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 (8 oz.) 475 ml (230 g) almond flour
  • ½ cup (323 oz.) 120 ml (110 g) erythritol
  • ¼ tsp ¼ tsp salt
  • 4 oz. 110 g butter, melted
Lemon filling
  • 4 4 large egglarge eggs
  • ½ cup (323 oz.) 120 ml (110 g) erythritol
  • 2 oz. 55 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 (3 oz.) 180 ml (85 g) almond flour
Topping
  • 2 tbsp 2 tbsp powdered erythritol (optional)
This recipe has been added to the shopping list.

Instructions

Instructions are for 12 servings. Please modify as needed.

Crust

  1. Pre-heat oven to 350°F (180°C). Set aside an 8 x 8" (20 x 20 cm) baking dish lined with parchment paper, or a non-stick baking dish.
  2. Add the almond flour, erythritol, and salt to a food processor bowl, or a medium-sized bowl, and mix together.  Pour in the melted butter, and mix until crumbly, and combined.
  3. Press evenly into the bottom of the baking dish 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 melted butter, lemon juice and zest, vanilla, salt, and almond flour. Mix until smooth and combined.
  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 lemon filling, and slice into squares.

Recommended special equipment

  • Baking dish 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.

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Low carb: Recipes by Pascale Naessens

Pascale Naessens is Belgium’s bestselling cookbook author. She’s an ambassador for pure, healthy, delicious food that is low in refined carbohydrates but high in nutrition, simplicity, and flavor.

In this exclusive low-carb meal plan, you’ll get to enjoy some of Pascale’s most loved recipes, such as Cajun chicken salad and Low-carb shepherd’s pie — as well as a handful of her simple yet delicious recipes from her latest cookbook “The Keto Cure.”

Enjoy!

Full meal plan →

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

23 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
    Reply: #4
  4. Jill Wallentin Team Diet Doctor
    Yay! 💃🏼 So happy you liked them too! Thank you for sharing 🤗

    Best,
    Jill

  5. sdudley649
    I made this exactly as the recipe indicated and although it was delicious, with my newly adjusted tastebuds, I did find it a little too sweet with the erythritol sifted on top. Next time I’ll leave that off or sprinkle some unsweetened shredded coconut.

    Does anyone know if the almond flour can be substituted for coconut? If so, would would be the ratio? Thanks

    Reply: #6
  6. Kerry Merritt Team Diet Doctor

    I made this exactly as the recipe indicated and although it was delicious, with my newly adjusted tastebuds, I did find it a little too sweet with the erythritol sifted on top. Next time I’ll leave that off or sprinkle some unsweetened shredded coconut.
    Does anyone know if the almond flour can be substituted for coconut? If so, would would be the ratio? Thanks

    Many people find they need to reduce the amount of sweetener in recipes. It is personal preference, though!
    There is info here regarding the ratios for substituting coconut and almond flours. Hope this helps! https://www.dietdoctor.com/low-carb/recipes/baking

  7. sdudley649
    Thank you Kerry. I found what I was looking for through the link you’d posted. I knew I’d seen it somewhere!

    I’ve copied/pasted it here so I can find it quickly when making this recipe again.

    “Substituting flours
    A common question is whether you can substitute almond flour for coconut flour and the other way around. Yes, often you can but not in equal amounts. 1 cup of almond flour can be substituted for 1/3 cup of coconut flour. 1/3 cup of coconut flour can be substituted for 2/3 cup almond flour + 1.5 tablespoons of ground psyllium husk powder. The amounts may need to be adjusted depending on what brands you’re using.”

    Thanks again for an amazing website. I just love it 😊

    Reply: #8
  8. Kerry Merritt Team Diet Doctor

    Thank you Kerry. I found what I was looking for through the link you’d posted. I knew I’d seen it somewhere!
    I’ve copied/pasted it here so I can find it quickly when making this recipe again.
    “Substituting flours
    A common question is whether you can substitute almond flour for coconut flour and the other way around. Yes, often you can but not in equal amounts. 1 cup of almond flour can be substituted for 1/3 cup of coconut flour. 1/3 cup of coconut flour can be substituted for 2/3 cup almond flour + 1.5 tablespoons of ground psyllium husk powder. The amounts may need to be adjusted depending on what brands you’re using.”
    Thanks again for an amazing website. I just love it 😊

    Great! Glad to hear you're loving the website!

