Love lemons? Looking for a sweet treat that’s low in carbs? You’ll definitely want to make these Sugar-Free, Keto, Low-Carb Lemon Bars!
When life gives you lemons, make lemon bars! If there’s one ingredient I always have on hand, no matter what the season, it’s lemons. In fact, I permanently have a huge bowl filled with lemons on my kitchen table, which isn’t only decorative but very reassuring. With lemons, I can whip up a zesty dressing or marinade, elevate a roast chicken by tucking a few halves inside its cavity, add refreshing flavor to tea with mint and ginger, create classic sauces like hollandaise, and even make delicious sweets and desserts—like these sugar-free lemon bars, which happen to be keto and low-carb!
These irresistible bars have a zingy lemon topping and a delicately tender bite. They’re made with coconut flour in place of refined white flour and sweetened with monk fruit instead of sugar, making them a dessert you can feel good about serving your family. Whether you’re watching your carbs, limiting sugar, or just looking for a healthier treat, these bars strike the perfect balance of bright flavor and guilt-free indulgence.
Are These Sugar-Free, Keto, Low-Carb Lemon Bars Healthy?
They may be a sweet treat, but these lemon bars can definitely be part of a healthy diet. The lemons add vitamin C, while the eggs and coconut are a source of protein. These lemon bars call for monk fruit instead of refined white sugar and they’re relatively low in calories, too.
Making These Lemon Bars Even Better
While one of the great things about this recipe is its simplicity, there are a few easy ways you can turn these lemon bars into something really special. Start by adding a burst of flavor to the crust with finely grated orange or lime zest. The extra citrus note will complement the lemon topping beautifully and create a more layered taste. For a nutty twist, replace two tablespoons of the coconut flour in the crust with finely ground almond or hazelnut flour, giving it a richer, more complex flavor.
When making the topping, try replacing part of the lemon juice with fresh lime or grapefruit juice for a more dynamic citrus profile. You can also enhance the filling with two teaspoons of finely chopped fresh herbs like thyme, basil, or even lavender (my favorite)!
How To Make Ahead And Store
These lemon bars can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months.
Serving Suggestions
These lemon bars are especially delicious with a berry contrast as a topping or side. I love serving them with a drizzle of Strawberry Sauce (you might want to replace the sugar in the recipe with monk fruit) or Roasted Strawberries.
Looking for another healthy treat that’s low-carb, keto, and sugar-free? Try this delectable Pecan Pie! Can’t get enough of lemons? Sink your teeth into these delightful Tropical Paleo Lemon Bars!
Recipe
Ingredients
For the Crust:
- 2 tablespoons monk fruit
- 1/2 cup coconut oil at room temperature (should be the consistency of softened butter)
- Pinch of salt
- 1 cup coconut flour sifted (95 grams)
For the Topping:
- 4 eggs
- 2 teaspoons lemon zest
- 3/4 cup fresh lemon juice (about 6 large juicy lemons)
- 1/2 cup monk fruit
- 1 1/2 teaspoons coconut flour sifted
Instructions
- Preheat your oven to 350 degrees Fahrenheit and generously rub an 8×8-inch pan with coconut oil. Set aside.
- In a large bowl, using an electric hand mixer, beat together the monk fruit, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
- Press the dough evenly into the prepared pan and bake until lightly golden brown, about 10 minutes. Once cooked, let cool for 30 minutes.
- Lower the temperature of your oven to 325 degrees Fahrenheit, and ensure the oven rack is in the middle of the oven.
- Once the crust has cooled, gently whisk together the eggs and lemon zest in a large bowl. Do NOT use an electric mixer here or you will overbeat the eggs and the topping with crack once baked. Use a hand whisk.
- In a separate, medium bowl, lightly heat the lemon juice (I used a microwave.) Whisk in the monk fruit and stir until it is dissolved. Whisk the coconut flour into the lemon juice mixture, 1/2 teaspoon at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
- Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
- Pour the topping over top of the cooled crust. Bake until it is just set and the very center is just slightly jiggly, about 20-22 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best overnight. You need to let the crust completely cool, or it will be soft.
- Slice into squares and devour.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I really enjoyed the lemon filling, but I may have not done the crust correctly. The crust came out dry and crumbly. How can I fix the crust?
I’m so glad you enjoyed the lemon filling, but I’m sorry to hear that the crust didn’t turn out as expected. Here are a few suggestions to help you achieve a better crust next time:
1. Make sure you’re using the correct measurements for the coconut oil and coconut flour. Too much flour or too little oil can result in a dry, crumbly crust.
2. Ensure the coconut oil is at room temperature and has the consistency of softened butter. If it’s too hard, it won’t combine well with the other ingredients, creating a crumbly texture.
3. When mixing the dough, ensure that the coconut oil, monkfruit, and salt are properly combined before adding the coconut flour. This helps create a smooth, cohesive dough.
4. Keep an eye on the crust while it’s in the oven, and make sure it’s just lightly golden brown. Over-baking can make the crust dry and brittle.
5. After baking, let the crust cool for 30 minutes as instructed. This cooling period helps the crust to set and firm up, making it less crumbly when cutting and serving the bars.
Give these tips a try, and I hope you’ll get a perfectly tender and delicious crust for your lemon bars next time! If you have any more questions or concerns, feel free to ask. Happy baking!