Looking for more free recipes?

Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

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

Keto 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

Description

These Keto Lemon Bars are made without almond flour and are gluten-free, grain-free, sugar-free, vegetarian, can easily be made dairy-free, and are bursting with citrus flavor.


Ingredients

Crust:

Lemon Filling:


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:

Ground Sunflower Seed Meal Substitution: Make ground sunflower seed meal by pulsing raw sunflower seeds in a blender or food processor until they turn into flour (be careful to not over-blend, as doing this will lead to making sunflower seed butter, which has a consistency similar to that of peanut butter or almond butter). If you can eat nuts, you should be able to substitute in almond flour at a 1:1 ratio substitution.

Unsweetened Shredded Coconut Substitution: 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 in order to get the right consistency for the crust.

Where Can Monk Fruit Sweetener Be Purchased: I purchase mine from Lakanto and have it delivered. If you want to do this, you can use discount code REALBALANCED at checkout for 20% OFF your Lakanto order. If you’d rather purchase monk fruit sweetener in a store, many grocery stores, especially specialty stores and Costco, carry Lakanto’s monk fruit sweetener.

Powdered Monk Fruit Sweetener In Crust Substitution: Classic Monk Fruit SweetenerGolden Monk Fruit SweetenerSwerve, or erythritol can be used here at a 1:1 substitution ratio by cups, not by weight (meaning, for example, use 1/4 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.

Butter Substitution And 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.

Powdered Monk Fruit Sweetener In Lemon Filling Substitution: Powder ½ cup of Classic Monk Fruit Sweetener, Golden Monk Fruit Sweetener, or erythritol in a food processor to yield a substitution for powdered sweetener.

Lemon Juice Substitution: Lime juice can be substituted for lemon juice at a 1:1 ratio. If you opt for this trade, however, you will end up with keto lime bars.

Lemon Zest Substitution: Lime zest could be substituted for lemon here as well, but would change the flavor profile.

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: Yes, 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 1″ 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 can be stored in the freezer for up to 2 months. Place individual cakes into an airtight container or storage bag, then take out, and thaw in the refrigerator.

Keywords: keto lemon bars, lemon bars keto, coconut lemon bars

Recipe Card powered byTasty Recipes