These sugar-free Low Carb Lemon Bars have a nice “shortbread crust” and are full of bright lemony flavor! They’re a a great keto dessert.
Lemon bars are one of my favorite desserts. I love everything about them; the buttery crust, the sweet-tart lemony layer and the ease of preparation. They are appropriate to serve almost any time of the year or for any occasion. They are beloved by all. To me, it always seem like it’s time for lemon bars. Who would have thought we low carbers could enjoy sugar free lemon bars?
Low carb lemon bars must be the best dessert bar invention everrr. I’ve tried many low carb, gluten-free, dairy free, and Paleo lemon bar recipes over the years and some have been better than others. One thing they all have had in common though, is that they each are a little different in texture than their carby-cousins. Not in a bad way, just not exactly the same. In any case, my family loves low carb lemon bars and so do I.
Low carb lemon bars don’t take any longer to make than traditional lemon bars and I would argue that they are a healthy treat in moderation. Made from wholesome ingredients like nuts, butter, eggs and fresh lemon juice, these gluten-free dynamos have less calories, more protein, and seven times less sugar than many commercially produced granola bars.
This sugar free recipe is tart and tangy but not overly so. Make sure to use a tart lemon variety like Lisbon or Eureka for the best zing. Unfortunately, Meyer lemons are a little too soft and sweet in flavor to deliver that recognizable POW of lemon flavor we’ve all come to expect from lemon bars. If this recipe is too sour for you, remember that you can always add more sweetness the next time.
These great sugar-free Low Carb Lemon Bars are 4 net carbs per serving.
[This post and recipe may contain affiliate links. Purchasing through these links may result in my earning a small commission at no cost to you.]
Low Carb Lemon Bars (sugar free)
- Prepare the Basic Shortbread Crust per instructions and bake at 350 on the bottom rack for 10 minutes. Let cool.
- In a medium bowl, mix the sweetener, cornstarch (arrowroot) and salt together with a hand mixer. Add the eggs and yolks and mix thoroughly. Add the lemon juice and mix until the powdered sweetener is dissolved.
- Pour the lemon mixture onto the cooled shortbread crust and bake for approximately 30 minutes or until the lemon custard is just cooked through.
- NOTE: The macros you see for the crust are for the WHOLE crust! I have added the nutritional information from the crust recipe to this lemon bar recipe, so the nutritional information included both the crust and the lemon custard.