Free Printable: Low Carb & Keto Food List

• My Keto Lemon Bars Are A Tangy, Sweet Burst In Your Mouth
• Ingredients & Substitutions
• How To Make Keto Lemon Bars
• My Recipe Tips
• Keto Lemon Bars Recipe card
• Recipe Reviews

My Keto Lemon Bars Are A Tangy, Sweet Burst In Your Mouth

I’ve been making these keto lemon bars since 2019, but two things always bothered me despite their rave reviews: they’d sometimes crack, and they weren’t quite sweet enough. So, I recently tweaked the amounts and method based on your feedback, and here’s why I now love them even more:

• Ultra creamy, tangy, and sweet lemon filling – No one will guess these are sugar free lemon bars! They’re the perfect balance of sweet and tart, but not overwhelmingly sour anymore. I also adore the texture — it’s creamier than any lemon bar I’ve ever had, almost like my sugar free lemon curd .
• Buttery shortbread crust – Based on my popular almond flour cookies ! Yes, that same one you might have loved in my magic cookie bars or peanut butter bars . And it’s amazing as ever.
• Low carb, gluten free, and dairy free – All at just 3.5 grams net carbs per bar!
• Easy to make – With just 7 ingredients, plus salt.

I made 6 batches of these low carb lemon bars this year to nail the no-cracks method, and my family ate all of them. So if you’re looking for a lemony keto dessert for spring or summer, make these with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto lemon bars recipe, what each one does, and substitution options. For measurements, see the recipe card .

Shortbread Crust:

• Wholesome Yum Blanched Almond Flour – It has a finer grind than other brands, for a better texture in your crust. Many other brands turn out gritty. If you want to use coconut flour for a nut-free version, I recommend using my coconut flour pie crust recipe .
• Besti Monk Fruit Allulose Blend – Other keto sweeteners should also work okay in the crust, but Besti locks in moisture so it turns out less dry. If you want to cut down on the number of different sweeteners you need, powdered Besti (in the filling below) should work fine in the crust as well.
• Coconut Oil – I’ve also had success using unsalted butter or butter flavored coconut oil .
• Egg (just one), Vanilla Extract (I like this brand ), and Sea Salt (to balance the sweetness)

Lemon Filling:

• Besti Powdered Monk Fruit Allulose Blend – The type of sweetener is super important for the right texture in your sugar free lemon bars! Anything granulated or containing erythritol won’t dissolve and can crystallize, leading to a grainy, gritty texture. Most brands labeled “monk fruit” or “stevia” have these issues. Liquid sweetener won’t work either, as the filling won’t set. Powdered Besti is the only one I recommend here for a smooth texture , although powdered allulose would also work — you’ll need an extra 1/3 to 1/2 cup. Also note, some older reviews say these bars aren’t sweet enough, but in June 2025 I increased the amount of sweetener to address these.
• Wholesome Yum Almond Flour & Eggs – To set and thicken the filling. I don’t recommend egg substitutes here.
• Lemons – I highly recommend fresh lemon juice here, plus you’ll need the zest from a few of them, anyway. I use this lemon squeezer , and it makes juicing lemons so fast and easy. I usually just grab a big bag from my local warehouse club! I have made these keto lemon bars using this organic bottled lemon juice as well, but even with this quality brand, the flavor is nowhere near as good as fresh.

How To Make Keto Lemon Bars

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the filling. Juice and zest the lemons. In a large mixing bowl or a huge measuring cup ( I use this one for convenient pouring later), stir together the almond flour, powdered Besti, and salt. Whisk in the eggs, then the lemon juice and zest. Set aside near your oven area.

1. Make the crust dough. In another large bowl, whisk the almond flour, Besti, and salt for the crust, breaking up any lumps. Mix the vanilla into the melted coconut oil or butter, then add to the dry ingredients. Add the egg and mix until a crumbly dough forms.
2. Bake the crust. Press the dough into a square baking dish ( I use this one ). Poke holes with a fork to prevent bubbling, then bake until firm and golden on the edges.

