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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

  • 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


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!



Lemon Filling:


  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.

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