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Keto Lemon Bars

A bright citrusy classic made low carb with these keto lemon bars. There's no better way to welcome the summer days than with this lemony delight.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 servings

Ingredients

Crust

  • 1 cup butter melted
  • 2 cups almond flour
  • ½ cup powdered erythritol

Lemon Custard

  • 6 large lemons
  • 6 large eggs
  • cups powdered erythritol
  • cups almond flour

Instructions

Crust

  • Mix melted butter, almond flour, erythritol, and a pinch of salt. Press evenly into an 8×16″ parchment paper-lined baking dish or pan. Bake for 20 minutes at 350°F. Let cool for 10 minutes.

Lemon Custard

  • Into a medium bowl, zest two lemons. Juice all 6 lemons then add the eggs, erythritol, almond flour & pinch of salt. Whisk to combine.
  • Pour the filling onto the crust and bake at 350°F for 25 minutes. Let cool 30 minutes.
  • Dust additional powdered erythritol over the top before serving.