Keto Lemon Bars
Tangy lemon curd on a buttery almond shortbread base — about 2 g net carbs per bar, sweetened without sugar.
Serves 9 (9 bars from a 20 cm square tin) · Prep 15 min · Cook 35 min
Ingredients
- 120 g almond flour (base)
- 60 g melted butter (base)
- 4 large eggs (filling)
- juice and zest of 2 lemons (about 80 g)
- Base: 2 tbsp powdered erythritol; filling: 100 g powdered erythritol or allulose (no net carbs counted); pinch of salt
Method
- Heat the oven to 175 °C and line the tin with baking paper.
- Mix the almond flour, butter, salt and 2 tbsp sweetener. Press firmly into the tin and bake 12 minutes until lightly golden.
- Whisk the eggs, lemon juice, zest and sweetener until smooth.
- Pour over the warm base, lower the oven to 160 °C and bake 18–22 minutes until just set with a slight wobble.
- Cool, then chill for at least 2 hours before cutting into 9 bars.
Tip. Powdered sweetener dissolves better than granulated and stops a gritty filling.
Nutrition per serving
| Nutrient | Per serving |
|---|---|
| Calories | 159 kcal |
| Fat | 14.2 g |
| Protein | 5.8 g |
| Total carbohydrate | 3.9 g |
| Fibre | 1.9 g |
| Net carbs | 2 g |
Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 10% of a 20 g net-carb day.
Fitting it to your macros
Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.
Frequently asked questions
How many net carbs are in keto lemon bars?
About 2 g net carbs per serving (3.9 g total carbohydrate minus 1.9 g fibre), calculated from USDA data for the exact ingredient weights in this recipe.
Can I make it ahead?
It is best fresh, but leftovers keep 2–3 days in the fridge.