Easy Keto Lemon Bars Recipe

This Keto Lemon Bars recipe is the perfect low-carb treat. It has a sweet and zesty lemon taste that will surely please everyone’s palate. The crust is made using almond flour and coconut flour, giving it a nutty flavor that perfectly complements the tartness of the lemon. You will fall in love with these bars after the first bite. These bars are only 6 carbohydrates each! 

lemon bars with a raspberry on top

Why You’ll This Recipe

  • They are simple and easy to make and the lemon flavor is bright and refreshing.
  • It is low in carbs, so it fits nicely into a keto lifestyle. Keeping you on track with your health goals.
  • They are rich in healthy fats from the almond and coconut flours, which help keep you feeling satiated for longer.
  • The coconut and almond flour shortbread crust makes for the perfect sweet treat.

If you love lemon desserts like this one, then next time you should give this Keto Lemon Mug Cake recipe a try.

Keto lemon bars on a white plate with a fresh fruit garnish.

Equipment Needed

You will need a few simple tools to help you make this low-carb dessert recipe. Gather all these tools and get ready to enjoy this guilt-free dessert.

  • 8×8 baking pan
  • mixing bowls
Ingredients to make keto lemon bars.


You only need a few simple ingredients to help you make this keto-friendly sweet treat. All of these ingredients are easy to find at your local grocery store. So, print out this recipe card and make a quick trip to town to get the ingredients that you need. You won’t regret it.


  • coconut oil or butter
  • kosher salt
  • egg yolk
  • almond flour – Use almond flour, not almond meal. Pick the superfine ground option.
  • coconut flour
  • powdered sugar or Swerve for sugar-free bars

Lemon Filling

  • Truvia Baking Blend or Swerve for no sugar
  • large eggs
  • fresh lemon juice
  • lemon zest
  • almond flour – this helps thickens up the filling.
Top view of lemon bars on a white square plate.

What Type of Sweetener is Best for Low Carb – Keto Lemon Bars?

I have used Truvia, Swerve, Erythritol, and monk fruit in this recipe. Pick what is best for your sweet tooth.

All of the options I mentioned have a low or zero glycemic impact on glucose levels.

Ironically, when I share altered recipes no one notices that I didn’t use granulated sugar or wheat in the recipe!

If you are new to lowering your sugar intake, then I suggest first trying the Truvia cane sugar blend, which contains some sugar with stevia and erythritol.

Top view of keto lemon bars on a white square serving dish topped with a raspberry and blueberry.

What Can I Use In Place of Coconut Oil?

I have used coconut oil in the crust as well as butter. You can also experiment with other cooking oils like vegetable oil.

The Crust For These Lemon Bars is Runny. What Happened?

The crust should firm up after about five minutes of mixing the ingredients for the crust. The coconut flour will absorb some of the moisture.

To troubleshoot, some readers have told me they put the crust in the refrigerator for about 10 minutes and it firms up.

You can also add a sprinkle of more coconut flour but don’t go overboard otherwise you will have a hard crust.

Low Carb Lemon Bars on a white platter

How to Make This Keto Lemon Bars Recipe

Making this homemade dessert takes two simple steps. First, you make the crust, and then you make the lemon filling. To make these soft lemon bars follow the simple step-by-step instructions below.

Step 1: Preheat the oven and prepare your baking dish

Preheat oven to 350°F. Line an 8″ x 8″ baking dish with parchment paper and set aside.

Step 2: Melt the coconut oil

For the crust melt the butter or coconut oil in the microwave until it liquefies. Add powdered sugar, and egg yolk and stir until blended.

Step 3: Mix together the crust

In a small separate bowl whisk together the almond and coconut flour with the salt. Add to liquid and mix forming a dough.

Step 4: Bake the crust

Press onto the bottom of the prepared pan and bake for 20 minutes or until lightly brown. Cool on a baking rack.

Step 5: Make the lemon filling

For the lemon filling in a medium bowl beat the eggs and Truvia with an electric hand mixer until smooth. Add the lemon juice and zest. Fold in the almond flour.

Step 6: Bake the lemon bars

Pour over the crust and bake for about 20 minutes or until the filling has set. Cool on a baking rack and refrigerate for about an hour before cutting.

Step 7: Garnish before serving

Garnish with powdered sugar and the fruit of your choice.

More Gluten-Free Lemon Desserts

Looking for more gluten-free lemon desserts? Be sure to try these creamy low-carb lemon tartlets, yogurt lemon berry parfaits, and lemon ice.

