Keto Lemon Bars

Why This Is Strictly Keto

A classic lemon bar is a sugar-and-flour affair from top to bottom. This version swaps the wheat-flour shortbread for an almond-flour crust bound with butter, and the sugary curd for a bright filling of real lemon juice, zest, eggs and a monk-fruit sweetener. Nothing artificial-tasting, about 3g net carbs per bar.

Ingredients

Crust

• 2 cups almond flour
• 6 tablespoons butter, melted
• 1/4 cup powdered monk fruit or erythritol sweetener
• 1/4 teaspoon sea salt

Lemon filling

• 4 large eggs
• 2/3 cup fresh lemon juice (about 4 lemons)
• 1 tablespoon lemon zest
• 1/2 cup powdered monk fruit or erythritol sweetener
• 1/3 cup almond flour

Instructions

1. Prep the pan: Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides.

2. Make the crust: Stir the almond flour, melted butter, sweetener and salt together until a crumbly dough forms. Press it firmly and evenly into the bottom of the pan. Prick all over with a fork.

3. Bake the crust: Bake for 12-15 minutes, until the edges are lightly golden. Leave the oven on.

4. Mix the filling: Whisk the eggs, lemon juice and zest together, then whisk in the sweetener and almond flour until smooth.

5. Bake again: Pour the filling over the warm crust. Return to the oven for 15-18 minutes, until the center is just set and no longer jiggly.

6. Cool and chill: Cool completely at room temperature, then refrigerate at least 2 hours. Lift out using the parchment and cut into 16 squares. Dust with a little powdered sweetener before serving if you like.

Nutritional Info (per bar, approximate)

Tips

• Use freshly squeezed lemon juice — bottled juice tastes flat and slightly bitter here.
• The bars firm up considerably in the fridge; they’ll seem soft straight from the oven and that’s fine.
• A hot knife wiped clean between cuts gives the neatest squares.