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Real Balanced

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Home Recipes Keto Sugar-Free Gluten-Free Lemon Bars

Keto Sugar-Free Gluten-Free Lemon Bars

Net Carbs:4g
Published:08/02/22Updated:08/10/22
11 Comments This post contains affiliate links.
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Keto Lemon Bars WordPress Pin. Above the photo, there’s an avocado green text box with white letters that say: “gluten-free · nut-free · dairy-free”. Below the avocado-green text box, there’s text in navy blue letters that say: “Keto Lemon Bars”. The photo shows a side close-up of three Keto Lemon Bars stacked and separated by parchment papers, with lemon slices on a ceramic plate. There’s also one lemon slice beside the plate. The plate and the lemon slice rest atop a marble countertop. Below the photo, there’s text in navy blue letters that say: “realbalanced.com”.
K DF VG NF

These Keto Sugar-Free Gluten-Free Lemon Bars feature a wonderfully moist and chewy crust that is made from sunflower seed flour and shredded coconut (no almond flour needed!) before being topped with a lusciously creamy lemon filling and baked to perfection. You will love this delicious, sweet, and tangy dessert!

Three Keto Sugar-Free Gluten-Free Lemon Bars stacked and separated by parchment papers, with lemon slices on a ceramic plate.
This is a fun way to serve your lemon bars: stack ’em up!

These sugar-free and gluten-free keto lemon bars are the perfect dessert bars for anyone looking for a sweet and tangy treat.

With only 4 grams of net carbs per serving, they’re a low-carb alternative to traditional lemon bars. Best of all, they’re delicious with their bright color and vibrant citrus flavor.

So, if you’re looking for a delightful way to satisfy your sweet tooth, try this easy recipe!

Overhead close-up shot of sliced Keto Sugar-Free Gluten-Free Lemon Bars.
Look how beautifully these baked lemon bars turn out!

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Jump To... hide
💛 Why you’ll love this sugar-free lemon bars recipe
➡️ Ingredients
⏲ How to make homemade keto lemon bars
🍴 Net carbs
👉 Ingredient substitution suggestions
💬 FAQs for keto sugar-free gluten-free lemon bars
📚 More keto citrus recipes
🍽 Recipe

💛 Why you’ll love this sugar-free lemon bars recipe

  • No almond flour or coconut flour required.
  • Gluten-free, sugar-free, and easily made dairy-free.
  • The perfect combination of sweet and tart.
  • Light and refreshing with only 4 grams net carbs per serving.
  • Bursting with citrus flavor.
  • Freezes well.
  • They’re easily transportable, making them ideal for parties.

➡️ Ingredients

Crust:

  • Ground sunflower seed meal
  • Shredded coconut
  • Powdered monk fruit sweetener
  • Salt
  • Melted unsalted butter (or melted coconut oil for dairy-free)
  • Egg
  • Vanilla extract

Lemon Filling:

  • Powdered monk fruit sweetener
  • Ground sunflower seed meal
  • Eggs
  • Lemon juice
  • Lemon zest

⏲ How to make homemade keto lemon bars

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

  • Mix together sunflower seed meal, shredded coconut, powdered monk fruit sweetener, and salt, then mix in add melted butter, egg, and vanilla extract.
  • Transfer that mixture to a baking pan and press into an even layer before transferring the pan to the oven and baking until the edges of the crust are golden brown.
  • Mix together powdered monk fruit sweetener, sunflower seed meal, eggs, lemon, juice, and lemon zest and. Allow the bowl to sit for a minute to see if any egg floats to the top and appears to be un-mixed. If so, mix again until eggs are fully mixed and incorporated.
  • Remove the pan with the crust from the oven and place it in the center of a large baking sheet. Then, pour the lemon filling atop the crust, then pour enough water into the baking sheet to fill it up ~1/2 inch.
Keto Sugar-Free Gluten-Free Lemon Bars Process Shots Steps 1 to 4 - The collage shows the step-by-step photo instructions on how to make the Keto Sugar-Free Gluten-Free Lemon Bars.
  • Transfer the baking sheet to the oven to bake until the filling has set.
  • Turn the oven off and, using a wooden spoon, crack the oven door open just slightly. Allow the pan to sit in the cooling oven for 1 hour.
  • Remove the baking sheet from the oven, remove the pan from the water bath, then transfer the pan to the refrigerator to chill uncovered for 2 hours before slicing into 16 bars and serving.
Keto Sugar-Free Gluten-Free Lemon Bars Process Shots Steps 5 to 8 - The collage shows the step-by-step photo instructions on how to make the Keto Sugar-Free Gluten-Free Lemon Bars.

