These soft and creamy keto lemon bars will MELT in your mouth!
If you like lemon desserts, this recipe is for you.
With just 6 ingredients, you’ll fall completely in love with the impossibly smooth and melt-in-your-mouth texture.
The recipe will remind you of something between a lemon bar and a cheesecake, which basically makes them impossible to resist. I’ve already made them at least ten times!
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Easy Keto Lemon Bar Recipe
The lemon squares are great for company, or for an easy weeknight dessert.
Just blend everything together, layer it into a pan, and let the oven do the work.
With no eggs or dairy, as well as flourless, sugar free, gluten free, low carb, paleo, and vegan options, these homemade keto lemon bars are sure to be a hit with everyone who tries them.
Note: If you’re not on a low carb or keto diet and want to use regular sugar for the lemon bars, there’s a non-keto version of the recipe as well.
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How To Make Keto Lemon Bars
Start by reading through the recipe and gathering all ingredients.
Preheat your oven to 350 degrees Fahrenheit. If you’re using a crust, combine all of the crust ingredients in a mixing bowl, then smooth the dough evenly into a parchment-lined 8 inch baking pan.
Combine the cream cheese, yogurt, lemon juice and zest, powdered erythritol or powdered sugar, almond flour or cornstarch, and optional turmeric in a blender just until smooth. (Beating too much can cause cracking due to beating in added air.)
Pour the filling into the prepared baking pan, and cook on the oven’s middle rack for 25 minutes.
Once time is up, leave the oven door completely closed, turn off the heat, and let the pan sit in the closed oven for 8 minutes, during which time it will slowly start to cool down.
Remove the underdone lemon bars and set them on the counter to continue cooling gradually. Once cool, refrigerate a few hours or overnight, during which time they will firm up considerably.
Leftover lemon squares can be refrigerated or frozen to thaw and enjoy in the future.
Lemon Square Tips and Tricks
High heat, over-beating, and sudden changes in temperature can all cause cracking in cheesecake square recipes, but I’ve picked up a few great tricks over the years to make cracked bars a thing of the past:
The best of these tricks is to fill a baking pan about 2/3 of the way with water and place it on the lower oven rack (you’ll bake the cheesecake bars on the middle rack). The water will add moisture to the oven so that your bars won’t dry out as they cook.
Bring the cream cheese to room temperature before starting so that you won’t have to beat it as long to get the batter smooth. And avoid rapid temperature changes by letting the bars cool – first for a few minutes in a turned-off oven, and then on the counter – before refrigerating until firm.
Keto Lemon Bar Ingredients
Here’s what you’ll need to make the recipe: cream cheese or vegan cream cheese, plain yogurt (dairy free if desired), lemon juice, lemon zest, powdered erythritol or sugar, almond flour (or cornstarch for a non keto lemon bar), and an optional pinch of powdered turmeric or yellow food coloring.
Even more than the lemon juice, it’s the lemon zest that gives these bars their bold lemon flavor, so do be sure to include it.
To make your own lemon zest, simply wash a lemon and use a zester or grater to shred the peel. If you don’t have one of these gadgets, use a vegetable peeler and then finely dice the skin with a sharp knife.
Leftover lemon? Use it up in this Cauliflower Alfredo Sauce
Above, watch the keto lemon bar recipe video
If desired, top with sliced lemon and Coconut Whipped Cream.
Keto Lemon Bars
- 1 1/2 cup almond flour
- 4 tbsp melted butter or coconut oil
- *The lemon zest is important, so be sure to include it. I like to use a water bath (see above for explanation) but it's not required. Preheat the oven to 350 F. Combine the crust ingredients, if using. Press into a parchment-lined 8×8 pan. Meanwhile, combine remaining ingredients in a blender or food processor until smooth. (Don't over-beat, which could cause cracking.) Pour over the crust, and bake 25 minutes. Do not open the oven door (not even to check), but turn off heat and let sit 8 minutes. Take out the still-undercooked bars and let cool completely, then refrigerate a few hours until firm. Leftover bars can be refrigerated or frozen.View Nutrition Facts
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