  9. Birgit
    this needs some binding agent in both layers.
    Lemon topping and crust fall appart too easily.
    Comparing to high carb versions it would have been obvious before even trying that this woud be the result.
  10. biggus
    Luckily, I overlooked the obvious and make them all the time, successfully.
    Just try and eat one. Can't be done :) Delish!
  11. Andy Bramham
    I followed the recipe as close as I could.. But could not get almond flour, googled it and saw u can use ground almond instead of almond flour.. I must say.. These taste amazing... Great recipe..
    Just to let u know ground almonds work just as well as almond flour if your supermarket does not have it..
    Reply: #12
  12. Kristin Parker Team Diet Doctor

    I followed the recipe as close as I could.. But could not get almond flour, googled it and saw u can use ground almond instead of almond flour.. I must say.. These taste amazing... Great recipe..
    Just to let u know ground almonds work just as well as almond flour if your supermarket does not have it..

    Thank you for letting us know, I am glad the recipe turned out well.

  13. Margaret
    These were incredible! I’m always looking for keto treats that I can share with my 11 year old daughter and this one was a big hit for us both!
    Reply: #14
  14. Kerry Merritt Team Diet Doctor

    These were incredible! I’m always looking for keto treats that I can share with my 11 year old daughter and this one was a big hit for us both!

    Great! So glad to hear that you both loved them!

  15. Vanda
    If I use Truvia instead how much would I need please
    Reply: #17
  16. sjofisa
    I used coconut flour, as almond flour is hard to get in our supermarket. Sadly it didn't work well and the lemon filling didnt bond to the base.
    Also waaaay too sweet
  17. Crystal Pullen Team Diet Doctor

    If I use Truvia instead how much would I need please

    Erythritol is about 70% as sweet as sugar and Truvia is a 1:1 sugar replacement. So, use only 70% in Truvia. Be sure to read the ingredient label on the Truvia and choose the one with only stevia and erythritol as ingredients. https://www.dietdoctor.com/low-carb/keto

  18. Madeleine
    My first Keto dessert I have ever made :) they are so incredible tasty! Used a bit less sweetener and lime instead of lemon. Did not had any almond flour, but a coffe blender and some whole almonds made a perfect substitute. Thank you so much for this lovely recipe!
    Reply: #19
  19. Kerry Merritt Team Diet Doctor

    My first Keto dessert I have ever made :) they are so incredible tasty! Used a bit less sweetener and lime instead of lemon. Did not had any almond flour, but a coffe blender and some whole almonds made a perfect substitute. Thank you so much for this lovely recipe!

    Sounds great! So glad you enjoyed them!

  20. Christina
    These look fantastic, as all the desserts do, but it would be wonderful if we could get some sweet recipes using Sucralose or other sweeteners that don't end in 'ol' like erythritol & Maltitol, as people following a FODMAP diet because of IBS cannot have these at all. Simply substituting them won't work because they are going to 'caramelise' differently. Please consider adding some alternatives to Keto desserts for FODMAP followers. Thanks!! :)
    Replies: #21, #22
  21. Kristin Parker Team Diet Doctor

    These look fantastic, as all the desserts do, but it would be wonderful if we could get some sweet recipes using Sucralose or other sweeteners that don't end in 'ol' like erythritol & Maltitol, as people following a FODMAP diet because of IBS cannot have these at all. Simply substituting them won't work because they are going to 'caramelise' differently. Please consider adding some alternatives to Keto desserts for FODMAP followers. Thanks!! :)

    Thank you for your request. As sucralose is an artificial sweetener, it is unlikely that it will be included in future recipes.

  22. Marsha Cooper
    Sucralose is toxic to the gut biome, that should be avoided. I don’t have any erythritol so will investigate using up my coconut sugar or maple syrup (in very small doses) when I try this recipe.
  23. Diane
    Delicious and easy to make. Served with whipped cream and blueberries. Good enough for guests.
    Next time I will use less sweetener in both crust and filling. We rarely eat sweets and also am not crazy about the cooling sensation left in the mouth from erythritol.

Leave a reply

Reply to comment #0 by