🍴 Net carbs

Per serving, these contain 4 grams of net carbs. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. The recipe, as written, yields 16 servings.

The complete nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

👉 Ingredient substitution suggestions

  • Ground Sunflower Seed Meal: If you can eat nuts, you can substitute almond flour at a 1:1 ratio substitution. Alternatively, make ground sunflower seed meal by pulsing raw sunflower seeds in a blender or food processor until they turn into flour. Be careful not to over-blend, as doing this will make sunflower seed butter, which has a consistency similar to that of peanut butter or almond butter.
  • Unsweetened Shredded Coconut: Unsweetened coconut flakes can be used in place of shredded coconut in this recipe, but you will need to pulse them in a food processor to get the right consistency for the crust.
  • Powdered Monk Fruit Sweetener in Crust: Classic Monk Fruit Sweetener, Golden Monk Fruit Sweetener, Swerve, or erythritol can be used here at a 1:1 substitution ratio by cups, not by weight (meaning, for example, use ¼ cup (48g) of Classic Monk Fruit Sweetener, rather than the 30g of Powdered Monk Fruit Sweetener that is listed in the Ingredients list). I would not use powdered stevia or liquid stevia. Allulose will work at a 1:1 sub here.
  • Butter: Coconut oil can be subbed in for melted butter at a 1:1 ratio, which would make these lemon bars dairy-free. If you use oil in place of butter, the crust may be denser than the original recipe intended.
  • Powdered Monk Fruit Sweetener in Lemon Filling: Pulse ½ cup of Classic Monk Fruit Sweetener, Golden Monk Fruit Sweetener, or erythritol in a food processor to yield a substitution for powdered sweetener. Allulose should work at a 1:1 sub here, too!
  • Lemon Juice: Lime juice can be substituted for lemon juice at a 1:1 ratio. However, if you opt for this trade, you will end up with keto lime bars.
  • Lemon Zest: Lime zest could be substituted for lemon here as well but would change the flavor profile.

Keep in mind that any changes you make to this recipe will modify the total net carbs.

💬 FAQs for keto sugar-free gluten-free lemon bars

Do I really need to prepare a water bath to bake the bars in?

Water baths are a great way to ensure that your dish will evenly cook. Simply place your baking pan into a baking sheet deep enough to allow for ½″ of water, and place it in the oven. The water adds moisture to the air, allowing the dish to cook more successfully than if you skipped the bath altogether.

Is there a way to make this recipe dairy-free?

Yes! Instead of butter in the crust mixture, use coconut oil at a 1:1 substitution ratio.

Can I make this recipe more tart?

Yes. Simply add a bit more lemon juice if you want these lemon bars to be more tart.

Do I use fresh lemon juice for these lemon bars?

I would suggest it, yes. Storebought bottled lemon juice usually doesn’t compare to the taste of fresh lemon juice. For the most flavorful lemon bars, use fresh lemon juice in this recipe.

Do homemade lemon bars need to be refrigerated?

Yes. Store the prepared bars in the refrigerator in an airtight container. Before putting on the lid, set a paper towel gently on top. This will lessen any condensation build-up in the container and help prevent the lemon bars from getting soggy. The bars will stay fresh in the refrigerator for up to 5 days.

Can keto lemon bars be frozen?

After being cooked, cooled, and sliced, the lemon bars should be wrapped in plastic wrap before being stored in the freezer in an airtight container. They will stay fresh for up to 2 months. When you’re ready to eat, transfer them to the refrigerator and allow them to fully thaw before enjoying them.

