These Soft and Creamy Keto Lemon Bars It melts in the mouth! If you like lemon desserts, this is definitely the recipe for you.
Easy keto lemon bar recipe.
With just six ingredients, you’ll fall completely in love with the incredibly smooth, melt-in-your-mouth texture of these low-carb lemon squares.
The sweet lemon dessert reminds me of something in between a lemon bar and lemon cheesecake, making it basically impossible to resist.
I’ve made this recipe at least a dozen times already.
Also try our popular keto brownies
unsweetened lemon squares
Keto Lemon Squares are perfect for company or an easy weekday dessert. And no sugar required.
Mix it all up, layer it on the skillet, and let it work in the oven.
No eggs or dairy, and with flour, sugar-free, gluten-free, low-carb, paleo, and vegan options, these classic homemade keto 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 and want to use regular sugar in your lemon bar, there’s also a non-keto version of the recipe.
Still craving lemons?Make Keto Lemon Bread or Lemon Sorbet
Watch the Keto Lemon Bar Recipe Video Above
How to make keto lemon bar
Start by reading the recipe and gathering all the ingredients.
Preheat oven to 350 degrees Fahrenheit. If using a crust, combine all crust ingredients in a mixing bowl. Then smooth the dough evenly onto an 8-inch parchment-lined baking pan.
Blend cream cheese, yogurt, lemon juice and zest, powdered xylitol or powdered sugar, almond flour or cornstarch, and optional turmeric in a blender until smooth. (If you beat it too much, it will cause cracks when you add air to it.)
Pour the smooth lemon filling into the prepared baking pan. Bake in the middle of the oven for 25 minutes.
When the time is up, close the oven door completely and turn off the heat. Place the skillet in a closed oven for 8 minutes, allowing it to cool slowly in the meantime.
Remove the finished lemon bar and place it on the counter to continue to cool gradually. Once cooled, refrigerate for a few hours or overnight to set quite a bit.
Leftover lemon squares can be refrigerated or frozen to thaw and enjoy in the future.
Readers also love these coconut flour cookies
Lemon Square Tips and Tricks
In general, high heat, overbeats, and sudden changes in temperature can all cause cracks in your cheesecake squares recipe. I’ve found some great tricks to make it work.
The best way to do these tricks is to fill the baking pan about two-thirds full with water and place it on the bottom oven rack. to keep low-carb lemon bars dry when baked.
Let the cream cheese come to room temperature and do not beat until the dough is smooth.
Also, to avoid sudden temperature changes, first chill in a turned-off oven for a few minutes, then on the counter before chilling until set.
Keto Lemon Bar Ingredients
Cream cheese, plain yogurt, lemon juice, lemon zest, erythritol or xylitol or sugar powder, almond flour (or cornstarch for non-keto lemon bars), and optionally a pinch of turmeric powder or natural yellow food coloring is required. lemon filling.
Make the bar crustless or use a simple keto crust underneath that only requires almond meal and butter or coconut oil.
More than lemon juice, it’s the lemon zest that gives these fancy dessert bars a bold lemon flavor. so be sure to include it.
To make your own lemon zest, wash the lemon and use a zester or grater to shred the zest. If you don’t have these gadgets, use a vegetable peeler. Next, finely dice the skin with a sharp knife.
Keto vegan lemon bars use vegan cream cheese and dairy-free yogurt.
leftover lemons?I will use up this cauliflower Alfredo sauce
Top with sliced lemon and coconut whipped cream, if desired.
- 12 Oz cream cheese or vegan cream cheese
- 1 cup Yogurt, Dairy-free as needed
- 2 tablespoon lemon juice
- 2 teaspoon lemon peel
- 1/2 cup powdered xylitol, or non-keto powdered sugar
- 3 1/2 tablespoon almond flour (or 1 tablespoon cornstarch)
- Optional 1/8 teaspoon turmeric for color
* Lemon peel is important, so be sure to put it in. I prefer to use a water bath (see above for instructions), but it is not required. Preheat oven to 350 degrees Fahrenheit. Combine crust ingredients, if used. Press into a parchment-lined 8×8 pan. Meanwhile, blend remaining ingredients in a blender or food processor until smooth. (Don’t beat too much, as this will cause cracking.) Pour over crust and bake for 25 minutes. Without opening the oven door (even to check), turn off the heat and let him stand for 8 minutes. Remove the still undercooked bar, let it cool completely, then refrigerate for a few hours until firm. Leftover bars can be refrigerated or frozen.nutrition information
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