Keto Lemon Bars With Shortbread Crust – Recipe

These Keto Lemon Bars with Shortbread Crust are the perfect keto dessert for the summer. They’re moist and sweet and the lemon-butter crust is to die for. Shortbread is always my favorite cookie type, but shortbread crust is even better. These bars are so incredibly easy to whip up and they’re so delicious. The key to a good shortbread crust is to not overbake. And don’t forget to share these lemon bars with your friends and family!

Hey, hey, hey, friends! Wanna know how to make a keto lemon bars with shortbread crust recipe that is tangy, sweet, and low carb?  I just created the recipe and I can’t wait for you to see it. This is one of my all-time favorite desserts and I hope that you enjoy it as much as I do.

Lemon bars on a keto diet with a shortbread crust



These keto lemon bars are a flavor revelation, with a buttery almond shell and a creamy, zesty lemon interior. These lemony keto snacks were a hit with all of our taste testers. They’re also very simple to create. So, what do you have to lose? Let’s get this party started!

Medium (10 + 25 m + 2 h)



    1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Set aside an 8 x 8″ (20 x 20 cm) baking dish or a non-stick baking dish coated with parchment paper.

    2. In a food processor bowl or a medium-sized mixing basin, combine the almond flour, erythritol, and salt. Mix in the melted butter until it is crumbly and well mixed.

    3. Using your fingertips or the backside of a measuring cup, press evenly into the bottom of the baking dish.

    4. Bake for 15 minutes on the center oven rack, or until brown around the edges. Prepare the lemon filling while the crust bakes.

Filling: lemon

  1. Whisk together the eggs and erythritol in a medium-sized mixing dish. Combine the melted butter, lemon juice and zest, vanilla extract, salt, and almond flour in a mixing bowl. Mix until everything is smooth and blended.

  2. Fill the pre-baked crust with the filling and level the top with a spatula if necessary. Bake for another 15-20 minutes, or until the filling has firmed up but remains soft. Allow to cool before serving.

  3. Refrigerate for at least 2 hours after covering. Sift the powdered erythritol over the lemon filling and cut into squares to serve.