Keto Lemon Bars

Keto Lemon Bars

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Keto Lemon Bars are my newest best friend! Tangy, zesty and so summery in every bite. This easy recipe will have you singing its praises too!

A little nod to the U.S. and their very popular lemon bars. This low carb dessert version is just perfect. Personally I am a huge lemon dessert fan I am sure many of you may have noticed that through my recipes in my books and the website that I am always kind of sneaking in some curd somewhere.

This recipe is a little different but you will enjoy it because as far as keto fat bombs or keto dessert recipes go this one is easy without too many ingredients at all. Pretty much only 7 ingredients in total and an easy recipe to create.

Mad Creations Keto Lemon Bars_on baking tray

 

Lemon Bar Ingredients

This Lemon Bar has a delicious and easy shortbread base. Using almond meal as the main ingredient and good amount of creamy butter. I use a salted butter as it adds more flavour to the base. 

The sweetener I use in the base is Sukrin:1, which is a 1:1 with sugar. You can substitute and sweetener you prefer but check the ratio to sugar as many keto sweeteners can be much sweeter than sugar and you will indeed use far less.In the topping I use the powdered sweetener Sukrin Melis. As I always say I am quite lazy and prefer to have the sweetener already powdered for me and because this particular brand is zero calorie and zero carbs I love it all the more. If choosing a different sweetener just mill it in a food processor if you can’t find powdered natural sweetener alternatives.

The lemon juice can be substituted with any citrus juice, remembering the sweeter the juice the higher the carbs. Lime or grapefruit are just as equally as delicious.

Lemon Bars piled high

 

How to make Lemon Bars

I have included two cooking methods for these bars. They are very simple and there is only a couple of things to remember. 

After mixing the base ingredients allow the mix to rest for just 5 minutes. This allows the almond meal to soak up the butter. Once it has rested press into the tin and bake. While the base is baking mix your topping as it does get poured onto the warm base so that, not a cooled one. Check the base is golden and slightly firm before pouring on the topping.

The topping should be very lightly golden when ready and not jiggly at all. Cool and refrigerate in pan and cut once it is completely set.

Lemon Bars on white back grounf

 

How to serve Lemon Bars

These bars can be eaten completely as is but you can do a few things to dress them up.

A simple dusting of powdered sweetener is traditional. A good dollop of cream and any fresh berries and shredded mint also makes it all the more better in my opinion. Even a little shaved chocolate or toasted coconut is a lovely addition. The Lemon Bars are just great for having as an occasional treat and can be frozen in ziplock bags as well.

I am also thinking these would be a beautiful  keto Mothers Day recipe or a keto high tea as well. Make a selection of tasty savoury treats like my Cheddar & Chive Scones with mini quiches and along with your Lemon Bars and a delicious gluten-free Cheesecake.

Mad Creations Keto Lemon Bars 3 stack

If you love this recipe and want more keto dessert recipes then here are just a few of my faves

  1. Keto Chocolate Caramel Slice | Sugar Free
  2. Keto Sweet Bread – Spiced Low Carb Bread
  3. Paleo/Keto Flourless Chocolate Cake
  4. Vanilla Nougat Keto Protein Bars – Zero Carb style
  5. Mad Creations Spiced Baked Keto Donut

Watch me make Keto Lemon Bars

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Lemon Bars with cream and raspberry

Mad Creations Keto Lemon Bars

Sugar, grain and gluten free these Keto Lemon Bars are so delicious! I have fallen in love with these little zesty beauties and I am sure you will too.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: keto lemon bars
Recipe Category: Low Carb
Servings: 24 slices
Calories: 172kcal
Author: Megan

Ingredients

SHORTBREAD

LEMON FILLING

TO SERVE

Instructions

CONVENTIONAL METHOD

  • Preheat the oven to 325°F (160°C). Line a 23cm × 30cm baking pan with baking paper.
  • Mix all shortbread ingredients together. Allow to rest for 5 minutes. Press into prepared pan.
  • Bake 20-22 minutes or until the edges are lightly golden.
  • Whisk all filling ingredients together. Pour over warm shortbread.
  • Bake 20 -25 minutes or until lightly firm to the touch in the centre. Remove from oven and allow to cool in the pan. Refrigerate until set. Cut into bars.
  • Dust with powdered sweetener and serve with cream, mint and berries.

THERMOMIX® METHOD

  • Preheat the oven to 325°F (160°C). Line a 23cm × 30cm baking pan with baking paper.
  • Melt butter 2 minutes/90℃/speed 1.
  • Add remaining shortbread ingredients and mix 30 seconds/speed 4. Allow to rest for 5 minutes. Press into prepared pan.
  • Bake 20-22 minutes or until the edges are lightly golden.
  • Mix all filling ingredients 30 seconds/speed 3. Pour over warm shortbread.
  • Bake 20 -25 minutes or until lightly firm to the touch in the centre. Remove from oven and allow to cool in the pan. Refrigerate until set. Cut into bars.
  • Dust with powdered sweetener and serve with cream, mint and berries.

Video

Notes

Serving suggestion
Serve with powdered sweetener, cream or berries. Also great with ice cream.
Storing
Will store well in fridge for up to 3 days or freezer up to 3 months.
Please read blog post for variations and further tips on ingredients and baking

Nutrition

Serving: 1slice | Calories: 172kcal | Carbohydrates: 4g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 67mg | Potassium: 19mg | Fiber: 1g | Sugar: 0g | Vitamin A: 4.7% | Vitamin C: 3.5% | Calcium: 4.5% | Iron: 4.5%
Tried this recipe?Mention @meganellam or tag #madcreations!

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This Post Has 13 Comments


  1. This is lemony goodness at its best. My family loved it for dessert with whipped cream and berries. The base is buttery and the lemon is nice and sharp without being too sweet. It’s a very quick and easy bar to make and would sit proudly on anyhigh tea tower.
    Another great recipe. Thanks Megan

    1. Thanks Lynda. I am so happy everyone enjoyed it


  2. These are fabulous – a buttery shortbread base with just the right amount of tart, custardy lemon on top. I’ve been waiting all week to try this recipe and was not disappointed. My new go to dessert. 👍👍


  3. This is a delicious and easy recipe. The base is very shortbread like in texture and flavour. The lemon layer has a lovely tang to it and smooth texture. It cuts really well, without crumbs. And, it doesn’t taste ‘keto’ (you’ll all know what I mean!!). Well done Megan. I’m wondering if this base will be used for caramel slice, marshmallow slice, cheesecakes, etc in the future!?

  4. My lemon bars turned out well except I couldn’t taste the lemon. I did put in the stated amount of fresh lemon juice, could I add some lemon zest do you think to increase the lemon taste? Still yummy anyway nd a small piece is very filling!

  5. Can you sub the Almond meal for coconut flour ? i

    1. You would need to adjust to make up for the absorption rate.


  6. Sooooo yum! And freezes / defrosts like a dream.


  7. I usually have no problems with any of your recipes, but this one just didnt cut it, the base just wasnt right and the top didnt turn out bright yellow like yours or have a nice texture! I am a ketor for 3 years so have a pretty vast experience with the ingredients this one left me bewildered.

    1. Hi Cate, Not sure what happened but I have had loads of people posting their successful versions on the FB group.Maybe the particular sweetener you used caused an issue or the oven. I also do use blanched almond meal.


  8. Loved this recipe. Will be made OFTEN!!. Thank you, Megan.


  9. It’s an easy and definitely delicious recipe!!!!


  10. This recipe was very delicious made as written. Thanks so much for sharing it! It’s a keeper!

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