Keto lemon bars with shortbread crust

Keto lemon bars with shortbread crust

With a buttery almond crust and a rich, zesty lemon filling, these keto lemon bars are a taste sensation. All our testers agreed: these lemony keto treats are great. What's more, they're childishly easy to make. So what are you waiting for? Let's get baking!

Keto lemon bars with shortbread crust

With a buttery almond crust and a rich, zesty lemon filling, these keto lemon bars are a taste sensation. All our testers agreed: these lemony keto treats are great. What's more, they're childishly easy to make. So what are you waiting for? Let's get baking!
USMetric
12 servingservings

Ingredients

Crust
  • 2 cups 475 ml (225 g) almond flour
  • ½ cup 125 ml (100 g) erythritol
  • ¼ tsp ¼ tsp salt
  • 4 oz. 110 g butter, melted
Lemon filling
  • 4 4 large egglarge eggs
  • ½ cup 125 ml (100 g) erythritol
  • 2 oz. 50 g butter, melted
  • 2 2 lemon, juice and zestlemons, juice and zest
  • 1 tsp 1 tsp vanilla extract
  • 1 pinch 1 pinch salt
  • ¾ cup 175 ml (75 g) almond flour
Topping
  • 2 tbsp 2 tbsp powdered erythritol (optional)

Instructions

Instructions are for 12 servings. Please modify as needed.

Crust

  1. Pre-heat the oven to 350°F (180°C). Line an 8 x 8" (20 x 20 cm) baking pan with parchment paper, or use a non-stick pan.
  2. Mix the almond flour, erythritol, and salt in a medium-sized bowl with a wooden spoon or food processor. Add the melted butter and mix until combined, and crumbly in texture.
  3. Press evenly into the bottom of the baking pan using your fingers, or the backside of a measuring cup.
  4. Bake on the middle oven rack for about 15 minutes, or until the edges are golden. As the crust bakes, prepare the lemon filling.
  5. Lemon filling

  6. In a medium-sized bowl, whisk together the eggs and erythritol. Add the rest of the ingredients and mix until smooth.
  7. Pour the filling over the pre-baked crust and smooth the surface with a spatula if needed. Bake for an additional 15-20 minutes, or until the filling has set, but is still soft. Set aside to cool.
  8. Cover and refrigerate for at least 2 hours. For serving, sift the powdered erythritol over the surface, and slice into squares.

Recommended special equipment

  • Baking pan 8 x 8" (20 x 20 cm)

Switch it up

You could replace the almond flour with hazelnut or any other nut flour in the crust and swap the lemon in the filling for lime.

Garnish with whipping cream and fresh berries.

Storing

Leftovers keep fresh in the fridge in an airtight container for at least one week and in the freezer for a couple of months. Thaw at room temperature or in the fridge before serving.

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3 comments

  1. Christine
    I used 3 lemons to make it extra tart
    Reply: #2
  2. Jill Wallentin Team Diet Doctor
    Hi Christine!
    Nice. Did you like them? 😜🍋

    Best,
    Jill

  3. Henriette
    I followed this recipie to the dot, and it turned out amazing! It was sour and rich, and I cant wait to have another serving tonight!
    Perfect keto dessert

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