1. Bake with filling in a water bath. While the crust is still hot, immediately pour the filling over it. Place into a hot water bath and bake again until almost set, but still a bit jiggly — a lot like a keto cheesecake . I use this baking dish for the water bath, and fill it with boiling water from a kettle before placing the smaller dish of bars inside.
2. Cool gradually, then chill to set. Turn the oven off and prop the door open with a wooden spoon. Cool like this until the filling is set and lukewarm (not hot or cold), then cool completely on the counter. Finally, cover and refrigerate the keto lemon bars to set completely before slicing.

My Recipe Tips

• Make the filling before baking the crust. You’ll have to pour it into the pan immediately when the crust is done, so it’s less stressful to have it prepared first. You might be able to mix it while the crust bakes if you have all your ingredients measured out upfront, though, which I always do anyway (mise en place and all!).
• Mixing the filling in my extra-large measuring cup makes for easier pouring. Any large bowl will work, but the cup is convenient for pouring. A bowl with a spout is great, too.
• Don’t overmix the filling. Too many bubbles can cause your sugar free lemon bars to crack. I usually whisk the eggs to ensure they incorporate, but when I add the lemon juice and zest, I mostly just stir with the whisk.
• For the crust, you can whisk the egg in a separate bowl first if you like. I usually just whisk it right in the bowl in one spot before incorporating into the flour mixture. Less dishes this way!
• Mix the dough well. It might seem dry, but I find it helpful to press with the back of a spatula until it comes together and there’s no powder left. The texture should be like a thick cookie dough.
• Don’t use a metal pan. The acidic lemon juice can react with the metal and give your keto lemon bars a bitter taste. Even though we’re lining the pan, I still recommend avoiding metal. I prefer this glass pan because it has a lid that’s convenient for refrigerating the bars in the last step (and storing them, too).
• Poke holes in the crust to prevent bubbling. I use a fork, but a toothpick works, too.
• If the filling seems separated before pouring over the crust, stir gently first. Again, you don’t want a lot of bubbles, but just enough for the texture to be uniform. Once I didn’t do this and ended up with some areas of egg separated from the lemon juice – not good.
• The water bath is crucial if you don’t want cracks. I’ve been making this keto lemon bar recipe for years and honestly, they always cracked on me. More recently, I tested multiple ways and the water bath method was the only one that didn’t lead to cracks. If you don’t mind cracks, though, you can skip it and simply bake for 22-26 minutes, until set.
• Be careful not to overbake. The key is to turn off the oven when the filling is still a little jiggly, not fully set!
• Cut straight down and wipe your knife between cuts. The filling is very soft and can stick to your knife, so this will help you get smoother cuts.
• Dust the bars with more powdered Besti at the end if you like, but only right before serving. It soaks in if you do it in advance. I used the smallest sieve from this set . I also like lemon slices on top of the bars, but that’s definitely optional.
• These low carb lemon bars are very creamy with a soft filling, so they’re a little fragile. The best way to pick them up is by the crust!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Lemon Filling:

• 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend (plus more for dusting if desired) ▢
• 1/4 cup Wholesome Yum Blanched Almond Flour ▢
• 1/8 tsp Sea salt ▢
• 4 large Eggs (at room temperature) ▢
• 3/4 cup Lemon juice (squeezed from ~6 lemons; at room temperature) ▢
• 1 tbsp Lemon zest (from ~2 lemons) ▢

Shortbread Crust:

• 2 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/4 cup Besti Monk Fruit Allulose Blend ▢
• 1/4 tsp Sea salt ▢
• 1/4 cup Coconut oil (or butter; melted) ▢
• 1 large Egg (whisked) ▢
• 1/2 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Filling:

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8-inch glass baking dish with parchment paper, hanging over the sides. (I use these parchment paper sheets that are the perfect size without needing to cut them.)
2. Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a large bowl or extra-large glass measuring cup , stir together almond flour, powdered Besti, and salt.
3. Whisk in the eggs, until uniform. Stir in the lemon juice and lemon zest, until smooth. Set aside near your oven area.

Crust:

1. In a large bowl, combine the almond flour, Besti, and sea salt. Whisk to break up any lumps.
2. Melt the coconut oil in a small bowl in the microwave, or over low heat on the stove. Remove from heat and add the vanilla. Pour the coconut oil mixture into the dry ingredients and mix.
3. Add the egg. Whisk at the edge of the bowl, then mix well until a dense dough forms.
4. Press the dough into the lined pan. Poke holes in the crust with a fork. Bake for 11-12 minutes , until firm and golden on the edges. Meanwhile, boil a kettle (or pot) of water and get a 9×13 baking dish .

