Quick Keto Lemon Bars
A simple, fast keto-friendly lemon bar recipe that yields bright, tangy bars with a tender texture.
Course: Dessert
Prep Time: 5
Cook Time: 20
Servings: 8 bars
Ingredients
- 9 TBS very soft room-temperature butter
- 2 large room-temperature eggs
- 28 ml fresh lemon juice (about 2 TBS), adjust to taste
- 1-2 tsp lemon extract, optional for a stronger lemon flavor
- 8 grams vanilla extract (about 2 tsp), adjust to taste
- 100 grams granulated keto-friendly sweetener (about 1/2 cup), adjust to taste
- 10 grams baking powder (about 2 tsp)
- optional dry spices of choice (a pinch, optional)
- 63 grams coconut flour (about 9 TBS)
Instructions
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Preheat the oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper, leaving the ends to hang over the sides for easy removal.
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Place the very soft butter in a large mixing bowl. Beat on medium speed 30–45 seconds until creamy. Scrape down the sides of the bowl and gather the butter into the center.
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Add the eggs, lemon juice and vanilla (and lemon extract if using). Beat on low 10 seconds to combine, then increase to medium-low and beat about 30 seconds until fully combined. Scrape the bowl again.
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Sift the dry ingredients (coconut flour, baking powder, sweetener and any spices) into the wet mixture to avoid lumps. If you don’t have a sifter, whisk the dry ingredients in a separate bowl until smooth, then add.
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Beat the dry ingredients into the wet on low about 10 seconds to moisten, then increase to medium and beat 30–45 seconds until a smooth dough forms. Scrape down the sides as needed.
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Form the dough into a smooth ball and gently massage for about 1 minute to absorb any extra moisture. Press the dough evenly into the prepared loaf pan.
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Bake in the preheated oven for 20–25 minutes or until the top is golden and a toothpick comes out clean. Remove from the oven and cool in the pan about 30 minutes or until firm. Use the overhanging parchment to lift the slab onto a wire rack and cool completely before slicing into bars.
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Optional: once cooled, frost or glaze the slab before cutting. Alternatively, sprinkle with powdered keto sweetener immediately after transferring to the wire rack and let cool fully before slicing. Store leftovers in an airtight container at room temperature for up to one week.
Try these bars with my 2-minute keto lemon glaze recipe for extra brightness.