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Keto Lemon Bars

These soft and creamy keto lemon bars will MELT in your mouth!

Lemon Bar Keto Dessert Recipe

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!

Also Try This Whipped Coffee Recipe

Keto Lemon Bars 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, and options to be flourless, sugar free, gluten free, low carb, paleo, and vegan, these 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, there’s a non-keto version of the recipe as well.)

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Lemon Cheesecake Squares Recipe

Recipe 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.

Even more than the lemon juice, it’s the zest that gives these bars their bold lemon flavor, so do be sure to include it. To make 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 video of how to make keto lemon bars

The Best Keto Snack Lemon Bar Recipe Low Carb

If desired, top with sliced lemon and Coconut Whipped Cream.

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Keto Lemon Bars

These soft and creamy keto lemon bars will melt in your mouth.
5/5 (6)
Total Time 33 minutes
Yield 12 – 16 squares


  • 12 oz cream cheese or vegan cream cheese
  • 1 cup yogurt, such as coconutmilk yogurt
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 1/2 cup erythritol (or sugar for non-keto)
  • 3 1/2 tbsp almond flour (or 2 1/2 tsp cornstarch)
  • optional 1/8 tsp turmeric for color

Optional Crust


  • *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


The recipe was adapted from this Keto Cheesecake, and the crust was adapted from my Keto Cookies.

Have you made this recipe?

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5/5 (6)

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Published on November 11, 2020

Meet Katie

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  1. Amy Grayson says

    I made these last night, with orange instead of lemon and oh my they were even better than the pictures make them look! Thank you for this recipe 🙂

  2. Patti says

    Do you think these could be cooked in individual silicone cupcake molds? Like you would for mini-cheesecakes? I can’t normally trust myself with a whole pan of anything!

  3. Cathy says

    I made these using regular cream cheese and Greek yogurt. (We don’t need to be dairy free) So yummy and lemony! This will be my go to recipe for baked cheesecake from now on. I can’t wait to try this with chocolate. Definitely a hit in my house

  4. Sonserae says

    Good Lawd! These were AMAZING plus as an added bonus they fit in perfectly with the custom keto meal plan I have been following for the last 6 weeks.

  5. Nicole says

    I’ve made these twice now and they have a great flavor and nicely offset the cooling effect you sometimes get with artificial sweetener. Could I substitute an egg for the cornstarch? I’ve tried blending the corn starch straight in to the batter and mixing it first with the lemon juice, but both times I’ve ended up with significant lumps in the batter that don’t melt out all that well. Any suggestions? Thank you!

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