Substitutions and Additions

Here are some ideas for substitutions and additions to this lemon bar recipe:

  • Add a pinch of cardamom powder to the crust for an extra flavor boost.
  • Sprinkle with slivered almonds or chopped walnuts for a crunchy topping.
  • Top with seasonal berries or sugar-free dark chocolate chips for added flavor.
  • You can use melted butter instead of coconut oil to make the crust.
Lemon bars with a raspberry on top.

How To Store

Storage – Keep these lemon bars in the refrigerator covered with plastic wrap. Enjoy within 3 days.

Freezing – You can also freeze these lemon bars for up to 3 months in a freezer airtight container. When you are ready to thaw, just place it in the refrigerator overnight and enjoy it cold.

Sandra’s Pro Tips

Here are a few of my tips to help you make the best low-carb lemon bars:

  • Make sure your ingredients are at room temperature before starting this recipe. This will ensure that the dough comes together properly.
  • Be careful not to overbake so the bars don’t dry and crumble. The middle should still be slightly jiggly when you remove them from the oven.
  • For a nice presentation, be sure to dust with powdered sugar or Swerve before serving.
  • You can tip these bars with sliced fresh lemons, or sweet berries.
  • Don’t skip the parchment paper, that helps to easily remove the bars for even cutting.
Lemon bars on a white plate topped with berries.


Do you have questions about this keto lemon bar recipe? Here are the answers to the most commonly asked questions for this recipe.

What happens if my crust is runny?

The crust should firm up after about five minutes of mixing the ingredients for the crust. The coconut flour will absorb some of the moisture. Or you can pop the crust in the fridge for about 10 minutes to get it firm.

Is lemon okay for keto?

Yes, lemon is a great fruit for anyone following the keto diet. It’s low in carbs and has many health benefits like being packed with vitamin C, and antioxidants, and helping to aid digestion.

Can I make this recipe ahead of time?

Yes! You can make these bars up to 2 days in advance. Just store them in an airtight container in the refrigerator until ready to serve.

How many carb are in lemon bars?

These lemon bars are 6 net carbohydrates.

Other Delicious Keto Dessert Recipes You May Enjoy

Lemon Bars gluten free recipe with a fresh raspberry on top

Lemon Bars Gluten Free Recipe

Delicate and tender lemon bars with a nice tang from the fresh lemon juice followed by the perfect amount of sweetness.
4.57 from 39 votes
Print Pin Rate
Course: Uncategorized
Cuisine: American
Keyword: baking, bars, gluten free, keto, lemon, low carb
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16 bars
Calories: 158kcal
Author: Sandra Shaffer



  • 3/4 cup coconut oil
  • 1/4 teaspoon kosher salt
  • 1 egg yolk
  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • 1/4 cup powdered sugar Swerve for no sugar

Lemon Filling

  • 1/2 cup Truvia Baking Blend or Swerve for no sugar
  • 4 large eggs
  • 2/3 cups fresh lemon juice about 4 large lemons
  • 2 tablespoons lemon zest
  • 4 tablespoons almond flour


  • Preheat oven to 350°F. Line a 8" x 8" baking dish with parchment paper and set aside.
  • For the crust melt the coconut oil in the microwave until it liquifies. Add powdered sugar, egg yolk and stir until blended. In a small separate bowl whisk together the almond and coconut flours with the salt. Add to liquid and mix forming a dough. Press onto the bottom of the prepared pan and bake for 20 minutes or until lightly brown. Cool on a baking rack.
  • For the lemon filling in a medium bowl beat the eggs and Truvia with an electric hand mixer until smooth. Add the lemon juice and zest. Fold in the almond flour.
  • Pour over crust and bake for about 20 minutes or until filling has set. Cool on a baking rack and refrigerate for about an hour before cutting.
  • Garnish with powdered sugar and fruit of your choice.


For the crust, butter can be used in place of the coconut oil.


Serving: 1g | Calories: 158kcal | Carbohydrates: 6g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 52mg | Fiber: 1g | Sugar: 3g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

This Keto lemon bars recipe was first shared in 2016. It has been updated with additional information including step-by-step photos (2023).

Adapted from Coconut Oil Cooking, Healthy Lemon Bars.


Lucious lemon bars for low carb and keto diet followers!  #glutenfree #lemonbars #dessert #ketorecipe #lowcarbdiet #thefoodieaffair
Hugs Sandra Signature

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  1. I used butter instead of coconut oil, and erythrytol instead of sugar or swerve. Came out great, but super tart. I’ll double up on the erythritol in the filling next time. And using butter, the crust came out nice and firm after baking, although it was more of a batter than a dough before baking.
    Thanks for a GREAT grain free shortbread substitute!

