Keto Low Carb Lemon Bars

Keto Low Carb Lemon Bars

  • Servings: 16
  • Difficulty: easy
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Sugar Free at it's best


    Shortbread Crust
  • 2-1/2 cups Almond Flour
  • 1/4 cup powdered Swerve
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil melted
  • 1 large egg (whisked)
  • 1/2 teaspoon vanilla extract
  • Lemon Filling
  • 1/3 cup powdered Swerve (or Monk Fruit)
  • 1/4 cup almond flour
  • 3/4 cup lemon juice
  • 1 tablespoon lemon zest


  1. Preheat oven to 350 degrees F. Line a 9×9 pan with parchment paper, hanging over the sides.
  2. Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a medium bowl, stir together almond flour and powdered sweetener.
  3. Whisk in the eggs, lemon juice and lemon zest, until smooth. Set aside.
  4. To make the crust, combine the almond flour, sweetener and sea salt in a large bowl.
  5. Stir in the melted coconut oil, then the egg and vanilla. The dough will be crumbly, but able to be pressed together.
  6. Press the dough into the lined pan. Bake for about 13 to 16 minutes, until firm and golden.
  7. Remove the crust from the oven, and immediately pour the filling over the crust.
  8. Return to the oven for 15 to 18 minutes, until filling is set, but still soft.
  9. Cool completely on the counter, without moving or cutting. Cover and refrigerate for at least 2 hours before slicing.

Recipe Courtesy of

Zesty Keto Lemon Bars

Zesty Keto Lemon Bars

  • Servings: 9
  • Difficulty: easy
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Lemon on Lemon Bars


  • 1/2 cup butter melted
  • 1 3/4 cups almond flour
  • 1 cup powdered Swerve
  • 3 lemons
  • 3 eggs


  1. Mix the butter, 1 cup of the almond flour and 1/4 cup of the Swerve together.
  2. Pat into an 8×8 pan and bake at 350deg F for 15 minutes. Let cool for 10 minutes.
  3. While crust is cooking, mix up zest of 1 lemon, 3 lemons juiced and 3 eggs and 3/4 cup swerve and 3/4 cup almond flour.
  4. After crust cools, add the liquid mixture on top and put back in the oven for about 20 minutes.