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Keto Lemon Bars

Bright, tangy, and keto-friendly! These Keto Lemon Bars feature a luscious lemon filling over a tender almond-flour crust—perfect for guilt-free snacking or dessert.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Easy, Gluten-Free, Keto, Lemon, Low-Carb
Servings: 9 servings

Ingredients

  • 4 large eggs room temperature
  • ½ cup sour cream room temperature
  • ½ cup buttermilk very soft
  • ¼ cup fresh lemon juice about 1 lemon
  • 1 lemon zest
  • 2 cups almond flour reduce by 2 tablespoons if using super-fine almond flour
  • 2 teaspoons baking powder
  • ½ cup powdered erythritol or more, to taste

Instructions

  • Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy lifting later.
  • In a medium bowl, combine the almond flour, baking powder, and powdered erythritol. Whisk together to evenly distribute the baking powder.
  • In a separate large bowl, whisk the eggs until frothy. Add the sour cream, soft buttermilk, lemon juice, and lemon zest. Whisk until fully combined and smooth.
  • Gradually add the dry ingredients into the wet mixture. Stir gently until just combined, making sure there are no pockets of dry flour but avoid overmixing.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  • Allow the lemon bars to cool completely in the pan. Then, refrigerate for at least 2 hours to set fully before slicing into squares.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Whisk or hand mixer
  • Zester or microplane
  • Measuring Cups and Spoons
  • Parchment Paper

Notes

  • Store leftover bars in an airtight container in the fridge for up to 5 days.
  • Freeze bars wrapped tightly for up to 2 months; thaw overnight before serving.
  • For a dairy-free version, substitute sour cream and buttermilk with coconut cream and dairy-free buttermilk.
  • Try adding toasted coconut flakes before baking for extra texture and flavor.
  • Use homemade buttermilk substitute by mixing ½ cup milk with 1 teaspoon lemon juice or vinegar.