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Keto Lemon Bars

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Keto Lemon Bars

Prep Time20 minutes
Active Time30 minutes
Cooling time 2 and 24 hours
Course: Dessert
Diet: Gluten Free
Keyword: lime
Yield: 20
Calories: 29kcal
Author: Coconut Mama


  • 6 eggs large at room temperature
  • 2 egg yolks large at room temperature
  • 1 c lemon juice 5-6 lemons
  • ½ c powdered erythritol Lakanto
  • 1 tbsp coconut flour
  • ½ tsp salt
  • ¼ c erythritol for dusting bars
  • 1 recipe for coconut flour pie crust


  • First, line an 8×8 baking pan with parchment paper and make the shortbread crust and bake it. While it is baking make the filling.
  • After the crust is done, preheat the oven to 325° F.
  • Add 6 eggs and 2 egg yolks to a large mixing bowl and whisk together.
  • Add lemon juice, erythritol, coconut flour, and salt, and whisk again to combine. Make sure the filling has been really mixed so you don’t end up with any white egg chunks after it has baked.
  • Pour the filling over the baked crust. Bake at 325° F for 20-30 minutes or until the filling is just set in the center and no longer jiggles.
  • Allow the bars to cool in the baking pan at room temperature for 1-2 hours. Then transfer to the refrigerator and cool for another 1-2 hours.


To serve, lift the parchment paper out of the baking pan. Dust the bars with extra powdered erythritol. Then cut into squares. It is best to serve these bars chilled.
Note: Consider sifting the powdered erythritol before adding it to the filling to remove any clumps.


Calories: 29kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 79mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg