Sweet and tart lemony goodness on top of a sweet shortbread-like crust, cut into little squares of decadence!
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These lemon bars are such a sweet indulgence! They are nice and tart, just as lemon bars should be and a wonderful sweetness that tames down the tartness ever so slightly.
A delicious gluten free crust is used in these lemon bars and the texture could not be any better for them! It also use unbelievably wonderful Sugar Free Sweetened Condensed Milk recipe, it's super easy to whip up and works so well in these bars.
These low carb lemon bars are so easy to make and super decadent! A great low carb dessert that is sure to satisfy your lemony sweet tooth!
What's in Keto Lemon Bars
- Super fine almond flour
- Coconut flour
- Grass-fed unsalted butter
- Egg
- Swerve confectioners
- Vanilla extract
- Fresh lemon juice
- Lemons zest
- Keto/Low Carb Sweetened Condensed Milk
- Baking powder
- Xanthan gum
*Exact measurements are listed in the recipe card below.
How to Make Gluten Free Lemon Bars
For the Lemon Bar Keto Crust
Preheat oven to 350F.
Add all the crust ingredients to the bowl of a food processor and pulse until well combined.
Turn out the dough into a 9 x 13 casserole dish, sprayed with nonstick spray and lined with parchment paper (for easy removal).
Press and smooth out the dough, then bake for 10 minutes, while you make the filling.
For the Gluten Free Lemon Bars Filling
Add all the filling ingredients into a bowl and mix until well combined.
Pour the filling over the partially cooked crust and bake for 20-25 minutes or until just set. The center will still have a slight jiggle to it.
Allow to cool at room temp for 20 minutes, then chill in the fridge for at least 1-2 hours.
Baked goods made with almond flour are very delicate when still warm. So by allowing them to cool completely that will ensure they stay together when you cut them.
I know, the waiting is the hardest part, but it is SO worth it!
When you're ready to serve, dust some swerve confectioners over the top. Slice into bars and serve! You can even whip up some sweetened cream and serve it on top with fresh berries!
These lemon bars will need to be stored in the fridge.
How Do I Freeze Keto Lemon Bars?
If you have leftover lemon bars, or if you've made a double batch so you can enjoy them later, you can easily freeze them.
Divide the lemon bars into the portion size you prefer, place them on a sheet pan and place in the freezer for about 30 minutes. Take them out and wrap them individually in a double layer of plastic wrap. If stored properly, they will be good for several months.
Alternately, you can place them in an air tight, freezer safe container and layer parchment paper between each layer.
To thaw them, leave them wrapped and place them in the fridge over night. Though, honestly, partially frozen lemon bars are a really great treat if you can't wait over night.
How Many Carbs in Lemon Juice?
The key ingredient in these delightful low carb lemon bars is freshly squeezed lemon juice. If you're counting macro's, you know every carb matters.
Good news is there's only 1.4 gram of carbs in 1 tablespoon of lemon juice. This entire recipe has a little over 10 tablespoons for 24 servings, making lemon juice a great low carb flavoring option.
Are Lemons Keto?
Absolutely! They're low in carbs and high in fiber. So go ahead and flavor your water or unsweetened tea with the juice of a lemon, or make your favorite Keto lemon dessert because the carbs in a serving size of lemon juice will not kick you out of Ketosis.
Not only are they low in carbs, the nutrients in lemons are reportedly linked to being a potential aid in weight loss and digestive issues. They're an excellent source of vitamin C and have other health benefits that you can read more about in this article.
More Low Carb Lemon Desserts
More Keto Dessert Bars
- Blueberry Cheesecake Bars
- Salted Caramel Cheesecake Bars
- Cranberry Walnut Crumble Bars
- Vanilla and Chocolate Cheesecake Bars
- Pumpkin Cheesecake Bars
- Blackberry Cheesecake Bars
If you'd like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you'll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I'm offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Lemon Bars (Gluten Free)
INGREDIENTS
For the Crust
- 2 ¼ cups super fine almond flour
- ½ cup grass-fed unsalted butter, melted
- 1 whole egg
- ½ cup swerve confectioners, or powdered erythritol
- 1 teaspoon vanilla extract
For the Filling
- ⅔ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup Keto/Low Carb Sweetened Condensed Milk
- 4 whole eggs, at room temperature
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- ½ teaspoon Xanthan Gum
INSTRUCTIONS
To Make the Crust
- Preheat oven to 350F. Add all the crust ingredients to the bowl of a food processor and pulse until well combined.
- Turn out the dough into a 9 x 13 casserole dish, sprayed with nonstick spray and lined with parchment paper (for easy removal). Press out the dough, then bake for 10 minutes, while you make the filling.
To Make the Filling
- Add all the filling ingredients into a bowl and mix until well combined. Pour over the partially cooked crust and bake for 20-25 minutes or until just set. The center will still have a slight jiggle to it.
- Allow to cool at room temp for 20 minutes, then chill in the fridge for at least 1-2 hours. I know, the waiting is the hardest part!! When you're ready to serve, dust some swerve confectioners over the top. Slice into bars and serve! Store leftovers in the fridge or freezer.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve/Erythritol, Allulose, or Monk Fruit.
NOTE: Recipes using Swerve/Erythritol can be substituted 1:1 with a Monk fruit/Allulose blend.
Linda
Love your recipes. The printed option always adds another paragraph of text over the recipe itself making it difficult to read through ... It's like double printed text on last page of every recipe i printed. Thank
You for sharing those wonderful recipes!
Keto Cooking Christian
Hi Linda,
You are most welcome, I'm glad you are enjoying the recipes! I wasn't aware of any issues with the printed version of the recipes, but I will look into it right away and thank you for letting me know!