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.)
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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!
Excited to make these today, what is a collagen powder substitute?? It’s the only ingredient that I don’t have.
There is an alternative option in the recipe using unflavored gelatin.
I don’t know how you managed to devise a recipe nearly indistinguishable from the “real” thing, but you definitely did. My keto family is in awe about the flavor! (Definitely worth every minute.)
★★★★★
Thanks Micheal – I’m thrilled that it was a hit with everyone! I’m making a batch for us this week too and already can’t wait!
I just want to say thankyou so much I won the contest so excited . Thank you so much again Melissa. By the way the recipe is great
Hi there!! I am about to make these for the first time and was wondering if you have to use XANTHAN gum or if there is any substitute?? That is the only ingredient that I’m missing. Hope to hear back soon! Thanks in advance
You can omit it, they will just be a little looser!
AMAZING! I made it with Limes because we leave in Florida, and lime is in our DNA :) Also, I was supposed to have Knox but last minute I realized we were out, so I added the same amount of orange Jello sugar free….. The result was incredible! We cut them in 32 pieces…. small but mighty! the perfect taste when you just want to satisfy the sweet tooth.
★★★★★
Since starting my keto/low carb journey 3 years ago, I have missed certain things. Lemon bars are one of them. These are incredible and satisfy my sweet tooth!
★★★★★
So happy to hear it!
I’ve had problems with granulated Swerve becoming, well, granular after refrigeration. Seems to crystalize in the refrigerator. Can I use a powdered form of Swerve instead or is there another reason for using granular? Thank you for the recipe – I adore lemon desserts!
I will definitely be making this again. Maybe weekly. It’s that good!
★★★★★
Hi, can I substitute the butter with ghee?, Trying to go dairy free, love your recipes!, How about a keto version of Oatmeal Scotchies, it will be hard to find something to replace the oatmeal, unless maybe they have a oatmeal flavor drops.
You can definitely sub the butter with Ghee, might need a pinch of salt though. Will look into the Oatmeal Scotchies, thanks!
Absolutely delishes! My husband loved them (who refuses to admit anything keto is great..lol). He told me to send to his mother who is now on a suger free lifestyle. Enough said. My only question is how would you recommend storing them? I put them in the refrigerator but obviously it changed the texture…I wasn’t sure if they could be left out?
★★★★★
fantastic recipe thank you so much! I made half the recipe in a standard loaf pan (2 lb size). Worked perfectly.
★★★★★
Ho. Lee. Cow! This is really good!! The only tweak I made was about 3/4 TBSP lemon extract for the filling as I only had 3 lemons on hand. For the sweetener I used powdered xylitol. I WILL be making this again! I dolloped a little whipped cream on top to balance the tart per hubby’s request. Personally I don’t need it. Thank you!!! This will be amazing to share with others.
I forgot to rate the recipe. 😝
★★★★★
I made this today for Easter. It turned out fabulous. I didn’t have any lemon zest but used a tablespoon of lemon extract and baked the crust 5 + minutes to make sure it was set but not brown. Hubby asked for lemon bars and this delivered. Thank you.
★★★★★
Thank you for the tip! It helped me as you can see in my review also. 😉
Thanks so much for this recipe! I saw Milk Street last night and they made some cookies with almond flour and they suggested toasting the almond flour for some cookies they were making to add depth. I’ve been making keto desserts since the summer and never heard of this. I tried it with this recipe and the crust was amazing! You should give it a try in some of your recipes and see if you like the flavor. I thought the crust tasted the same as a traditional. Amazing! You just put the almond flour in a pan and toast until the flour darkens and let it cool
★★★★★
This is now one of my new favorites! So luscious and they taste like the out-of-the-box super unhealthy kind! Thank you so much for this delicious family favorite recipe!
★★★★★
It’s been far too long since I’ve made these Megan! You’re comment reminded me about them and I’m adding lemons to my grocery list as we speak – so happy you enjoyed them and thanks for letting me know!
Hi Melissa, I absolutely love this recipe! I work for a huge Children’s Hospital with over a thousand employees and every so often our unit will have a bakesale to benefit the Children’s Miracle Network. So far these lemon bars have made us about $800 in the last year. I make a quadruple batch and sell them for $2 apiece. Well they sell out and about 10 minutes, so the last time I made them I sold them for $3 apiece and they were still gone in 10 minutes lol. I put label them with the nutritional info, and I also give people your website ( I hope that’s okay). Although hmmmm maybe I shouldn’t because then they can make their own! A LOT of people are doing keto apparently, and they all love your lemon bars.
★★★★★
This made my day Shari! How cool to know that my recipe is helping you guys earn money for charity! Thanks for letting me know it’s a hit and I hope they will keep performing for you at the bake sale! 😘
YUMMY!!!! I have always loved lemon bars and was so happy to discover this low-carb recipe. It is just the right amount of tartness for the lemon filling. And the crust is amazing! I could eat it by itself. Everyone who ate it raved about it. I had to grab a couple pieces quickly to save them for myself for later as they were going fast. Absolutely wonderful, whether you are following a low-carb diet or not.
★★★★★