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)
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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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A little sneak peek...

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12 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.

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