Easy keto lemon bar recipe

These low-carb lemon squares are made with six ingredients and have an impossibly soft, melt-in-your-mouth texture.

This sweet dessert is a cross between a cheesecake and a bar of lemon. It’s impossible to resist.

Lemon squares without sugar

These keto lemon squares make an excellent dessert for entertaining or a quick weeknight meal. There’s no need for sugar.

Blend everything, layer it in a pan, and let the oven take care of the rest.

These classic keto lemon bars will be a big hit for anyone who makes them. They are free of dairy and eggs and are sugar-free, gluten-free, low carbohydrate, paleo, and vegan.

Note: There is a version of this recipe that uses regular sugar if you are not on a keto or low-carb diet.

How to make keto Lemon Bars

Gather all the ingredients and read through the recipe.

Preheat your oven to 350 degrees Fahrenheit. Combine all the ingredients for the crust in a bowl. Smooth the dough into an 8-inch baking pan lined with parchment paper.

Blend the yogurt, cream cheese, powdered xylitol, powdered sugar or almond flour, optional turmeric, and powdered xylitol until smooth. Beating the mixture too hard can lead to cracking because it adds air.

Pour the lemon filling into the baking pan. Bake on the middle oven rack for 25 min.

After the timer expires, close the oven completely and turn off the heating. Allow the pan to cool in the oven for eight minutes.

The underdone lemon bars can be removed and placed on a counter to cool down gradually. After cooling, please put them in the refrigerator for a few hours or overnight. They will become firmer.

Tips and tricks for Lemon Square

Cracking can be caused by high heat, excessive beating, or sudden temperature changes. Over the years, I have learned a few tricks to prevent cracked bars.

This trick is the best: fill a pan with water about two-thirds full and place it on the lower oven shelf. The cheesecake bars will be baked on the middle rack. Water will moisten the oven, preventing your low-carb lemon bars from drying out while they bake.

If you want to make the batter as smooth as possible, bringing the cream cheese to room temperature is best.

Avoid rapid temperature changes. Let the bars cool down – for a few moments in an oven that is turned off, then on a counter before refrigerating them until they are firm.

Keto lemon bar ingredients

For the lemon filling, you will need almond flour, cream cheese, plain yogurt (or cornstarch if you are not keto), lemon juice, lemon zest of lemon, powdered sugar or erythritol, and turmeric powder or yellow food coloring.

Use the keto crust only for butter, coconut oil, or almond meal. This is a keto-friendly version of the graham cracker.

Lemon zest gives these dessert bars a distinctive lemon flavor, more so than lemon juice. Include it.

If you want to make your zest, wash the lemon and then use a zester/grater to shred it. You can use a vegetable grater if you don’t own one of these gadgets. Next, finely dice it with a sharp blade.


Cream cheese, 12 oz.

1 cup yogurt (lactose-free, if desired)

Lemon juice, two tablespoons

2 tsp lemon zest

Use 1/2 cup powdered xylitol or powdered Sugar for Non-Keto

3 1/2 tbsp of almond flour (or one tbsp of cornstarch).

Optional 1/8 tsp Turmeric for color

Optional Crust

Almond flourĀ 1 1/2 cups

Butter or coconut oil melted to 4 tablespoons


Include the lemon zest. Using the water bath is unnecessary, but I prefer it. If using, combine the ingredients for the crust. Press into an 8×8 pan lined with parchment paper. In the meantime, blend or process the remaining ingredients until smooth in a food processor or blender. Don’t overbeat the mixture, as this could lead to cracking. Pour the mixture over the crust and bake for 25 minutes. You must not open the oven door (not to check); turn off the heat and wait 8 minutes. Remove the bars that are still undercooked and allow them to cool. Then, refrigerate for a few more hours. Leftover bars may be frozen or refrigerated.

Leave a Reply

Your email address will not be published. Required fields are marked *