📚 More keto citrus recipes

  • Lemon Bar Fat Bombs
  • Keto Key Lime Pie
  • Low-Carb Glazed Orange Scones
  • Keto Lemon Poppy Seed Muffins
  • Low-Carb Cranberry Orange Muffins
  • Key Lime Pie Fat Bombs

🍽 Recipe

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hero shot of keto lemon bars stacked on top of each other on a plate atop a marble kitchen counter

Keto Sugar-Free Gluten-Free Lemon Bars


★★★★★

5 from 1 reviews

  • Author: Sara Nelson
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 4 hours, 15 minutes
  • Yield: 16 lemon bars 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

These Keto Sugar-Free Gluten-Free Lemon Bars feature a wonderfully moist and chewy crust that is made from sunflower seed flour and shredded coconut (no almond flour needed!) before being topped with a lusciously creamy lemon filling and baked to perfection. You will love this delicious, sweet, and tangy dessert!


Ingredients

Crust:

  • 2 cups (220g) ground sunflower seed meal
  • 1 cup (80g) shredded coconut
  • 1/4 cup (30g) powdered monk fruit sweetener
  • 1/8 teaspoon salt
  • 1/4 cup (2 oz) melted unsalted butter (or melted coconut oil for dairy-free)
  • 1 egg
  • 1 teaspoon vanilla extract

Lemon Filling:

  • 1/2 cup (60g) powdered monk fruit sweetener
  • 1/4 cup (27g) ground sunflower seed meal
  • 5 eggs
  • 3/4 cup (180mL) lemon juice
  • 1 Tablespoon lemon zest

Instructions

  1. Crust: Preheat oven to 325 degrees and line 9×9-inch baking pan with parchment paper, allowing paper to overhang all edges of baking pan.
  2. In a mixing bowl, whisk together sunflower seed meal, shredded coconut, powdered monk fruit sweetener, and salt. Add melted butter, egg, vanilla extract and whisk again until fully combined.
  3. Transfer mixture to prepared pan and, using fingers, press into even layer. Transfer pan to oven and bake until edges of crust are golden brown, about 20 minutes.
  4. Lemon Filling: To a mixing bowl, add powdered monk fruit sweetener, sunflower seed meal, eggs, lemon, juice, and lemon zest and, using an electric mixer starting on lowest speed and increasing to higher speeds, mix together until well-combined. Allow the bowl to sit for a minute to see if any egg floats to the top and appears to be un-mixed. If so, mix again until eggs are fully mixed and incorporated.
  5. Remove pan with crust from oven and place pan in center of large baking sheet. Pour lemon filling atop crust, then pour enough water into baking sheet to fill it up ~1/2 inch. Place baking sheet with pan in oven and bake until filling has set, about 35 minutes.
  6. Final Steps: Turn oven off and, using a wooden spoon, crack oven door open just slightly. Allow pan to sit in cooling oven for 1 hour. Remove baking sheet with water bath and pan from oven. Remove pan from water bath. Transfer pan to refrigerator to chill uncovered for 2 hours before slicing into 16 bars and serving.

Recipe Notes:

How To Make This Recipe Dairy-Free: Coconut oil can be subbed in for melted butter at a 1:1 ratio, which would make these lemon bars dairy-free. If you use oil in place of butter, the crust may be denser than the original recipe intended.

How To Avoid Lemon Bars From Cracking: After baking, allow the pan to sit in the oven with the oven door cracked for 1 hour. By doing this, the dish is able to slowly cool, which keeps the top layer of the lemon bars from cracking.

Why Use A Water Bath: Water baths are a great way to ensure that your dish will evenly cook. Simply place your baking pan into a baking sheet deep enough to allow for ½″ of water, and place it in the oven. The water adds moisture to the air, allowing the dish to cook more successfully than if you skipped the bath altogether.

Net Carbs: Per serving, these lemon bars contain 4 grams of net carbs. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. A serving size is 1 bar and the recipe, as written, yields 16 bars.

