Gluten-Free Low-Carb Keto Lemon Bars
These keto-friendly lemon bars feature a buttery almond flour crust topped with bright, tangy lemon curd made with erythritol instead of sugar. The shortbread-style base provides perfect contrast to the silky custard filling that bursts with fresh citrus flavor. Ideal for low-carb dieters, diabetics, or anyone seeking a guilt-free dessert that doesn't compromise on taste. The combination of fresh lemon juice, zest, and glucomannan creates an authentic lemon bar texture while keeping carbs minimal.
Ingredients
- 2 cups almond flour
- 3 tbsp butter, melted
- 4 tbsp almond milk
- 4 tbsp granulated Erythritol or Swerve
- ½ tsp xanthan gum
- ½ cup fresh lemon juice, squeezed
- grated lemon zest, from one to two lemons
- ⅓ cup granulated Erythritol or Swerve
- 2 large eggs
- 2 egg yolks
- ¾ tsp glucomannan powder
- 1 tbsp powdered Erythritol or Swerve, for sprinkling
Instructions
- 1
Preheat oven to 170 C conventional or 150 C fan assisted
- 2
Combine all crust ingredients in a bowl and mix well
- 3
Line a 20x7.75" or 23x6" tray with baking paper
- 4
Pour crust mixture into tray and press down firmly
- 5
Bake 15 to 18 minutes until just starting to brown
- 6
Whisk together all lemon curd ingredients while crust bakes
- 7
Pour lemon mixture onto hot crust as soon as it comes out
- 8
Spread across the base and return to oven
- 9
Lower temperature to 160 C conventional or 140 C fan assisted
- 10
Bake 15 to 18 minutes until just set in center
- 11
Cool completely then refrigerate for at least 2 hours before slicing
- 12
Sprinkle with powdered sweetener before serving
Tips
Place a ramekin filled with water in the oven while baking the filling to create steam and prevent cracking
Use up to 3/4 cup lemon juice and increase glucomannan to 1 tsp for extra zing
Press the crust mixture firmly into the pan to ensure it holds together when sliced
Good to Know
sealed container in fridge up to 5 days
can be made 2 days ahead, store covered in refrigerator
chilled, dust with powdered sweetener just before serving
Common Mistakes
ensure crust is hot when adding lemon mixture to prevent separation
do not overbake filling or it will crack and become rubbery
press crust firmly to avoid crumbling when sliced
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular sugar instead of erythritol?
Yes, but it will no longer be low-carb. Use the same amounts but expect different texture as erythritol behaves differently than sugar.
What if I don't have glucomannan powder?
You can substitute with additional xanthan gum at half the amount, though the texture may be slightly different.
How long do these bars keep in the freezer?
Wrap well and freeze up to 3 months. Thaw in refrigerator overnight before serving.