Keto Lemon Bars (Paleo + DF)
Published Feb 11, 2021 Updated Jul 11, 2023
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If you are looking for an outstanding dessert recipe with minimal carbs, then my Keto Lemon Bars are calling your name! They are so easy to whip up and honestly tastes just as good as the real thing! This is hands down, my new favorite keto dessert recipe.
What the best Keto/Paleo sweeteners?
Below are my favorite go-to sweeteners. Not only are these considered Keto, but they are also complaint when following a Paleo diet. I tend to always lean towards Monk Fruit because it tastes so close to sugar with no after taste. In addition, the Powdered Swerve is an amazing substitute for powdered sugar. It has the same consistency and tastes.
- Monk Fruit
- Swerve
- Organic Stevia
- Erythritol
- Powdered Swerve
- Powdered Monk Fruit
Tips and Tricks for these Keto Lemon Bars
- Chill them before serving: Make sure to chill the lemon bars in the fridge for at least an hour before cutting. This will ensure that you get a clean cut.
- Clean cut: Be sure to clean the knife off after each cut. This will help keep them neat looking and not a gooey mess.
- Bake the crust first: Always pre-bake the crust before adding the filling. If you try to bake it all at once, it will be a gooey mess. It’s important to bake the crust at least 15 minutes before adding the in the filling.
- Sprinkle with powdered monk fruit: To give the lemon bars a little extra sweetness and texture, I love sprinkling with either powered Swerve or powdered Monk Fruit. If you want to freeze these bars, hold off adding the powdered keto sweetener until after you thaw and right before serving.
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Keto Lemon Bars (Paleo + DF)
Ingredients
Shortbread Crust
- 2 cups almond flour
- 1/4 cup Monk Fruit granulated*
- 6 tablespoons ghee melted or vegan butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 large egg
- 1/2 teaspoon xanthan gum*
Lemon Filling
- 4 large eggs
- 1/2 cup Monk Fruit granulated*
- 1 teaspoon vanilla extract
- 1/3 cup blanched almond flour
- 3 lemons juiced
- 1 1/2 tablespoon lemon zest
- Pinch of salt
Garnish: Optional
- Powdered Swerve or Powdered Monk Fruit
Instructions
- Preheat the oven to 350F and line an 8x8 baking pan with parchment paper.
- Make The Crust: In a large mixing bowl, add all of the crust ingredients and mix together. The consistency will be a crumbly texture. Transfer the crust into the parchment-lined baking pan. Spread it out with your fingers and press down to compact it together. Make sure the crust is an even layer.
- Bake the crust: Bake the crust for about 15 minutes in a 350F oven until it starts to brown and remove and set to the side.
- Filling: Add the filling ingredients to a large mixing bowl and mix together with a whisk or a hand held mixer until completely combined. Pour the filling into the pre-baked crust and return to the oven for 20-25 minutes, until the filling is set.
- Let cool completely, then chill them in the fridge until cold (around an hour or so). Cut the cold bars with a sharp knife. Sprinkle the tops with powdered monk fruit or swerve if desired.
Video
Notes
- Make sure to chill before cutting. This will ensure that you get a clean smooth cut.
- Feel free to sub any other keto granulated sweetener for the monk fruit.
- Sub tapioca flour for the xanthan gum if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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WOAH! A.MAZ.ING!!!!!! Easy to make and even my picky kiddos loved them!
So happy to hear this Patricia!
Can we sub ghee with anything else?
For sure
This shouldn’t be advertised as dairy free when the recipe calls for ghee. It’s literally clarified butter. Butter is dairy.
This recipe calls for ghee OR vegan butter. This recipe can be dairy-free