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Low-Carb Lemon Bars

User Rating 5 Star Rating (1 Review)


Updated August 17, 2014

sugar-free lemon bars

Sugar-Free Low-Carb Lemon Bars

Photo © rjgrant
I've found two kinds of lemon bars -- the bright yellow ones that usually have a lot of lemon and a lot of sugar (I've seen as much as 3 1/2 cups of sugar for a 13X9" pan of lemon bars!), and the ones that are a lighter yellow because of the addition of milk. It turns out that the milk (I've used cream) rounds out the sharpness of the lemon, so that less sugar is required, but you still get plenty of lemon flavor. Fresh lemon juice is much better than bottled for this recipe, and the zest of the lemon adds lots more flavor. These bars are low-carb, sugar-free, and gluten-free.

Yield: 12 squares


  • Crust
  • 1 3/4 cups almond flour (the kind without the almond skins it in)
  • 1/2 cup powdered sugar substitute - I used erythritol - don't use granulated
  • 1/2 teaspoon salt
  • 1 stick (8 tablespoons) butter (cold)
  • Filling
  • The juice of about 5 lemons -- it will depend a lot on the size of the lemons and the juiciness of them -- you want about 2/3 to 3/4 cup of fresh lemon juice
  • Add enough water to the juice to make 1 and 1/4 cups liquid
  • Zest from the lemons - about 2 to 3 teaspoons (a microplane grater works best for this)
  • 5 eggs
  • 1/2 cup cream
  • 1/2 cup erythritol or similar powdered sugar substitute
  • more zero-carb sweetener to taste -- equal to between 1/2 and 1 cup of sugar. (Lemons vary in acidity and different people like more or less sweetness.) I use liquid sucralose (the sweetener in Splenda).
  • 1/4 cup almond flour
  • dash of salt


Preheat oven to 350 degrees F.

Prepare a 13X9" pan - either just butter it very well or you can line it with greased parchment or foil. I find that no matter what, they are easier to cut after chilling for several hours, and I can usually remove them from the pan no problem.

1. For the crust, put the almond meal, erythritol, and salt in the bowl of a food processor and pulse until the lumps are gone. Alternatively, use a bowl and whisk.

2. Cut the cold butter into medium cubes (16 cubes it about right). Add a few at a time to the mixture, either pulsing the food processor or, if mixing by hand, use a pastry blender or two table knives. Blend until the mixture looks like a crumbly meal.

3. Pour the mixture into the pan. Smooth with your hand until crust is even, then press until firm.

4. Bake until just golden brown, about 15 minutes, but start checking at 10 minutes, as once it starts to brown it goes quickly. Remove the pan, then turn the oven down to 300 degrees F.

5. Cool on the counter for a few minutes, and then pop it into the refrigerator for 5-10 minutes, until firm (don't wait until it's totally cold).

6. Mix all the ingredients for the filling in a blender, and pour over the crust.

7. Bake until the egg mixture is just set. This should take about 15-20 minutes.

8. Cool on the counter for awhile, and then chill completely before cutting (at least two hours). If you like, sprinkle powdered erythritol over the top (sift through a sieve).

Nutritional Information: Each of 12 squares has 3 grams effective carbohydrate plus 2 grams fiber (5 grams total carbohydrate), 6 grams protein, and 226 calories. This is a rich dessert -- good for those on ketogenic diets who are trying to add fats.
User Reviews

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 5 out of 5
Low-Carb Lemon Bars, Guest cupasugar

Excellent! Made this tonight with recipe as is. Had to bake a little longer than 15-20 min - more like 35 minutes to get a knife to come out clean. Thanks.

2 out of 2 people found this helpful.

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