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Keto Lemon Bars

These soft and creamy keto lemon bars will melt in your mouth.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Yield 12 - 16 squares


  • 12 oz cream cheese or vegan cream cheese
  • 1 cup yogurt, dairy free if desired
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 1/2 cup erythritol, or powdered 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 8x8 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.

Nutrition Information

Calories: 60kcal