Keto Lemon Bars are a great way to treat the whole family without worrying about the repercussions. These dessert bars are great for anyone living on a low-carb or Keto Diet.
I know how much you loved my Keto Maple Bacon Truffles, so I had to add another dessert to the menu. I just know you’ll be enjoying these low carb lemon bars every month or so!
“When life gives you lemons, make low carb lemon bars”
Since I was a child, lemon has been my favorite flavor. A little sweet, a little sour, a lot of flavor! Apparently this is an inherited taste because I distinctly remember my mother’s love for Lemonhead candies.
Also, my 1.5 year old literally cries because he wants to suck on all the lemons from our drinks.
So, when you’re the mother of a lemon-headed child, what do you do? Make lemon desserts, of course!
Since I’m sticking to this Keto diet, I can’t quite make any dessert. I have to alter it with less sugar and little-to-no carbs. Because if there’s sweet and tart lemon bars in the house – I’ll definitely be indulging.
Keto Lemon Bars
This recipe can be made one of two ways: the low-carb way or the all out, who cares about a diet way. I’ll tell you how to do both just in case you want to make two batches or serve these for the holidays.
Speaking of holidays, these lemon bars make the perfect holiday treat! Serve them at thanksgiving or Christmas alongside traditional holiday dishes. In fact, these are even great for Easter and Valentine’s Day! This is one of those desserts that are fitting year round.
Because these are so easy to make, you can whip them up the night before a gathering. You can be the ideal guest or host!
How to Store Leftover Dessert Bars
I particularly love enjoying all my dessert bars fresh but many of them are even better the next day. Don’t you just love those kind of desserts?
So, refrigerate these for up to 3 days in the refrigerator as a safety precaution. Personally, we never eat anything after 5 days.
I store my bars in a sealed plastic container but they are just as well in a plate covered with plastic wrap or a freezer bag.
- 1 ½ cups almond flour
- ¼ cup powdered erythritol
- ½ cup butter, melted
- 4 eggs
- ¾ cups granulated erythritol or ½ cup monk fruit
- ⅓ cup lemon juice
- ½ teaspoon baking powder
- 1 tablespoon coconut flour
- Preheat oven to 350 degrees. Prepare a 9x9 square baking pan with nonstick cooking spray.
- Whisk together the almond flour and powdered erythritol. Stir in melted butter. Press the crust mixture into the bottom of the pan.
- Bake for 15 minutes. Remove from oven and cool slightly.
- In a food processor, blend eggs together with granulated sweetener. Add lemon juice, baking powder, and coconut flour. Pulse to combine. Pour over crust.
- Bake for 20 minutes or until the center is set. Cool completely before slicing. Sprinkle with additional powdered erythritol if desired.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 188 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 82mg Sodium: 118mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 5g
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