If you've been craving a bright, tangy dessert that tastes like sunshine without knocking you out of ketosis, these keto lemon bars are about to become your new favorite treat.
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They have everything you want in a classic lemon bar—a buttery shortbread crust, a silky smooth lemon filling, and that perfect balance of sweet and tart. The best part? They're completely sugar-free, incredibly satisfying, and only 4 grams of net carbs per serving.
I love keeping a batch of these low-carb lemon bars in the refrigerator because they're one of those desserts that somehow taste even better after they've chilled!
Whether you're making them for a family gathering, spring brunch, holiday dessert table, or simply because you're craving something refreshing, these bars always disappear quickly.
If you've been searching for an easy healthy keto lemon dessert, this recipe checks every box!
Why You'll Love These Keto Lemon Bars
Traditional lemon bars are loaded with sugar and made with a flour-based crust. These keto-friendly bars deliver the same classic flavor while keeping the carbs low.
Here's why you'll love them:
- Only 4 grams of net carbs per serving
- Completely sugar-free
- Naturally gluten-free
- Bright, fresh lemon flavor
- Rich buttery almond flour crust
- Easy to make with simple pantry ingredients
- Perfect for meal prep and make-ahead desserts
The creamy lemon filling pairs beautifully with the tender crust, creating a dessert that feels indulgent while fitting perfectly into a low-carb lifestyle.
Ingredients You'll Need
One of my favorite things about this recipe is that it uses simple ingredients you may already have if you bake keto desserts regularly.
For the Crust
- Almond flour
- Coconut flour
- Low-carb sweetener
- Softened butter
- Xanthan gum (optional)
The combination of almond flour and coconut flour creates a sturdy yet tender crust that holds together beautifully after baking.
For the Lemon Filling
- Eggs
- Powdered Swerve Confectioners Sweetener
- Baking powder
- Salt
- Fresh lemon juice
- Lemon zest
- Grass-fed gelatin
- Lemon extract
Fresh lemon juice gives these bars their signature tangy flavor, while a little lemon extract boosts the citrus taste without adding extra liquid. The gelatin helps create a smooth, sliceable filling that sets perfectly.
How to Make Low Carb Lemon Bars
This recipe comes together in just a few easy steps.
1. Bake the crust.
Mix together the almond flour, coconut flour, sweetener, butter, and optional xanthan gum until the mixture resembles coarse crumbs. Press it evenly into a greased 8x8-inch baking pan.
Bake until lightly golden around the edges.
2. Prepare the filling.
While the crust cools slightly, beat together the eggs, powdered sweetener, baking powder, salt, lemon juice, lemon zest, gelatin, and lemon extract until smooth.
3. Bake again.
Pour the filling over the warm crust and return the pan to the oven.
Bake until the center is just set. The filling should no longer jiggle when gently shaken.
4. Cool completely.
Allow the bars to cool at room temperature before transferring them to the refrigerator.
Once chilled, cut into 16 squares and enjoy!
Tips for the Best Keto Lemon Bars
A few simple tricks will help you get perfect results every time.
Use fresh lemon juice.
Freshly squeezed lemon juice provides the brightest, freshest flavor. Bottled lemon juice works in a pinch, but fresh citrus really makes these bars shine.
Tip: If you have any extra lemon juice, you should try this Ninja Creami Lemon Sorbet! It's also sugar-free!
Don't skip the chill time.
These bars continue to firm up as they cool. Chilling them makes slicing much easier and improves both the texture and flavor.
Use powdered sweetener.
Powdered sweetener blends much more smoothly than granulated sweetener, giving the filling a silky texture without any graininess.
Double the filling.
If you love thick, bakery-style lemon bars, double the filling ingredients for an extra luscious lemon layer.
Ingredient Substitutions
Need to make a few adjustments? Here are some easy swaps.
- Replace the coconut flour with Carbquik if gluten-free isn't a concern.
- Any powdered keto confectioners sweetener should work similarly to Swerve.