Assembly:

1. Remove the crust from the oven, and reduce the oven temperature to 325 degrees F. Immediately pour the filling over the crust. Pull out your oven rack, place the baking dish on it, and place the smaller baking dish with the lemon bars inside. Pour the boiling water into the outer baking dish, going partway up the sides of the inner dish, so it’s at about the same height as the filling inside the dish. (This is a water bath, similar to one you’d use for a cheesecake.)
2. Slide the oven rack back into the oven and bake the keto lemon bars for 20-24 minutes , until the filling is just slightly jiggly in the center if you gently shift the pan (again, similar to a cheesecake).
3. Turn the oven off and prop the door open with a wooden spoon. Cool like this for 30-45 minutes , or until the filling is set and just lukewarm (not hot).
4. Remove the lemon bars from the oven, but keep them in the water bath. Cool completely on the counter (keep the hot baking dish on a trivet).
5. Cover the bars and refrigerate for at least 2 hours to firm up more. If you like, dust with more powdered Besti before slicing.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size : 1 bar, or 1/16 of entire recipe

• Tips: Check out my recipe tips above to help you make the prep process easier, get the best filling texture, avoid cracks, and more.
• Storage & meal prep: I always make these keto lemon bars the day before, so they have time to set. You can store them in the refrigerator for up to 3-5 days — if they last that long.
• Freeze: You can freeze the bars for up to 3 months. Thaw in the fridge overnight, or on the counter for 1-2 hours.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Lemon Bars

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Keto Lemon Bars

My sugar free, keto lemon bars have a creamy, tangy, and sweet lemon filling over a buttery almond shortbread crust. Just 7 ingredients!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/keto-low-carb-lemon-bars-recipe/

Ingredients

Lemon Filling:

• 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend (plus more for dusting if desired)
• 1/4 cup Wholesome Yum Blanched Almond Flour
• 1/8 tsp Sea salt
• 4 large Eggs (at room temperature)
• 3/4 cup Lemon juice (squeezed from ~6 lemons; at room temperature)
• 1 tbsp Lemon zest (from ~2 lemons)

Shortbread Crust:

• 2 1/2 cups Wholesome Yum Blanched Almond Flour
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1/4 tsp Sea salt
• 1/4 cup Coconut oil (or butter; melted)
• 1 large Egg (whisked)
• 1/2 tsp Vanilla extract

Instructions

Filling:

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8-inch glass baking dish with parchment paper, hanging over the sides. (I use these parchment paper sheets that are the perfect size without needing to cut them.)
2. Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a large bowl or extra-large glass measuring cup , stir together almond flour, powdered Besti, and salt.
3. Whisk in the eggs, until uniform. Stir in the lemon juice and lemon zest, until smooth. Set aside near your oven area.

Crust:

1. In a large bowl, combine the almond flour, Besti, and sea salt. Whisk to break up any lumps.
2. Melt the coconut oil in a small bowl in the microwave, or over low heat on the stove. Remove from heat and add the vanilla. Pour the coconut oil mixture into the dry ingredients and mix.
3. Add the egg. Whisk at the edge of the bowl, then mix well until a dense dough forms.
4. Press the dough into the lined pan. Poke holes in the crust with a fork. Bake for 11-12 minutes , until firm and golden on the edges. Meanwhile, boil a kettle (or pot) of water and get a 9x13 baking dish .

Assembly:

1. Remove the crust from the oven, and reduce the oven temperature to 325 degrees F. Immediately pour the filling over the crust. Pull out your oven rack, place the baking dish on it, and place the smaller baking dish with the lemon bars inside. Pour the boiling water into the outer baking dish, going partway up the sides of the inner dish, so it’s at about the same height as the filling inside the dish. (This is a water bath, similar to one you’d use for a cheesecake.)
2. Slide the oven rack back into the oven and bake the keto lemon bars for 20-24 minutes , until the filling is just slightly jiggly in the center if you gently shift the pan (again, similar to a cheesecake).
3. Turn the oven off and prop the door open with a wooden spoon. Cool like this for 30-45 minutes , or until the filling is set and just lukewarm (not hot).
4. Remove the lemon bars from the oven, but keep them in the water bath. Cool completely on the counter (keep the hot baking dish on a trivet).
5. Cover the bars and refrigerate for at least 2 hours to firm up more. If you like, dust with more powdered Besti before slicing.

