How many carbs are in keto lemon bars?

Each bar has 2.6g net carbs (4.4g total carbs minus 1.8g fiber), 192 calories, 4.6g protein, and 18.3g fat. This recipe makes 12 bars.

Why are my keto lemon bars runny?

Runny bars usually mean they were underbaked or not chilled long enough. The filling should have only a slight jiggle in the center when you pull it from the oven, then needs at least 2 hours in the fridge to fully set. The coconut flour also continues to thicken as it cools.

Can I use a different sweetener?

Yes. A powdered erythritol-monk fruit blend works best for a smooth texture, but powdered allulose is an excellent swap that resists recrystallizing and stays softer when chilled. Avoid liquid sweeteners, which throw off the filling ratio, and avoid granular sweeteners, which turn gritty.

Keto Lemon Bars: 2.6g Net Carbs

Name: Keto Lemon Bars
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: Keto
Ingredients: 2 cups (200g) blanched almond flour; 1/3 cup (67g) powdered erythritol-monk fruit blend, for the crust; 1/4 tsp fine sea salt; 6 tbsp (85g) unsalted butter, melted; 4 large eggs; 2/3 cup (133g) powdered erythritol-monk fruit blend, for the filling; 2/3 cup (160ml) fresh lemon juice (about 4 lemons); 2 tbsp lemon zest; 3 tbsp (24g) coconut flour; 1/2 tsp vanilla extract; 1 tbsp powdered erythritol, for dusting (optional)

Keto Lemon Bars

Bright, tangy keto lemon bars with a buttery almond flour shortbread crust and a silky lemon curd top. At just 2.6g net carbs per bar and ready in about 1 hour 5 minutes, they deliver classic sweet-tart dessert flavor with zero sugar.

Jordan Lee

Head of Nutrition · June 18, 2026

20 min

Prep

35 min

Cook

55 min

Ready in

Servings

Easy

Difficulty

Nutrition per serving

2.6g

Net carbs

1.8g

Fiber

4.4g

Total carbs

4.6g

Protein

18.3g

Fats

192

Calories

Per serving · makes 12. Values are estimates; brands vary.

keto dessertlow carbsugar freegluten freelemon

These keto lemon bars layer a tender almond flour shortbread under a bright, sugar-free lemon curd for a dessert that tastes like the bakery original. At 2.6g net carbs each, they satisfy a sweet-tart craving without breaking your low-carb day.

Ingredients

2 cups (200g) blanched almond flour

1/3 cup (67g) powdered erythritol-monk fruit blend, for the crust

1/4 tsp fine sea salt

6 tbsp (85g) unsalted butter, melted

4 large eggs

2/3 cup (133g) powdered erythritol-monk fruit blend, for the filling

2/3 cup (160ml) fresh lemon juice (about 4 lemons)

2 tbsp lemon zest

3 tbsp (24g) coconut flour

1/2 tsp vanilla extract

1 tbsp powdered erythritol, for dusting (optional)

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.

Make the crust: stir together the almond flour, 1/3 cup powdered sweetener, and salt. Pour in the melted butter and mix until a crumbly dough forms. Press firmly and evenly into the bottom of the lined pan.

Bake the crust for 12-14 minutes, until lightly golden at the edges. Leave the oven on.

Make the filling: whisk the eggs, 2/3 cup powdered sweetener, lemon juice, lemon zest, coconut flour, and vanilla until completely smooth. Let it sit 2 minutes so the coconut flour hydrates, then whisk again.

Pour the filling over the warm crust. Bake for 20-22 minutes, until the center is just set with only a slight jiggle. Do not overbake or the top will crack.

Cool completely at room temperature, then refrigerate at least 2 hours to fully set. Lift out using the parchment, dust with powdered erythritol if desired, and cut into 12 bars.

Tips & notes

Use fresh lemon juice, not bottled — it makes a noticeable difference in brightness and prevents an off, slightly bitter aftertaste.

A powdered (confectioners-style) sweetener is important here; granular erythritol can leave a gritty texture and may recrystallize as the bars chill.

Store covered in the refrigerator for up to 5 days, or freeze individual bars for up to 2 months. Thaw in the fridge before serving.

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Frequently asked questions

How many carbs are in keto lemon bars?: Each bar has 2.6g net carbs (4.4g total carbs minus 1.8g fiber), 192 calories, 4.6g protein, and 18.3g fat. This recipe makes 12 bars.
Why are my keto lemon bars runny?: Runny bars usually mean they were underbaked or not chilled long enough. The filling should have only a slight jiggle in the center when you pull it from the oven, then needs at least 2 hours in the fridge to fully set. The coconut flour also continues to thicken as it cools.
Can I use a different sweetener?: Yes. A powdered erythritol-monk fruit blend works best for a smooth texture, but powdered allulose is an excellent swap that resists recrystallizing and stays softer when chilled. Avoid liquid sweeteners, which throw off the filling ratio, and avoid granular sweeteners, which turn gritty.