- Bottled lemon juice can be used if fresh lemons aren't available, although fresh is recommended for the best flavor.
Storage Instructions
These sugar-free lemon bars store beautifully, making them a great make-ahead dessert.
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze individual bars in a single layer before transferring them to a freezer-safe container. They'll keep well for up to 3 months.
Simply thaw overnight in the refrigerator before serving.
Serving Ideas
These healthy keto lemon bars are delicious on their own, but they're also wonderful served with:
- Fresh raspberries
- A dollop of sugar-free whipped cream
- Fresh blueberries
- A sprinkle of additional lemon zest
- An iced coffee or hot tea
They're especially refreshing during spring and summer, but honestly, I make them year-round whenever I'm craving something bright and citrusy.
Frequently Asked Questions
Are keto lemon bars really low carb?
Yes! Each serving contains only 4 grams of net carbs, making them an excellent dessert for anyone following a keto or low carb lifestyle.
Can I make these ahead of time?
Absolutely. In fact, they're even better after spending several hours in the refrigerator. The filling firms up and the lemon flavor becomes even more pronounced.
Why does this recipe use gelatin?
The gelatin helps stabilize the filling, giving it that classic smooth lemon bar texture without relying on extra starches or high-carb ingredients.
Can I make thicker lemon bars?
Yes. Simply double the filling ingredients for a thicker lemon layer while keeping the crust the same.
Make These Sugar-Free Lemon Bars!
Finding a keto lemon dessert that's every bit as satisfying as the traditional version can feel impossible—until you make these bars.
They have that irresistible combination of buttery crust and creamy lemon filling that everyone loves, but without all the sugar and carbs. They're simple enough for a weekday treat, beautiful enough for holidays, and one of those recipes people never guess is keto.
If you're looking for an easy keto lemon bars recipe that's low carb, sugar-free, and packed with fresh lemon flavor, this is one you'll want to save. After one bite, you'll understand why it's one of those desserts that keeps finding its way back into the baking rotation.
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Recipe
Keto Lemon Bars (Sugar-Free & Low Carb)
Video
Ingredients
Crust:
- ¾ cup almond flour
- ¼ cup coconut flour
- ¼ cup low carb sugar substitute
- ¼ cup softened butter
- ½ teaspoon xanthan gum optional, just helps hold it together better
Filling:
- 3 large eggs
- 1 cup Swerve Confectioners Powdered Sweetener
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons lemon juice
- ½ teaspoon lemon zest
- 2 teaspoon grass-fed gelatin
- 2 teaspoon lemon extract
Instructions
- 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in July 2026. Originally published December 2010.
kerry norr
These look great, next on my list to try.
As for something to make low carb next, how about German Chocolate cake frosting.
Lisa MarcAurele
Here's the recipe for that frosting: German Chocolate Cake
William
Hi,
I am kust wondering about dried lemon peel...could you explain what this is.... dried lemon zest ? Peel without the pith ? We do not have it in our grocery stores.
Cannot wait to make them !
Lisa MarcAurele
Dried lemon zest is pretty much tiny pieces of the peel that have been dried.
Janet
Why is there a thicker layer on top when I double the filling? Fantastic recipe.
Lisa MarcAurele
A layer does form on top after baking so I'd guess it gets thicker if the filling is doubled.
Janet
Is that normal for lemon bars ?
Lisa MarcAurele
It is for these.
Ree
You have the most amazing recipes! Thank you so much for sharing them with us. Someone just recommended your cream cheese cookies, which I am going to make for a family gathering soon- will test them out first, but I know they will be great as I have tried a couple of other recipes of yours recently.
Now, lemon bars. Did someone say lemon? My ears and eyes perk right up when I see anything with lemon! I am printing this off and will make these over the weekend- I can't wait to try them. Lemon is one of my favorite fruits!
Lisa MarcAurele
Hope you love the lemon bars! I was having such a craving for them that I had to make a low carb version.
Tiffanye Branch
Where in the world are you guys finding dried lemon peel?
Lisa MarcAurele
It's in the spice aisle but you can make your own too or just use fresh.