Refrigerator Storage: Store bars in the refrigerator in an airtight container for up to 5 days. Before putting on the lid, set a paper towel gently on top. This will lessen any condensation build-up in the container, and help prevent the lemon bars from getting soggy.

Freezer Storage: After being cooked, cooled, and sliced, the lemon bars should be wrapped in plastic wrap before being stored in the freezer in an airtight container. They will stay fresh for up to 2 months. When you’re ready to eat, transfer them to the refrigerator and allow them to fully thaw before enjoying them.

Keywords: keto sugar-free gluten-free lemon bars, sugar free lemon dessert bars, sunflower seed flour desserts

Did you make this recipe?

Tag me on Instagram at @realbalanced or leave me a comment & rating below.

Recipe Card powered byTasty Recipes

This recipe post was originally shared in June 2019 in partnership with Lakanto.

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11 Comments

  1. Louise Brandt says

    July 19, 2019 at 8:40 am

    My husband is also allergic to nuts. I’m grateful I finally found your site!

    I want to grind my own sunflower seed flour. Should I grind RAW or TOASTED UNSALTED sunflower seeds or would either work?

    Reply
    • Sara Nelson says

      July 19, 2019 at 8:54 am

      Hi, Louise! So happy to have you here! I haven’t tried this, but I think either raw or toasted/unsalted would work just fine! Let me know how it goes!

      Reply
      • Louise Brandt says

        July 20, 2019 at 12:10 am

        Do you provide a link to the sunflower seed meal or flour you prefer? Does it vary as much as coconut flour? Which I’ve read is highly variable by brand.

        Is there a difference between sunflower seed MEAL and FLOUR?

        Reply
        • Sara Nelson says

          July 21, 2019 at 9:25 am

          The exact product is linked right in the recipe card. There is sometimes a difference between sunflower seed meal and sunflower seed flour (typically if the seeds are blanched or not), but often the terms are used interchangeably.

          Reply
  2. Sarah says

    June 7, 2019 at 10:07 am

    Can these be frozen. They look delicious but with 2 people in my household, 16 servings, and lasting 3 days I see either overeating carbs or wasted food. Both of which are criminal in my book.

    Reply
    • Sara Nelson says

      June 7, 2019 at 10:29 am

      I bet they can be! Be sure to allow them to fully chill before wrapping them individually in plastic wrap then tucking them in a container or freezer bag and freezing. Unthaw in the refrigerator overnight. Enjoy!

      Reply
  3. Jeffrie Schultz says

    June 6, 2019 at 7:15 pm

    Would these work with almond or coconut flour. Just hate to add another flour to the cabinet.

    Reply
    • Sara Nelson says

      June 7, 2019 at 10:30 am

      Based on my understanding, almond flour can be subbed in for ground sunflower seed meal at a 1:1 ratio. I bet this would work here, but cannot say for sure (and cannot test it for you) due to my allergies. If you try it out, let me know how it goes!

      Reply
      • Jeffrie Schultz says

        August 2, 2022 at 2:42 pm

        Also if I do grind the seeds how much should the end product be versus beginning
        Like how much to grind for end results. Am I making any sense? Do I grind 1 cup to end up with 1/2 a cup?

        Reply
        • Sara Nelson says

          August 8, 2022 at 10:17 am

          If you have a food scale, I would recommend using that. For example,for the crust, weigh 220 grams of sunflower seeds and grind those to yield the right amount of sunflower seed flour. If you don’t have a food scale, I would grind down ~1/4 cup of sunflower seeds and then measure from there.

          Reply
  4. Ryan says

    June 6, 2019 at 1:17 pm

    These are so good; I may or may not have three of them in my lunch today…

    ★★★★★

    Reply

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My name is Sara Nelson and I am the face behind Real Balanced. I am a Mom to two, obsessed with my Boston Terrier, and a proud Wisconsinite. On my site, you will find easy and delicious low-carb, keto-friendly, nut-free, and 30-minute recipes. Read More
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