  2. These are so fantastic! I took your advice and after slicing, popped them in the freezer and they kept so fresh. We’ve been enjoying these bars for the last week!

  3. We loved these, made with butter!! So crumbly and delicious! I love a good lemon bar, and am so glad I can have them again! (We use swerve too)

  4. Wow! These were fantastic! I still cant get over how good they were. I used butter because I didn’t have enough coconut oil … and the texture was perfect. Another plus? My husband had NO IDEA that it was sugar free using the swerve sweetener… what a great recipe!

  5. Thanks for sharing this recipe. Looking forward to trying, however, when I poured the filling into the crust, it broke right thru the crust and sank to the bottom and the crust sat on top… maybe it wasn’t cool enough? I’m baking it anyway to give it a shot… it may not be pretty but I’m hoping it tastes good!

  6. Hi just about to make this but just need to clarify with you the oven temperature in the recipe says 350 is that correct as my seems too high and my oven doesn’t go that high.

  7. This was an expensive disaster for me BUT I think I know what went wrong and will share in hope that it may be helpful to others. It’s the coconut oil quantities I found confusing as this was my first attempt at using coconut oil in baking.
    My crust was runny too but I used 3/4 cup liquid coconut oil. I think 3/4 cup solid oil melted down would be much less and the bottom layer would form more of a base. I’m crazy for lemon and will try the recipe again. One day.

  8. I’m wanting to try these out as I’ve only been on “Keto” for 8 weeks now and have avoided ALL sweet things in that time also have lost 7kg in 9 week (a little under my goal weight) but this gives me “play room” now. Since I live in Australia we don’t have Swerve here, so I’m going to try Xylitol instead because I don’t like the bitter after-taste of Stevia. Thank you such a lovely treat recipe.

  9. Is anyone else getting a crazy high fat amount from all the coconut oil and almond flour? I calculated 148g of fat for the whole recipe and that was using egg beaters instead of whole eggs?

  10. I couldn’t wait to make these! The crust was perfect and not runny at all, actually very thick. (And I melted oil like recipe said)
    Used 4 lemons for the juice but used Stevia powdered sugar for the recipe instead of one in recipe. They were very bitter/sour tasting. Hard to eat that way. Is there a big difference in using the Stevia verses Swerve, etc.?

    1. Hi Becky! Plain Stevia can be very bitter. It’s hard to find what suits your tastebuds without experimenting a bit. The erythritol stevia blend like Swerve takes much better to me. You can also experiment with Monk Fruit Sweetener.

  11. This recipe was a disaster! I love lemon, but this was so running. I even made it twice just so I could beat the eggs longer on second batch because I wasn’t sure what smooth meant. Too much lemon …it was overwhelming and the crust was soggy maybe from too much coconut oil,,I don’t know! Truly sorry to leave a disappointing comment, but that was my experience,,,sad face.

  12. I don’t quite understand the cooking time. At the top, it says 20 minutes cooking time. In the instructions, it says 20 minutes for the crust, then another 20 minutes when the filling is put in. Is the total cooking time 20 minutes or 40 minutes?

  13. How many total carbs does this have? I’m counting carbs and have reread this article and comments several times but I don’t see it!! Thanks!

    1. Hello Kristanna! I just updated my recipe plugin to calculate the macronutrients. With the ingredients I used each piece is 8.3 carbs. Traditional recipes with granulated sugar and flour will be about 39 carbs per square. Low carb is the way to go 🙂

  14. HI! I cooked mine as suggested and my crust turned out wonderful. I cooked the crust at night till light golden brown and then let it set overnight to cool. The next day I made the lemon and it turned out great too. My only thing I’m going to “tweak” is I used 2/3 cup fresh lemon juice and I felt it was a bit to sour for my liking (and I love lemons) so that’s just personal taste. Other than that it turned out just like yours (pictures) above.

    1. I think you had a good idea letting the crust sit overnight. I thought I hasd let mine cool enough but the crust came out very wet.

  15. My sister in law and I both made these and ended up with a runny batter for the crust. Are we supposed to use softened coconut oil instead of melted? If using butter, should it just be softened? Also, can you share what brand of coconut flour and almond four you are using? Thank! They still held up but I think they’d be even better if I can figure out the crust issue.