Rosemary
I made the Lemon Bars today. I loved the crust. Held together real well. I think 18 mins is too long. I'll cut back on time next time. I will double the filling next time. I appreciate the feedback to use 3 eggs not 4. I used Xanthan Gum in the filling instead of Gelatin. My family loved them. They said they weren't too sweet and had a perfect Lemony flavor
Julie
I'm making this right now..how much xantham gum did you use in the filling?
Lisa MarcAurele
It's only like 1/2 teaspoon.
Karen
Hi. Is there a placement for the grass fed gelatin? For example would regular unflavored gelatin work?
Lisa MarcAurele
Yes. Regular gelatin works too. However, the amount may differ slightly.
Kat
Can agar be used instead of gelatin? If so how much? In fact, how about for your ice cream recipes? Thank you.
Lisa MarcAurele
Agar agar is a great sub for gelatin. From what I've read 1 tablespoon of agar-agar flakes is equal to 1 teaspoon of agar agar.
Nancy Chouinard
THese are wonderful! The crust is outstanding and I love the lemon filling. Next time I will double the lemon portion, but I enjoyed these even with the smaller amount of filling. Thank you!!
Lisa MarcAurele
You're welcome! So glad the recipe worked out well for you.
Janice
Can I use all coconut flour as can’t have nuts?
Lisa MarcAurele
You can try about 1/3 to 1/2 cup coconut flour and more butter. It may take a little experimenting. You may also want to try adding an egg.
Longtallsam
What is the carb content each serving?
Lisa MarcAurele
It depends on the size of the squares. I cut into 16 small squares and get 2 grams carbs each.
Nancy
These look amazing! Do you think it would be possible to make the crust with coconut flour only? Would it be the equivalent to 1/4 cup of coconut flour (instead of 3/4 almond flour)? I cannot eat the almond flour.
Lisa MarcAurele
Try 1/3 to 1/2 coconut flour only. But you may want to up the butter and or add an egg.
Jen
Since I've gone low carb over a year ago, my husband has been begging me for a lemon bar. I can't wait to try this. I love the idea of adding coconut flour to the crust, it will pair so well with lemon. Thanks so much for sharing.
Lisa MarcAurele
Hope you and your husband enjoy the recipe!
Lisa
Could you use fresh lemon peel?
Lisa
I don't see why not.
Emily Kemp
These look so delicious, I love lemon desserts at this time of year!
Rachelle
Can I use gentle sweet in this?
Lisa
I'm not familiar with Gentle Sweet, but it should be fine.
Reba
Can Splenda and the liquid Splenda be used instead of the swerve and stevia extract?
Lisa
It can, but I'm not sure if the liquid sucralose amount needs to be adjusted. I don't recall if it's a one for one replacement for liquid stevia.
Allison
Whoa buddy. If you're looking for some excellent low carb lemon bars this is it. I don't have carbquick so I did the almond and coconut flour method. I also really love lemon filling so I doubled everything in the filling except for the eggs. I used 3 eggs, added some xanthum gum to the filling, and also added some regular swerve for extra sweetness. Using 3 eggs instead of 4 really kept the filling from tasting eggy. It took a little over 20 to bake but they are perfect! I am so glad I tried these. They are so close to the real thing they really satisfy the craving.
Lisa
Thanks for sharing the results with the modifications you made. Must have been amazing with the extra filling!
E. Darlene Lundy-Veo
How much xanthum gum and Swerve did you add to the filling?
Haley
I stumbled across your website and was so excited to see you had a delicious looking low-carb recipe for lemon squares! They have been one of my most missed treats since going low carb and yours are very delicious 🙂 I made them tonight and the had such a great flavor! only problem is I doubled the recipe and I think that was just too much egg topping because it had a very eggy texture, I'll have to try them again with the normal recipe and get your perfect product, thanks for sharing!
Jillian
yum-yum! I love Lemon Bars! I'm loving your low carb recipes and will be adding you to my blog roll. Hope this is okay. 🙂