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Easy Keto lemon bars

These low-carb lemon bars are the perfect balance between sweet and lemony and they will leave you reaching for more! With a coconut flour crust and creamy filling, they are the perfect teatime treat. 
Course Dessert
Cuisine American
Keyword Keto Lemon Bars, low carb bars
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9
Calories 322kcal


For the shortbread crust:

  • ¾ cup + 2 Tbsp coconut flour
  • cup granulated stevia (ground fine in blender)
  • Tsp. salt
  • ½ cup unsalted butter (cold, cubed)
  • 1 large egg
  • ½ Tsp. vanilla extract

For the filling:

  • 1 cup granulated stevia (1:1 sugar replacement, finely ground in blender)
  • ½ cup butter (room temperature)
  • ¼ cup cream
  • 3 eggs
  • 4 oz. cream cheese softened
  • ¼ cup lemon juice
  • zest of one lemon


For the shortbread crust:

  • Preheat your oven to 325 ° F (160 ° C).
  • Grease a 9”x 9” (23cm x 23cm) baking pan and line it with a strip of parchment paper. You don’t need to use the parchment strip if your pan has a removable base.
  • Combine the coconut flour, ground stevia, and salt in the bowl of a food processor by pulsing once or twice.
  • Add the unsalted butter and pulse to combine until it reaches a sandy, well-mixed consistency.
  • Add the egg and vanilla extract to the bowl of the food processor and pulse to combine until the dough is well mixed comes together in small balls.
  • Add the dough to the prepared pan and press down firmly using your fingers or back of a glass.
  • Bake for 15 minutes, until the outer edges of the crust have just begun to brown. It will not be completely cooked at this point as it will bake further once the filling has been added. Remove and leave the oven on.

For the filling:

  • Mix together all the ingredients for the filling until completely smooth and pour over the baked crust. If the mixture has some lumps of butter or cream cheese, microwave for 1 - 2 minutes until you can mix until completely smooth.
  • Bake for 30 - 35 min. The lemon bars are done cooking if you shake the pan and the middle of the lemon bars shake slightly. Remove from the oven and allow the lemon bars to cool completely for at least an hour. Cut and serve when desired.


This recipe makes 9 servings. 
The lemon bars can be stored like this in the refrigerator for up to 4 days.


Calories: 322kcal | Carbohydrates: 8.1g | Protein: 5.2g | Fat: 30.1g | Saturated Fat: 18.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.3g | Cholesterol: 160mg | Sodium: 129.6mg | Potassium: 55.7mg | Fiber: 4g | Sugar: 1.6g | Net carbs: 4.1g