Maya’s Recipe Notes

Serving size : 1 bar, or 1/16 of entire recipe

• Tips: Check out my recipe tips above to help you make the prep process easier, get the best filling texture, avoid cracks, and more.
• Storage & meal prep: I always make these keto lemon bars the day before, so they have time to set. You can store them in the refrigerator for up to 3-5 days – if they last that long.
• Freeze: You can freeze the bars for up to 3 months. Thaw in the fridge overnight, or on the counter for 1-2 hours.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

Free Printable: Low Carb & Keto Food List

• My Keto Lemon Bars Are A Tangy, Sweet Burst In Your Mouth
• Ingredients & Substitutions
• How To Make Keto Lemon Bars
• My Recipe Tips
• Keto Lemon Bars Recipe card
• Recipe Reviews

My Keto Lemon Bars Are A Tangy, Sweet Burst In Your Mouth

I’ve been making these keto lemon bars since 2019, but two things always bothered me despite their rave reviews: they’d sometimes crack, and they weren’t quite sweet enough. So, I recently tweaked the amounts and method based on your feedback, and here’s why I now love them even more:

• Ultra creamy, tangy, and sweet lemon filling – No one will guess these are sugar free lemon bars! They’re the perfect balance of sweet and tart, but not overwhelmingly sour anymore. I also adore the texture — it’s creamier than any lemon bar I’ve ever had, almost like my sugar free lemon curd .
• Buttery shortbread crust – Based on my popular almond flour cookies ! Yes, that same one you might have loved in my magic cookie bars or peanut butter bars . And it’s amazing as ever.
• Low carb, gluten free, and dairy free – All at just 3.5 grams net carbs per bar!
• Easy to make – With just 7 ingredients, plus salt.

I made 6 batches of these low carb lemon bars this year to nail the no-cracks method, and my family ate all of them. So if you’re looking for a lemony keto dessert for spring or summer, make these with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto lemon bars recipe, what each one does, and substitution options. For measurements, see the recipe card .

Shortbread Crust:

• Wholesome Yum Blanched Almond Flour – It has a finer grind than other brands, for a better texture in your crust. Many other brands turn out gritty. If you want to use coconut flour for a nut-free version, I recommend using my coconut flour pie crust recipe .
• Besti Monk Fruit Allulose Blend – Other keto sweeteners should also work okay in the crust, but Besti locks in moisture so it turns out less dry. If you want to cut down on the number of different sweeteners you need, powdered Besti (in the filling below) should work fine in the crust as well.
• Coconut Oil – I’ve also had success using unsalted butter or butter flavored coconut oil .
• Egg (just one), Vanilla Extract (I like this brand ), and Sea Salt (to balance the sweetness)

Lemon Filling:

• Besti Powdered Monk Fruit Allulose Blend – The type of sweetener is super important for the right texture in your sugar free lemon bars! Anything granulated or containing erythritol won’t dissolve and can crystallize, leading to a grainy, gritty texture. Most brands labeled “monk fruit” or “stevia” have these issues. Liquid sweetener won’t work either, as the filling won’t set. Powdered Besti is the only one I recommend here for a smooth texture , although powdered allulose would also work — you’ll need an extra 1/3 to 1/2 cup. Also note, some older reviews say these bars aren’t sweet enough, but in June 2025 I increased the amount of sweetener to address these.
• Wholesome Yum Almond Flour & Eggs – To set and thicken the filling. I don’t recommend egg substitutes here.
• Lemons – I highly recommend fresh lemon juice here, plus you’ll need the zest from a few of them, anyway. I use this lemon squeezer , and it makes juicing lemons so fast and easy. I usually just grab a big bag from my local warehouse club! I have made these keto lemon bars using this organic bottled lemon juice as well, but even with this quality brand, the flavor is nowhere near as good as fresh.

How To Make Keto Lemon Bars

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the filling. Juice and zest the lemons. In a large mixing bowl or a huge measuring cup ( I use this one for convenient pouring later), stir together the almond flour, powdered Besti, and salt. Whisk in the eggs, then the lemon juice and zest. Set aside near your oven area.

