With a light and tart lemon filling and a decadently buttery and sweet crust, these keto-approved lemon bars are only made from 5 ingredients (most of which you can already find at home), and are super simple to make and consume.
Sometimes you’re in the mood for an intensely rich dessert—think chocolate cake or ice cream—and other times, you crave something a bit lighter. Making lemon bars during the summer or when you want something fresh and fruity is a great way to use up any old lemons lying around the house. Plus, the contrast between the slightly tangy filling and the sweet crust is definitely worth savoring!
Unlike a typical shortbread or pastry crust accompanying regular lemon bars, our keto-friendly crust is lower in carbs but has as much flavor. Adding in erythritol as a sugar substitute combines beautifully with the richness of salted butter, which provides a great base to the lemon topping.
After combining the ingredients in the filling together, you’ll want to bake it so the eggs can set and bind the mix well. Feel free to top it off with some fresh berries, an additional sprinkling of erythritol, or even more lemon zest. If you want to lean into the freshness of the lemons, leave the bars in the fridge until you’re just ready to serve.
Yields 8 servings of Super Simple 5 Ingredient Keto Lemon Bars
The Preparation
Crust:
- 1 cup almond flour
- 1/4 cup erythritol
- 1/2 cup butter
Lemon Filling:
- 3 medium lemons, juice and zest
- 3/4 cup erythritol, powdered
- 3/4 cup almond flour
- 3 large eggs
- pinch salt
The Execution
1. Pre-heat the oven to 350F. Gather and prep all ingredients. Powder the erythritol (for the filling) using a spice grinder or a food processor. Zest and juice the lemons.
2. Make the crust by mixing together almond flour, erythritol, and butter.
3. Spoon the crust mixture into a parchment-lined ramekin, casserole dish, or muffin tray and press against the bottom to make a smooth surface. Bake in the oven for 15-20 minutes or until the crust is golden brown.
4. As the crust cools some, start on the filling. Whisk together the eggs, powdered erythritol, almond flour, lemon juice, lemon zest, and a pinch of salt. Mix until smooth.
5. Pour the lemon filling onto the semi-cooled crust and return to the oven, baking for 15-20 minutes. The center should be slightly jiggly but the top set completely. If you overbake it, it will crack.
6. Place the bars in the refrigerator for 3-5 hours to cool completely and firm up. Optionally dust with additional powdered erythritol and enjoy!
This makes a total of 8 servings of Super Simple 5 Ingredient Keto Lemon Bars. Each serving comes out to be 287 calories, 25.8g fats, 4.4g net carbs, and 8.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.00 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 0.25 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 0.50 cup butter | 814 | 92.1 | 0.1 | 0 | 0.1 | 1 |
| 3.00 medium lemon | 73 | 0.8 | 23.5 | 7.1 | 16.4 | 2.8 |
| 0.75 cup erythritol | 29 | 0 | 0 | 0 | 0 | 0 |
| 0.75 cup almond flour | 486 | 42 | 18.5 | 10.9 | 7.6 | 17.6 |
| 3.00 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 0.00 none salt | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2296 | 206.5 | 67.9 | 32.5 | 35.3 | 65.6 |
| Per Serving (/8) | 287 | 25.8 | 8.5 | 4.1 | 4.4 | 8.2 |
Super Simple 5 Ingredient Keto Lemon Bars
Ingredients
Crust:
- 1 cup almond flour
- ¼ cup erythritol
- ½ cup butter
Lemon Filling:
- 3 medium lemons juice and zest
- ¾ cup erythritol powdered
- ¾ cup almond flour
- 3 large eggs
- pinch salt
Instructions
- Pre-heat the oven to 350F. Gather and prep all ingredients. Powder the erythritol (for the filling) using a spice grinder or a food processor. Zest and juice the lemons.
- Make the crust by mixing together almond flour, erythritol, and butter.
- Spoon the crust mixture into a parchment-lined ramekin, casserole dish, or muffin tray and press against the bottom to make a smooth surface. Bake in the oven for 15-20 minutes or until the crust is golden brown.
- As the crust cools some, start on the filling. Whisk together the eggs, powdered erythritol, almond flour, lemon juice, lemon zest, and a pinch of salt. Mix until smooth.
- Pour the lemon filling onto the semi-cooled crust and return to the oven, baking for 15-20 minutes. The center should be slightly jiggly but the top set completely. If you overbake it, it will crack.
- Place the bars in the refrigerator for 3-5 hours to cool completely and firm up. Optionally dust with additional powdered erythritol and enjoy!