    1. Hi Kathryn! Not all coconut and almond flours are created equal! I have used the brands Bob’s Mill, Mementa Organic, and Target Simply, as well as Honneyville. You added the coconut oil correctly, so add an additional teaspoon of coconut flour and see if that is enough to absorb the coconut oil. You do need to wait about 5 minutes as it absorbs. It is a soft bar and I keep these in the refrigerator which will firm up the crust.

  16. I made these last night, they came out great! I read in some of the comments that the batter does not set well. I added 2 tbs of ground up quick cooking tapioca. Adds a few carbs, but the batter set up perfectly. I also exchanged the coconut oil for 1 stick of melted butter. I really was delighted at how good the tasted. I will definitely make them again! Thank you!

    1. Thanks for commenting, Alice! It’s tricky to bake grain free. Adding psyllium husk might also thicken up the crust if the coconut oil isn’t absorbing well enough.

  17. I am in the middle of making these Lemon Squares and have a disaster, not exactly how I wanted to start my morning off. ¾ cup of coconut oil, REALLY!!!! I have soup for a crust rather than a shortbread base. I have added another ½ Cup almond flour and 2 tbs coconut flour and more sweetener and it still isn’t thick enough to press as a shortbread base should be. There is obviously a mistake in this recipe or your coconut flour is way different from ours in Canada. I would think that ¼ Cup Coconut oil would be plenty or even ⅓. HELP!!!! I need an answer quick!

    1. Hi Lynn! Oh goodness this isn’t how I like to start my morning either. Perhaps you need to let the ingredients sit so the flours absorb the liquid. Did you start with solid coconut oil? Yes, different brands of ingredients can make a difference. It’s impossible for me to give instructions of every type. The recipe listed reflects the photos.

    1. By adding the extra almond flour (ours here is very, very fine) and coconut flour & sweetener I ended up with a thicker crust but it looks like it turned out. Yes, I did start with solid coconut oil. I did let it sit for quite some time so the oil would be absorbed. I am going to adjust the quantity of oil, perhaps it is different here in Canada. I used Costco coconut oil. The filling set up nicely. Can’t wait until they cool so I can test them. I plan on taking them to a luncheon tomorrow.

      1. Good to hear. Be sure to keep them refrigerated as long as possible before serving. They are soft. In fact, you might want to freeze so they can be out at room temp longer for guests.

          1. Hi Cheryl – you need to let the coconut oil/butter get absorbed by the coconut flour for about 5 minutes. The brands of coconut flour differ, so you may need add an additional tablespoon of flour. Gluten-free baking definitely takes some getting used to. I hope this turns out great for you!

          2. Just popped this into the oven! My crust seemed runny before I cooked it, but when I took it out after 20min of baking it appeared set like a soft cookie. I made the filling using Myer lemons and Swerve… smells wonderful! I added a bit of almond extract to the crust. I was also thinking of adding a bit of coconut flakes to the top. I will chill before serving for dessert tonight! Thank you for an easy keto recipe!

  18. I’m too sensitive to any artificial sweeteners but everything else in this recipe looks awesome! I’m grain-free (and soy-free, etc.) so I’d like to try these. Any idea if alternate sweeteners? Coconut sugar? A bit of raw sugar (you’ve already got the powdered sugar after all). Any ideas? Thank you!

    1. I think coconut sugar is a good alternative as well date sugar, although you may taste a hint of caramel using those options. Swerve is made with natural alcohol sugar, erythritol, but if you are sensitive to erythritol you may want to try stevia instead.

  19. Since a lot of people who are trying to follow the Atkins Diet need to count their carb intake every day, I think it would be great if you could record the Net Carbs per serving of your meals. Because this looks really good but since I don’t know how many carbs are in it per serving I can’t make it without worrying that that there are more carbs in it then my phase of the diet allows.

  20. Hello, English isn’t my native language so could you please explain me what does “fold in the almond flour” exactly mean? Couldn’t figure it out and this seems like a great dessert to me. ^^

    1. Hi Matea! It means to gently combine the ingredients. I use a large rubber spatula scooping the ingredients from the bottom of the bowl into the center until the ingredients are mixed. Hope that is helpful.

  21. Hi Sandra!
    Using Swerve in place of the 3/4 c of sugar is 180 carbs total, just over 17 per serving. I hope I am missing something?

    1. @Tara there are technically carbs in Swerve but if you read about what Swerve actually is, and is made up of you’ll find out that the carbohydrates are not actually digestable… So yes, Swerve has carbs but your body can’t use them so they won’t add to your waistline but may cause some temporary bloat for people with sensitive tummys.