1. Make the crust dough. In another large bowl, whisk the almond flour, Besti, and salt for the crust, breaking up any lumps. Mix the vanilla into the melted coconut oil or butter, then add to the dry ingredients. Add the egg and mix until a crumbly dough forms.
2. Bake the crust. Press the dough into a square baking dish ( I use this one ). Poke holes with a fork to prevent bubbling, then bake until firm and golden on the edges.

1. Bake with filling in a water bath. While the crust is still hot, immediately pour the filling over it. Place into a hot water bath and bake again until almost set, but still a bit jiggly — a lot like a keto cheesecake . I use this baking dish for the water bath, and fill it with boiling water from a kettle before placing the smaller dish of bars inside.
2. Cool gradually, then chill to set. Turn the oven off and prop the door open with a wooden spoon. Cool like this until the filling is set and lukewarm (not hot or cold), then cool completely on the counter. Finally, cover and refrigerate the keto lemon bars to set completely before slicing.

My Recipe Tips

• Make the filling before baking the crust. You’ll have to pour it into the pan immediately when the crust is done, so it’s less stressful to have it prepared first. You might be able to mix it while the crust bakes if you have all your ingredients measured out upfront, though, which I always do anyway (mise en place and all!).
• Mixing the filling in my extra-large measuring cup makes for easier pouring. Any large bowl will work, but the cup is convenient for pouring. A bowl with a spout is great, too.
• Don’t overmix the filling. Too many bubbles can cause your sugar free lemon bars to crack. I usually whisk the eggs to ensure they incorporate, but when I add the lemon juice and zest, I mostly just stir with the whisk.
• For the crust, you can whisk the egg in a separate bowl first if you like. I usually just whisk it right in the bowl in one spot before incorporating into the flour mixture. Less dishes this way!
• Mix the dough well. It might seem dry, but I find it helpful to press with the back of a spatula until it comes together and there’s no powder left. The texture should be like a thick cookie dough.
• Don’t use a metal pan. The acidic lemon juice can react with the metal and give your keto lemon bars a bitter taste. Even though we’re lining the pan, I still recommend avoiding metal. I prefer this glass pan because it has a lid that’s convenient for refrigerating the bars in the last step (and storing them, too).
• Poke holes in the crust to prevent bubbling. I use a fork, but a toothpick works, too.
• If the filling seems separated before pouring over the crust, stir gently first. Again, you don’t want a lot of bubbles, but just enough for the texture to be uniform. Once I didn’t do this and ended up with some areas of egg separated from the lemon juice – not good.
• The water bath is crucial if you don’t want cracks. I’ve been making this keto lemon bar recipe for years and honestly, they always cracked on me. More recently, I tested multiple ways and the water bath method was the only one that didn’t lead to cracks. If you don’t mind cracks, though, you can skip it and simply bake for 22-26 minutes, until set.
• Be careful not to overbake. The key is to turn off the oven when the filling is still a little jiggly, not fully set!
• Cut straight down and wipe your knife between cuts. The filling is very soft and can stick to your knife, so this will help you get smoother cuts.
• Dust the bars with more powdered Besti at the end if you like, but only right before serving. It soaks in if you do it in advance. I used the smallest sieve from this set . I also like lemon slices on top of the bars, but that’s definitely optional.
• These low carb lemon bars are very creamy with a soft filling, so they’re a little fragile. The best way to pick them up is by the crust!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Lemon Filling:

• 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend (plus more for dusting if desired) ▢
• 1/4 cup Wholesome Yum Blanched Almond Flour ▢
• 1/8 tsp Sea salt ▢
• 4 large Eggs (at room temperature) ▢
• 3/4 cup Lemon juice (squeezed from ~6 lemons; at room temperature) ▢
• 1 tbsp Lemon zest (from ~2 lemons) ▢

Shortbread Crust:

• 2 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/4 cup Besti Monk Fruit Allulose Blend ▢
• 1/4 tsp Sea salt ▢
• 1/4 cup Coconut oil (or butter; melted) ▢
• 1 large Egg (whisked) ▢
• 1/2 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Filling:

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8-inch glass baking dish with parchment paper, hanging over the sides. (I use these parchment paper sheets that are the perfect size without needing to cut them.)
2. Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a large bowl or extra-large glass measuring cup , stir together almond flour, powdered Besti, and salt.
3. Whisk in the eggs, until uniform. Stir in the lemon juice and lemon zest, until smooth. Set aside near your oven area.

