These keto lemon bars have long been an IBIH fan favorite, so I decided to freshen them up a bit with new photos and a few tips on helping them turn out perfect every time.
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 pretty easy 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 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.
TIPS FOR MAKING THE BEST KETO LEMON BARS
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. 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 lemon bars.
When cooking the lemon curd, 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 Bar Recipe -Low Carb & Gluten Free
- Prep Time: 10 minutes
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 16 bars 1x
- Category: keto Desserts
- Method: baking
- Cuisine: American
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!
Nutrition
- Serving Size: 2 x 2 square
- Calories: 193
- Fat: 19g
- Carbohydrates: 2g net
- Protein: 4g
Keywords: Keto Lemon Bars, Low Carb Lemon Bars, Gluten Free Lemon Bars
Can’t get enough keto lemon desserts? ME EITHER. Here’s an epic collection of some of the best low carb lemon dessert recipes out there!
My Keto Snack Box says
Love the recipe for the Lemon bars! This is a perfect snack to eat for breakfast or as dessert. Hoping to make this for our teams holiday event! Thank you :)
Cecile Ullrich says
Hi Mellissa, quick question, do I dissolve the gelatin – like you would normally or do I just add the granules?
Mellissa Sevigny says
Yes, just sprinkle and stir.
Cara says
Wow! I FINALLY made a low carb dessert that turned out amazing! I never write reviews because if I do not like something, it’s probably because of me and not the recipe but these lemon bars are out of this world! I took a bite and actually said “wow!” out loud! This is one recipe I’ll be making way too often!
And yes, I had to make a change. 🤦♀️. I didn’t have unflavored collagen ( only had chocolate) and didn’t have gelatin so I substituted more xanthan gum and it worked! I already made sure this recipe is printed and in my suitcase for our vacation to the cabin in the woods in a couple of months! Definitely not leaving home without it!
★★★★★
Mellissa Sevigny says
So happy that you finally found a Keto dessert that you actually like! 🙌🏻
Gigi says
How much extra xanthan gum did you use?? I don’t have gelatin or collagen either!!
Deana Chadwick says
Fantastic tart Lemon squares! I could eat the curd on its own by the bowl full. I started preparing before I gathered all if my ingredients, big mistake. I know I have gelatin somewhere, but couldn’t find it and this was after my custard was finished. I spent 10 panicked minutes online looking for a sub… I almost used Konjac, but ended up going with chia seeds (figured that I could always use more omega 3’s). It came out amazing! My skinny, sugar loving, boyfriend couldn’t stop eating it; I had to direct him to t h e chip ahoy’s so he didn’t eat all if the squares. Thank you Mellissa for another great recipe!
★★★★★
Austin says
This recipe tastes wonderful! I have a tiny issue, the filling kind of grainy, I have that issue with sugar alcohol in chilled recipes, not just this one. I used powdered erythritol. I made a lemon curd from all day i dream about food site, she said all sugar alcohol re- crystalize when it is chilled. I wonder if you have any tricks. Thank you so much for sharing.
★★★★★
Mellissa Sevigny says
Mine never crystalizes and I use swerve typically. You could try a blend like lakanto which has monk fruit in it as well and might give you less of a grainy texture.
Austin says
i always use Swerve, i don’t know how you do it that never never crystallized, so lucky!! i have the same experiences with Carolyn at all day i dream about food website. here is what she said in many of her recipes ” If you use all erythritol based sweeteners, your sauce may re-crystallize somewhat as it cools.” all the recipes that need to be chilled turnout granny. I LOVE your chocolate peanut butter recipe but it re-crystllize some. just trying to figure out not to have that texture. thank you for your wonderful recipes on your website.
Jessica Barker says
Ummm…these are AMAZING!! I am a very skeptical keto dessert baker. I find that my cookies always crumble to bits and my breads tend to be either too soft or too crumbly or both. And while I realize that it is a skill to get something to be liquidy and crumbly at the same time, it is not in fact the texture I desire. These however, were perfection. So good, perfect texture and nobody believed they were keto. Thank you Mellissa!
★★★★★
Mellissa Sevigny says
So happy to hear it Jessica! Thanks for taking the time to leave a comment and review!