
What is xanthan gum used for in this recipe?
Xanthan gum acts as a stabilizer and thickener in the lemon filling, helping it stay smooth and creamy while preventing separation, which is especially important for keto desserts that rely on low-carb thickeners.
How can I tell when the filling is perfectly cooked?
The filling should thicken to a custard-like consistency and coat the back of a spoon. It will firm up further as it cools, so avoid overcooking to keep it smooth and tender.
Final Thoughts
There’s something truly special about a dessert that’s both delicious and aligned with your health goals, and this Keto Lemon Bars Recipe absolutely delivers. With its bright lemon flavor, buttery almond crust, and perfectly creamy filling, it’s a recipe to keep in your back pocket for anytime you need a little brightness in your day. Go ahead and give it a try—you’ll be so glad you did!
Print
Keto Lemon Bars Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
These Keto Lemon Bars are a delightful low-carb dessert featuring a buttery almond flour crust topped with a tangy, creamy lemon filling. Sweetened with a sugar substitute and enhanced with fresh lemon zest and juice, these bars are perfect for those following a ketogenic or low-carb lifestyle, offering a refreshing citrus treat without the guilt.
Ingredients
Crust
- 6 tablespoons butter
- 2 cups superfine blanched almond flour
- 1/3 cup granulated sugar substitute (Swerve recommended)
- 1 tablespoon freshly grated lemon zest
Filling
- 1/2 cup butter
- 1/2 cup granulated sugar substitute (Swerve recommended)
- 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
- Preheat oven and prepare crust base: Preheat your oven to 350 degrees Fahrenheit. In a microwave-safe bowl or small saucepan, gently melt the butter until liquefied.
- Mix crust ingredients: Combine melted butter with almond flour, sugar substitute, and lemon zest. Stir thoroughly until the mixture is well combined and holds together.
- Form crust: Line an 8×8 inch square pan with parchment paper or foil for easy removal. Press the crust mixture evenly along the bottom and up the sides about 1/2 inch.
- Bake crust: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool while you prepare the filling.
- Prepare filling base: Melt butter over low heat in a small saucepan. Remove from heat and whisk in sugar substitute, lemon juice, and lemon zest until the sweetener is completely dissolved.
- Add egg yolks and thicken filling: Whisk in the egg yolks, then place the pan back on low heat. Stir continuously until the curd thickens enough to coat the back of a spoon.
- Strain and add thickening agents: Remove from heat and strain the curd into a small bowl to remove lumps. Whisk in xanthan gum and collagen powder until smooth and fully dissolved.
- Assemble and bake: Pour the lemon filling evenly over the cooled crust, spreading to the edges. Return the pan to the oven and bake for an additional 15 minutes at 350 degrees Fahrenheit.
- Cool and serve: Remove from oven and allow bars to cool completely. Optionally, sprinkle with powdered sugar substitute before slicing into sixteen 2×2 inch squares for serving.
Notes
- For best results, use parchment paper or foil to line your baking pan to easily lift out the lemon bars after baking.
- Ensure whisking continuously when cooking the curd to prevent the egg yolks from scrambling.
- Xanthan gum and collagen add texture and help the filling set properly; do not skip these ingredients.
- Use fresh lemons for the best flavor; bottled lemon juice will alter the taste and texture.
- Store leftover bars refrigerated in an airtight container for up to 5 days or freeze for longer storage.
