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Stack of best luscious keto lemon bars low carb and sugar free with shortbread crust
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4.43 from 28 votes

Keto Lemon Bars

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Keto
Servings: 16 Bars
Calories: 125.9kcal

Ingredients

For The Shortbread Crust

For The Lemon Filling

Instructions

For The Shortbread Crust

  • Preheat the oven to 325 degrees F.
  • Grease an 8"x 8" baking pan and line it with a strip of parchment paper.
    Lining a metal pan with parchment
  • In the bowl of a food processor, combine the coconut flour, confectioners Swerve, and salt. 
  • Add the butter to the food processor and pulse to combine, until it reaches a sandy consistency.
  • Add the egg white and pulse to combine until the dough is fully hydrated and forms pea-sized pieces.
  • Press the shortbread dough firmly into the prepared pan. I like to use a second pan of the exact same size to do this but you could use the bottom of a glass or your fingers.  Use a piece of plastic wrap to prevent sticking while pressing the dough in if necessary.
  • Bake at 325 degrees F for 10-12 minutes, until the outer edges of the shortbread have just begun to brown (you still want it to be underdone at this stage). Leave the oven on.

For The Lemon Filling

  • In a medium bowl, whisk together the lemon juice, lemon zest, vanilla, whole eggs, and egg yolks.
  • Add the confectioners Swerve, coconut flour, and heavy cream powder, sifting if yours are clumpy. Whisk to combine. For super smooth filling, I highly recommend buzzing the mixture briefly with an immersion blender (also called a stick blender). I use and love this one.
  • Pour the lemon filling over the shortbread crust and return the pan to the oven.  Bake at 325 degrees F for 30 minutes, or just until the filling has set and jiggles as one. 
  • Allow the bars to chill in refrigerator for 2 hours, or overnight. Use the parchment to pop the lemon bars out of the pan and transfer them to a cutting board. If the bars are stuck, just dip the bottom of the pan in a dish of hot water for a minute to gently warm the outermost layer of fat. The bars will slide right out of the pan!
  • Cut the lemon bars into 16 squares and use a small mesh strainer to dust the tops with confectioners Swerve. Making these lemon bars for a party? For the neatest, cleanest cuts possible, I use a granton blade slicer. I dip the knife in a dish of hot water and quickly dry it with a paper towel before making a cut. Then repeat.

Nutrition

Serving: 1Bar | Calories: 125.9kcal | Carbohydrates: 4.58g | Protein: 3.4g | Fat: 11.8g | Fiber: 2.1g | Sugar: 1.2g