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5 from 3 votes

Keto Lemon Bars

With a gluten-free shortbread crust and a tart lemon filling sitting above it, these Keto lemon bars will really brighten up your day!
Prep Time20 mins
Cook Time30 mins
Refrigeration Time45 mins
Total Time1 hr 35 mins
Course: Dessert
Keyword: gluten free, keto, low carb, peanut-free
Servings: 10 bars


Crust Ingredients

  • ½ cup butter softened
  • ¼ cup granulated monk fruit
  • 1 cup almond flour
  • ½ cup coconut flour

Lemon Filling Ingredients

  • ½ cup powdered monk fruit
  • 2 tablespoons almond flour
  • 2 eggs
  • 1 egg yolk
  • Juice from 1 Lemon
  • ½ teaspoon arrowroot powder


For the Crust

  • Preheat the oven to 350℉.
  • Line a 9" x 5" loaf pan with parchment paper. Set aside.
  • Place the softened butter and monk fruit in a medium bowl, and use an electric hand mixer to cream the ingredients.
  • Add in the almond and coconut flours. 
  • With a rubber spatula, mix manually until dough forms.
  • Press the crust down into the parchment paper-lined loaf pan. 
  • Bake for 10 minutes.
  • Remove from the oven. Poke holes in the crust with a fork and set to the side.

For the Filling

  • While the crust is cooling, in a medium bowl, combine the lemon filling ingredients. 
  • Mix until well incorporated.
  • Then pour over the crust. Bake for 15-20 minutes more.
  • Next, put the pan in the refrigerator for 45 minutes to allow the lemon loaf to harden and cool before slicing into bars.
  • Cut into 10 bars and enjoy!


Difficulty Level: Easy