Crust:

1. In a large bowl, combine the almond flour, Besti, and sea salt. Whisk to break up any lumps.
2. Melt the coconut oil in a small bowl in the microwave, or over low heat on the stove. Remove from heat and add the vanilla. Pour the coconut oil mixture into the dry ingredients and mix.
3. Add the egg. Whisk at the edge of the bowl, then mix well until a dense dough forms.
4. Press the dough into the lined pan. Poke holes in the crust with a fork. Bake for 11-12 minutes , until firm and golden on the edges. Meanwhile, boil a kettle (or pot) of water and get a 9×13 baking dish .

Assembly:

1. Remove the crust from the oven, and reduce the oven temperature to 325 degrees F. Immediately pour the filling over the crust. Pull out your oven rack, place the baking dish on it, and place the smaller baking dish with the lemon bars inside. Pour the boiling water into the outer baking dish, going partway up the sides of the inner dish, so it’s at about the same height as the filling inside the dish. (This is a water bath, similar to one you’d use for a cheesecake.)
2. Slide the oven rack back into the oven and bake the keto lemon bars for 20-24 minutes , until the filling is just slightly jiggly in the center if you gently shift the pan (again, similar to a cheesecake).
3. Turn the oven off and prop the door open with a wooden spoon. Cool like this for 30-45 minutes , or until the filling is set and just lukewarm (not hot).
4. Remove the lemon bars from the oven, but keep them in the water bath. Cool completely on the counter (keep the hot baking dish on a trivet).
5. Cover the bars and refrigerate for at least 2 hours to firm up more. If you like, dust with more powdered Besti before slicing.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size : 1 bar, or 1/16 of entire recipe

• Tips: Check out my recipe tips above to help you make the prep process easier, get the best filling texture, avoid cracks, and more.
• Storage & meal prep: I always make these keto lemon bars the day before, so they have time to set. You can store them in the refrigerator for up to 3-5 days — if they last that long.
• Freeze: You can freeze the bars for up to 3 months. Thaw in the fridge overnight, or on the counter for 1-2 hours.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Lemon Bars

Free Printable: Low Carb & Keto Food List

• My Keto Lemon Bars Are A Tangy, Sweet Burst In Your Mouth
• Ingredients & Substitutions
• How To Make Keto Lemon Bars
• My Recipe Tips
• Keto Lemon Bars Recipe card
• Recipe Reviews

My Keto Lemon Bars Are A Tangy, Sweet Burst In Your Mouth

I’ve been making these keto lemon bars since 2019, but two things always bothered me despite their rave reviews: they’d sometimes crack, and they weren’t quite sweet enough. So, I recently tweaked the amounts and method based on your feedback, and here’s why I now love them even more:

• Ultra creamy, tangy, and sweet lemon filling – No one will guess these are sugar free lemon bars! They’re the perfect balance of sweet and tart, but not overwhelmingly sour anymore. I also adore the texture — it’s creamier than any lemon bar I’ve ever had, almost like my sugar free lemon curd .
• Buttery shortbread crust – Based on my popular almond flour cookies ! Yes, that same one you might have loved in my magic cookie bars or peanut butter bars . And it’s amazing as ever.
• Low carb, gluten free, and dairy free – All at just 3.5 grams net carbs per bar!
• Easy to make – With just 7 ingredients, plus salt.

I made 6 batches of these low carb lemon bars this year to nail the no-cracks method, and my family ate all of them. So if you’re looking for a lemony keto dessert for spring or summer, make these with me!

Ingredients & Substitutions

Here I explain the best ingredients for my keto lemon bars recipe, what each one does, and substitution options. For measurements, see the recipe card .