      1. Thanks for those details Anna! I’ve only recently started to use Swerve (love it!), and it hasn’t given me tummy issues – yay! Tara and I have emailed back and forth trying to bring the carb count down and I suggested subbing some stevia. It’s a science project 😉

  22. What brand of almond flour did you use? Mine was a little dark and my lemon bars didn’t look as nice as yours in your recipe (they didn’t have that bright yellow coloring) they looked more like the almond flour. I am waiting for them to cool to taste, love the recipe and they smell great, hopefully they taste as good as they smell! But next time I would like to make them look more like your picture!

    1. Hi Brandy! I use Bob’s Red Mill and also Simply brand from Target. Was your flour light colored? If you use almond meal, the dark skins are left on when processed. Almond flour is made from blanched almonds with the skins removed. That’s the only difference I can think of. Most almond flours I’ve seen are a light cream with hints of yellow. Let them cool well so they set, and keep them in the refrigerator.

    1. Hi Tara, I recently put these in My Fitness Pal to look up the macros – 158 calories, 6 grams carbs, 16 grams fat, 4 grams protein. Hope this is helpful, but please note that the type of brands you use will yield different results. These numbers takes into consideration the following: Swerve for the base and Truvia for the lemon filling.

  23. What else could you use as a sweetener in place of Truvia? I have tried it and find that tastes too much like Aspartame. I love lemon so these look delightful!! 🙂

    1. If you want to stick with a sugar alternative, there is another brand that you might like called Swerve. Sometimes it’s just a matter of finding the right mix that suits your taste.

  24. Hey there these look yummy. Do you happen to know the carb count on this recipe? And also what kind of powdered sugar did you use?

    1. I used regular powdered sugar, but I also have used Swerve, and you can make your own! Blend 1 1/2 cups of sweetener of your choice (xylitol, erythritol) with 1 tablespoon of cornstarch or arrowroot. Measure the amount you need and store the rest for another recipe! I do not know the carb count, but it’s easy to figure out if you have an app like My fitness Pal or you can go on the web and use NutritionData.com

  25. I am in the process of making these, the dough for the crust is very runny, more like a thin cake batter. I read and reread the instructions several times, what could be wrong??? Too much coconut oil for the amount of flour??? Just stuck it in the oven, we’ll see what happens!

    1. Did you melt the oil. My oil was solid when I made it. It was a thin batter, but not runny. Let me know! I did refrigerate before cutting/serving and kept them covered in the refrigerator.

      1. This just happened to me too. I’m putting it in the fridge to try and thicken it up. In the directions, younsya that you melt the oil but in that comment you said it was solid…

        1. I just wanted to follow up and tell you what happened with ,Inge since it was so runny. I put the crust in the fridge to firm up and pressed it into the cake pan. I baked it, and left it in longer because it didn’t seem to be baking right, it almost sort of raised like a cake lol. Then I put the lemon portion in after it was baked and cooled down. Well, that crust separated and I was left with some lemon on the top, a three tiered crust in the middle of the lemon bar, and then most of the lemon custard on the bottom!
          It didn’t taste too bad but man was the texture strange lol. Lemon, three tiers of “crust”, and topped with lemon. I will try again one day ? I was wondering if maybe the fact that I used Swerve confectioners sugar contributed? Looking forward to trying your other recipes. Thanks for the response

          1. Thanks, Twyla! I appreciate your time! The Swerve shouldn’t be an issue. It bakes up just like granulated sugar, so I’m at a loss for why yours came out so different!

          2. The same thing happened to me last time….I didn’t let the crust cool enough before putting on the topping. Like you said, still tasted great.

  26. I love lemon even more than chocolate so these are right up my alley. Love the fact that these little treats are low carb and lovely. Don’t you just long for the days you could eat a whole pizza and then just go for a run and not gain an ounce… 🙂 Sharing everywhere!

  27. How gorgeous do these look!? I absolutely love lemon cake and the fact they’re a healthier version. The challenge of turning desserts in healthier ones is surprisingly fun and so satisfying when it turns out better than the original 🙂

  28. I hear you about burning out sugar at a very snail pace! aarrrgh…
    Nice to come across a recipe with low sugar.
    Thank you 😀

  29. I used the Truvia Baking Blend Natural Sweetener to bake muffins, peanut butter cookies and several sweet breads for Christmas to give to some friends that can’t have sugar.

    1. I’ve added Truvia in place of sugar only a couple of times and am pleased with the flavor and the fact that it doesn’t raise your sugar level like regular sugar! I’m also going to try some other brands to see which I like best!

    2. Just an FYI…. Trivia baking blend has regular sugar in it! The carbs in this blend are the same as if you used regular table sugar.