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Lemon Keto Bars With a Buttery Almond Crust - Bright, Zesty, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 servings
Ingredients Method

Ingredients
  

  • For the Buttery Almond Crust:
  • 2 cups finely blanched almond flour
  • 1/4 cup powdered erythritol or allulose (or your preferred keto-friendly powdered sweetener)
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted and slightly cooled
  • For the Lemon Filling:
  • 4 large eggs, room temperature
  • 3/4 cup powdered erythritol or allulose (adjust to taste)
  • 1/2 cup fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup finely blanched almond flour
  • 1/4 teaspoon fine sea salt
  • Optional: 1/4 teaspoon turmeric or a drop of natural yellow coloring for a sunnier hue
  • To Finish:
  • Powdered sweetener for dusting
  • Thin lemon slices or extra zest for garnish (optional)

Method
 

  1. Prep the pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.
  2. Make the crust: In a bowl, whisk almond flour, powdered sweetener, and salt. Stir in vanilla and melted butter until a soft, sandy dough forms. It should hold together when pressed.
  3. Press and par-bake: Press the dough evenly into the prepared pan. Use the bottom of a measuring cup to flatten. Bake for 10–12 minutes until lightly golden at the edges. Set aside while you make the filling. Reduce oven temperature to 325°F (165°C).
  4. Whisk the filling: In a medium bowl, whisk eggs and sweetener until smooth, 30–45 seconds. Whisk in lemon juice, zest, almond flour, salt, and optional coloring. Mix until no lumps remain. Do not over-aerate.
  5. Pour and bake: Pour the filling over the warm crust. Tap the pan gently to release any bubbles. Bake at 325°F (165°C) for 16–20 minutes, until the center is just set and no longer jiggly in waves.
  6. Cool and chill: Let the pan cool to room temperature on a rack. Transfer to the fridge for at least 2 hours, or until fully chilled and firm.
  7. Slice and serve: Lift the bars out using the parchment overhang. Dust lightly with powdered sweetener. Slice into 16 squares with a sharp knife, wiping the blade between cuts.