Keto Lemon Bars

Annie Lampella @ Ketofocus

By Annie Lampella, Pharm.D.

Published July 26, 2019 • Updated December 18, 2025

Reader Rating
4.5 Stars (11 Reviews) 4 Comments
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Sweet and tart keto lemon bars are a classic treat! These bars have a buttery, crunchy low-carb shortbread crust and a tangy, citrus filling.

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Nutrition Facts
Serving Size:
1 bar

9

Servings

138

Calories

11.6g

Fat

4.3g

Protein

2.9g

Net Carb

4.1g

Total Carbs

Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

I made these lemon bars for a local fundraiser a couple of years ago, and they ended up being the top-bid dessert of the entire auction… cookies, brownies, all of it. The next year, the same buyers came back asking if I brought “those lemon bars” again, which honestly made my day. They’re bright, a little tart, and just sweet enough for anyone who loves a good citrus moment without going overboard, especially if you prefer sugar-free treats.

The crust is buttery with a light crunch from a sprinkle of coconut flakes. Even if coconut isn’t your thing, you’ll barely notice it, it’s really there for texture. And if you want them less tart, just ease up on the lemon juice or add a touch more sweetener to the curd. These bars are easy to customize, and they always disappear fast whenever I bring them anywhere.

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The Crust Ingredients

  • 1 ½ cups almond flour
  • 1/4 cup sugar free sweetener
  • 1/2 cup coconut flakes, unsweetened
  • 4 tablespoons (½ stick) melted unsalted butter
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest

The Lemon Curd Ingredients

Step by Step Instructions

  • STEP
    1

    Preheat oven

    To make the crust, preheat the oven to 325 °F.

    A red 325 degree number for an oven light.
  • STEP
    2

    Get a small bowl

    In a small bowl, combine all the ingredients for the crust and mix until combined.

    Ingredients

    • 1 ½ cups almond flour
    • 1/4 cup sugar-free sweetener
    • 1/2 cup coconut flakes, unsweetened
    • 4 tablespoons (½ stick) melted unsalted butter
    • 1/2 teaspoon salt
    • 1 teaspoon lemon zest

    A white bowl with dried ingredients inside.
  • STEP
    3

    Press into dish

    Press into a greased, parchment lined square baking dish.

    Coconut crust pressed into a bake tray.
  • STEP
    4

    Bake it

    Bake at 325°F for 10-12 minutes. Set aside to cool and increase the oven temperature to 350°F.

    Baked coconut crust in a square baking dish.
  • STEP
    5

    Lemon curd

    To make the filling, mix the ingredients for the curd in a bowl.

    Ingredients

    • 4 eggs
    • 1 ¼ cup powdered sugar-free sweetener
    • 3/4 cup of lemon juice (if like it less tart, try 1/2 cup)
    • 1 tablespoon arrowroot powder
    • 1 teaspoon baking powder
    • pinch of salt
    • zest from one lemon

    A bowl with lemon curd inside.
  • STEP
    6

    Pour the lemon

    Pour the mixture on top of cooled crust.

    A baking dish with unbaked lemon curd.
  • STEP
    7

    Bake it

    Bake at 350°F for 20-25 minutes.

    Bake lemon bars in a square baking dish.
  • STEP
    8

    Final dusting

    Dust with powdered sugar-free sweetener.

    Lemon bars cut into squares on a sheet of parchment paper with lemons around.
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My expert tips for perfect lemon bars every time

I hate it when a recipe doesn’t work on the first try, so here are all the little tricks I use to make sure your lemon bars come out bright, smooth, and slice-worthy right from the start. These are the same tips I relied on when I made these for that fundraiser dessert auction… and trust me, when your lemon bars become the top-bid item, you take notes.

