Keto Lemon Bars
Ingredients
For the crust:
1 ½ cups almond flour
¼ cup powdered erythritol (or monk fruit sweetener)
¼ cup melted butter (unsalted)
½ tsp vanilla extract
Pinch of salt
For the lemon filling:
3 large eggs
½ cup lemon juice (fresh squeezed is best)
2 tbsp lemon zest
½ cup powdered erythritol (or monk fruit)
2 tbsp coconut flour (helps thicken)
Optional: a few drops liquid stevia (if you like it sweeter)
For topping:
Extra powdered erythritol for dusting
Instructions
Make the crust
Preheat oven to 350°F (175°C).
Mix almond flour, powdered erythritol, melted butter, vanilla, and salt until crumbly dough forms.
Press evenly into an 8x8 baking dish lined with parchment paper.
Bake for 10–12 minutes until lightly golden.
Make the filling
In a bowl, whisk eggs, lemon juice, zest, sweetener, and coconut flour until smooth.
Pour over the baked crust.
Bake
Return to the oven and bake for 20–25 minutes, until the center is set but slightly jiggly.
Remove and let cool completely (important so it firms up).
Finish & Serve
Once cooled, dust with powdered erythritol.
Slice into squares and enjoy chilled.
✅ Keto Notes
Each bar is about 3–4g net carbs (depending on portion size).
Store in the fridge for up to 5 days, or freeze for longer.
You can also swap in lime juice for a keto lime bar twist!
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