Shortbread Crust:

• Wholesome Yum Blanched Almond Flour – It has a finer grind than other brands, for a better texture in your crust. Many other brands turn out gritty. If you want to use coconut flour for a nut-free version, I recommend using my coconut flour pie crust recipe .
• Besti Monk Fruit Allulose Blend – Other keto sweeteners should also work okay in the crust, but Besti locks in moisture so it turns out less dry. If you want to cut down on the number of different sweeteners you need, powdered Besti (in the filling below) should work fine in the crust as well.
• Coconut Oil – I’ve also had success using unsalted butter or butter flavored coconut oil .
• Egg (just one), Vanilla Extract (I like this brand ), and Sea Salt (to balance the sweetness)

Lemon Filling:

• Besti Powdered Monk Fruit Allulose Blend – The type of sweetener is super important for the right texture in your sugar free lemon bars! Anything granulated or containing erythritol won’t dissolve and can crystallize, leading to a grainy, gritty texture. Most brands labeled “monk fruit” or “stevia” have these issues. Liquid sweetener won’t work either, as the filling won’t set. Powdered Besti is the only one I recommend here for a smooth texture , although powdered allulose would also work — you’ll need an extra 1/3 to 1/2 cup. Also note, some older reviews say these bars aren’t sweet enough, but in June 2025 I increased the amount of sweetener to address these.
• Wholesome Yum Almond Flour & Eggs – To set and thicken the filling. I don’t recommend egg substitutes here.
• Lemons – I highly recommend fresh lemon juice here, plus you’ll need the zest from a few of them, anyway. I use this lemon squeezer , and it makes juicing lemons so fast and easy. I usually just grab a big bag from my local warehouse club! I have made these keto lemon bars using this organic bottled lemon juice as well, but even with this quality brand, the flavor is nowhere near as good as fresh.

How To Make Keto Lemon Bars

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the filling. Juice and zest the lemons. In a large mixing bowl or a huge measuring cup ( I use this one for convenient pouring later), stir together the almond flour, powdered Besti, and salt. Whisk in the eggs, then the lemon juice and zest. Set aside near your oven area.

1. Make the crust dough. In another large bowl, whisk the almond flour, Besti, and salt for the crust, breaking up any lumps. Mix the vanilla into the melted coconut oil or butter, then add to the dry ingredients. Add the egg and mix until a crumbly dough forms.
2. Bake the crust. Press the dough into a square baking dish ( I use this one ). Poke holes with a fork to prevent bubbling, then bake until firm and golden on the edges.

1. Bake with filling in a water bath. While the crust is still hot, immediately pour the filling over it. Place into a hot water bath and bake again until almost set, but still a bit jiggly — a lot like a keto cheesecake . I use this baking dish for the water bath, and fill it with boiling water from a kettle before placing the smaller dish of bars inside.
2. Cool gradually, then chill to set. Turn the oven off and prop the door open with a wooden spoon. Cool like this until the filling is set and lukewarm (not hot or cold), then cool completely on the counter. Finally, cover and refrigerate the keto lemon bars to set completely before slicing.

My Recipe Tips

• Make the filling before baking the crust. You’ll have to pour it into the pan immediately when the crust is done, so it’s less stressful to have it prepared first. You might be able to mix it while the crust bakes if you have all your ingredients measured out upfront, though, which I always do anyway (mise en place and all!).
• Mixing the filling in my extra-large measuring cup makes for easier pouring. Any large bowl will work, but the cup is convenient for pouring. A bowl with a spout is great, too.
• Don’t overmix the filling. Too many bubbles can cause your sugar free lemon bars to crack. I usually whisk the eggs to ensure they incorporate, but when I add the lemon juice and zest, I mostly just stir with the whisk.
• For the crust, you can whisk the egg in a separate bowl first if you like. I usually just whisk it right in the bowl in one spot before incorporating into the flour mixture. Less dishes this way!
• Mix the dough well. It might seem dry, but I find it helpful to press with the back of a spatula until it comes together and there’s no powder left. The texture should be like a thick cookie dough.
• Don’t use a metal pan. The acidic lemon juice can react with the metal and give your keto lemon bars a bitter taste. Even though we’re lining the pan, I still recommend avoiding metal. I prefer this glass pan because it has a lid that’s convenient for refrigerating the bars in the last step (and storing them, too).
• Poke holes in the crust to prevent bubbling. I use a fork, but a toothpick works, too.
• If the filling seems separated before pouring over the crust, stir gently first. Again, you don’t want a lot of bubbles, but just enough for the texture to be uniform. Once I didn’t do this and ended up with some areas of egg separated from the lemon juice – not good.
• The water bath is crucial if you don’t want cracks. I’ve been making this keto lemon bar recipe for years and honestly, they always cracked on me. More recently, I tested multiple ways and the water bath method was the only one that didn’t lead to cracks. If you don’t mind cracks, though, you can skip it and simply bake for 22-26 minutes, until set.
• Be careful not to overbake. The key is to turn off the oven when the filling is still a little jiggly, not fully set!
• Cut straight down and wipe your knife between cuts. The filling is very soft and can stick to your knife, so this will help you get smoother cuts.
• Dust the bars with more powdered Besti at the end if you like, but only right before serving. It soaks in if you do it in advance. I used the smallest sieve from this set . I also like lemon slices on top of the bars, but that’s definitely optional.
• These low carb lemon bars are very creamy with a soft filling, so they’re a little fragile. The best way to pick them up is by the crust!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Lemon Filling:

• 1 1/4 cups Besti Powdered Monk Fruit Allulose Blend (plus more for dusting if desired) ▢
• 1/4 cup Wholesome Yum Blanched Almond Flour ▢
• 1/8 tsp Sea salt ▢
• 4 large Eggs (at room temperature) ▢
• 3/4 cup Lemon juice (squeezed from ~6 lemons; at room temperature) ▢
• 1 tbsp Lemon zest (from ~2 lemons) ▢

Shortbread Crust:

• 2 1/2 cups Wholesome Yum Blanched Almond Flour ▢
• 1/4 cup Besti Monk Fruit Allulose Blend ▢
• 1/4 tsp Sea salt ▢
• 1/4 cup Coconut oil (or butter; melted) ▢
• 1 large Egg (whisked) ▢
• 1/2 tsp Vanilla extract ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Filling:

1. Preheat the oven to 350 degrees F (177 degrees C). Line an 8×8-inch glass baking dish with parchment paper, hanging over the sides. (I use these parchment paper sheets that are the perfect size without needing to cut them.)
2. Make the filling first, because it must be ready to go immediately when the crust comes out of the oven. In a large bowl or extra-large glass measuring cup , stir together almond flour, powdered Besti, and salt.
3. Whisk in the eggs, until uniform. Stir in the lemon juice and lemon zest, until smooth. Set aside near your oven area.

Crust:

1. In a large bowl, combine the almond flour, Besti, and sea salt. Whisk to break up any lumps.
2. Melt the coconut oil in a small bowl in the microwave, or over low heat on the stove. Remove from heat and add the vanilla. Pour the coconut oil mixture into the dry ingredients and mix.
3. Add the egg. Whisk at the edge of the bowl, then mix well until a dense dough forms.
4. Press the dough into the lined pan. Poke holes in the crust with a fork. Bake for 11-12 minutes , until firm and golden on the edges. Meanwhile, boil a kettle (or pot) of water and get a 9×13 baking dish .

Assembly:

1. Remove the crust from the oven, and reduce the oven temperature to 325 degrees F. Immediately pour the filling over the crust. Pull out your oven rack, place the baking dish on it, and place the smaller baking dish with the lemon bars inside. Pour the boiling water into the outer baking dish, going partway up the sides of the inner dish, so it’s at about the same height as the filling inside the dish. (This is a water bath, similar to one you’d use for a cheesecake.)
2. Slide the oven rack back into the oven and bake the keto lemon bars for 20-24 minutes , until the filling is just slightly jiggly in the center if you gently shift the pan (again, similar to a cheesecake).
3. Turn the oven off and prop the door open with a wooden spoon. Cool like this for 30-45 minutes , or until the filling is set and just lukewarm (not hot).
4. Remove the lemon bars from the oven, but keep them in the water bath. Cool completely on the counter (keep the hot baking dish on a trivet).
5. Cover the bars and refrigerate for at least 2 hours to firm up more. If you like, dust with more powdered Besti before slicing.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size : 1 bar, or 1/16 of entire recipe

• Tips: Check out my recipe tips above to help you make the prep process easier, get the best filling texture, avoid cracks, and more.
• Storage & meal prep: I always make these keto lemon bars the day before, so they have time to set. You can store them in the refrigerator for up to 3-5 days — if they last that long.
• Freeze: You can freeze the bars for up to 3 months. Thaw in the fridge overnight, or on the counter for 1-2 hours.

📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Keto Lemon Bars