  • Use fresh lemon juice when you can – Yes, you can use bottled lemon juice in a pinch, but fresh-squeezed really gives these bars their signature punchy flavor. It’s worth the extra minute to slice a few lemons.
  • Don’t freak out of the white bubbles on top – They are totally normal. Those tiny white bubbles you sometimes see after baking come from air in the eggs. They don’t change the taste at all, and you can easily hide them with a light dusting of powdered sweetener once the bars have cooled.
  • The easiest way to lift bars out of the pan – Grease your baking dish first, then line it with parchment, leaving a couple of inches hanging over the sides. I think of them as little parchment “handles,” and they let you lift the whole slab out in one clean piece. This makes cutting those pretty squares so much easier.
  • Why I use arrowroot powder – Arrowroot is my go-to thickener for recipes like this because you only need a tiny bit to do the job. It’s gluten-free, grain-free, and while it does contain carbs, one tablespoon is enough to thicken the entire lemon curd. Broken down per square in this recipe, it adds less than a gram of carbs each, which works beautifully in a low-carb lifestyle.

    If arrowroot isn’t something you have in your pantry, you can swap in about a teaspoon of xanthan gum instead.

Storage instructions

Once your lemon bars have cooled and you’ve sliced them into squares, keep them in an airtight container in the refrigerator. I actually think they taste even better the next day after the lemon filling has time to settle and chill, so they’re a great make-ahead dessert.

They’ll stay fresh for about 4 to 5 days, and if you want to save some for later, you can freeze them for up to a month. Just place parchment between the layers so they don’t stick together.

Keto Lemon Bars: FAQS

Can I use any sugar-free sweetener?

Absolutely! You can substitute with any sweetener you prefer, such as erythritol or monk fruit sweetener. The sweetener I use measures cup for cup with regular sugar. Just be sure to adjust the quantity based on the sweetness level.

What can I use instead of almond flour?

If you're looking for a nut-free option, you can use sunflower seed flour or a seed flour blend. Keep in mind that the texture may vary slightly.

How should I store leftover lemon bars?

Store your lemon bars in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage, just make sure to wrap them well.

Can I make them dairy-free?

Yes! You can replace the unsalted butter with coconut oil or a dairy-free butter alternative to make the recipe dairy-free.

What’s the best way to cut the bars for serving?

For clean cuts, let the bars cool completely before slicing. Using a sharp knife, dip it in hot water and wipe it dry before cutting, which helps achieve neat edges.

Nutritional information & Macros

Nutrition Information

Keto Lemon Bars

Servings: 9

Amount Per Serving
Calories 138
Fat 11.6g
Protein 4.3g
Total Carbs 4.1g
Net Carbs 2.9g

A note on accuracy:I calculate all my nutrition using USDA food database values. The actual macros may vary slightly depending on your specific ingredients (marinara brand, exact chicken weight, etc.). For precise tracking, I recommend weighing your portions.
Disclaimer: I'm a Doctor of Pharmacy (Pharm.D.), but this content is not medical advice. Always consult your physician before making dietary changes, especially if you have underlying health conditions.

Annie Lampella, Pharm.D. View My Cookbook

About Annie Lampella, Pharm.D.

Annie Lampella is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis and a Pharm.D., she has over 11 years of experience developing family-friendly keto recipes based on the science of human metabolism. She is the author of the Protein Packed cookbook, published by Victory Belt Publishing.

Learn more about Annie →

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4 Comments

  1. I absolutely loved this! The buttery crust pared with the tart lemon curd was so delicious. I added a tiny bit more lemon zest and minced up some basil and added that too. I know it sounds odd, but it gave the bars a brighter flavor. I might try a hint of orange zest next time.

    Reply

  2. Whisking the curd ingredients by hand gave it such a velvety smooth texture, and using the full 3/4 cup of lemon juice gave it that perfect sharp tang I was hoping for. The crust held together beautifully thanks to the melted butter and almond flour combo without overpowering the lemony filling. I also appreciated the subtle lift from the baking powder in the custard layer—it really helped it set just right without getting rubbery. Letting it cool completely before slicing gave clean edges too.

    Reply

  3. I loved how the coconut flakes added extra crunch and a hint of tropical flavor to the crust. These bars came out so firm yet gooey in the center. Definitely making them again!

    Reply

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