A luscious low carb lemon bars recipe that is very close to the real thing. These yummy treats have a crust made with a low carb baking mix.
While I was away on a work trip, there were so many sweet temptations. Each day, the company put out morning and afternoon snacks. One of the items that caught my eye were some triangular lemon square bars.
They had a shortbread crust with a thick lemon topping on top. My mind started churning on how I could make my own low carb lemon bars when I got home. I found a couple low carb recipes for lemon square bars on the internet.
Both had a lot more butter in the crust than I wanted to use. I jotted down a new version and tried it this morning. One recipe used all Carbquik for the crust, the other used a blend of almond flour and oat flour.
How to Make Low Carb Lemon Bars
For the crust, I ended up using a mix of almond flour and coconut flour to keep the bars gluten-free. I simply mixed the flours with low carb sweetener and butter along with a little xanthan gum which is optional (photos 1 & 2).
The crust mixture was then pressed into a square 8×8 pan. After baking, the crust turned a nice golden color (photo 7). I let it cool a bit before preparing the lemon topping.
I blended eggs, sweetener, baking powder, salt, lemon juice, dried lemon peel, gelatin, and lemon extract to make the topping (photos 3-6). This mixture was then poured on top of the baked crust (photo 8).
It took about 15-20 minutes of baking for the lemon topping to set. Then, once cooled, I was able to cut the low carb lemon bars into squares (photo 9).
Keto lemon bars recipe variations
The amount of lemon topping didn’t look like a lot, so I may try doubling the amount of topping the next time I make these bars. However, the thin topping on the finished squares was perfect. It was chewy and the crust was similar to a shortbread.
If you are looking for more of a traditional lemon bar with the thicker topping, I would try doubling the amount of topping, using a full packet of gelatin. But, I preferred the thinner lemon layer.
I wonder how a layer of cheesecake would taste. Maybe I’ll experiment with low carb lemon cheesecake bars. That does sound tasty, doesn’t it?
Overall, these low carb lemon bars were just as I had hoped. Although I made these gluten-free, those who aren’t concerned with gluten can replace the coconut flour with Carbquik.
Final thoughts on the recipe
The crust on these lemon bars would be great for other recipes too. I’m thinking it might taste better than the pecan crust I used on my chocolate chip cheesecake bars.
If you try these out, I’d love to know what you thought. What kind of treats have you seen lately that you’d like to see made low carb?
Low Carb Lemon Bars Recipe – Gluten Free Option
Low Carb Lemon Bars
- Pre-heat oven to 350 F.
- Blend crust ingredients using a pastry cutter. Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray.
- Bake for about 18 minutes or until lightly browned. Cool slightly.
- Beat the ingredients for the filling for about a minute then pour evenly over the baked crust.
- Return to oven and bake again for about 15-20 minutes or until set.
- Let cool at room temperature, cut into 16 even squares. Keep cool in the refrigerator.
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.