Sugar-Free Lemon Bars – Low-Carb, Tart-Sweet, and Just 5g Total Carbs

If you’re like me, you grew up on those powdered-sugar-dusted lemon bars at every potluck. They were perfect… until you saw the carb count. These are the low-carb redemption arc of that classic: all the lemon flavor, none of the sugar crash.

With a buttery almond flour shortbread base and a creamy lemon custard layer, these bars are equal parts refreshing and rich. Perfect straight from the fridge.

💡 What Solves the “Sad Keto Lemon Bar” Problem

Lemon bars can easily go wrong in keto form—either too eggy, too oily, or too bland. This one solves all of that by:

• Using real lemon juice for brightness
• A mix of powdered sweetener + stevia glycerite for balanced sweetness without cooling aftertaste
• Arrowroot or cornstarch (just 1 tbsp) to help the custard set like a dream

🧾 What I Used (And Why It Worked)

For the Crust:

• One batch of low-carb almond flour shortbread crust (buttery and dense, holds the filling well)

For the Filling:

• 1 cup freshly squeezed lemon juice – No bottled stuff. This brings the zing.
• ¾ cup low-carb powdered sweetener – Erythritol or allulose blend works best here.
• ½ tsp stevia glycerite – Boosts sweetness without needing more sweetener (optional).
• 1 tbsp arrowroot or cornstarch – Just enough to thicken the custard. Can be subbed with glucomannan.
• 5 large eggs + 2 yolks – Adds richness and helps the filling set perfectly.
• 1 pinch of salt – Balances the acidity and sweetness.

🔁 What You Can (and Can’t) Change

Swap	What It Does	My Take
Arrowroot → glucomannan	Zero-carb option, but more fragile	Use ½ tsp max
Powdered sweetener → allulose	Smoother, slightly less sweet	Allulose gives a silkier custard
Stevia glycerite → skip	Just add more powdered sweetener	Fine, but taste and adjust
Add lemon zest	Boosts lemon flavor	Highly recommended

⚠️ Keto Fails I Made First

What Went Wrong	Why It Happens	How to Fix It
Watery filling	Didn’t pre-bake crust	Bake crust 10 mins before adding custard
Eggy texture	Overbaked the lemon layer	Bake just until set—watch closely
Crumbly crust	Didn’t cool bars fully	Chill at least 3 hours before cutting
Over-sweet	Too much stevia or sweetener	Always taste and adjust filling raw

👩‍🍳 How to Make It (Step-by-Step)

1. Preheat oven to 350°F (177°C). Prepare and pre-bake your shortbread crust for 10 minutes. Cool.
2. In a mixing bowl, whisk together sweetener, arrowroot, and salt.
3. Add eggs and yolks, whisk until smooth.
4. Add lemon juice and mix until sweetener is dissolved.
5. Pour filling over cooled crust.
6. Bake 30 minutes, or until center is just barely set (don’t overbake).
7. Cool completely, then chill for at least 3 hours before slicing.

🧠 Keto Cooking Tricks That Helped

• Use a metal 9×9 pan for even baking—glass can run hot.
• Add lemon zest to the filling for an extra flavor punch.
• Sift powdered sweetener to avoid clumps in the custard.
• For a pretty finish, dust with a little powdered monk fruit sweetener.

🧊 Storage + Reheating Without Ruining Texture

• Fridge: Store covered up to 5 days. Best served cold.
• Freezer: Freeze in layers between parchment. Thaw in fridge overnight.
• Do NOT microwave to reheat—custard will separate.

❓ Is This Really Sugar-Free?

✅ Yes!
It uses no sugar, only erythritol or allulose blends + stevia, and a small amount of arrowroot or cornstarch, which contributes <1g net carb per serving.

At 5g total carbs, 1g fiber, and 9g protein, these are 100% keto-friendly and diabetic-safe for most lifestyles.

📊 Full Nutrition Facts – Per 1 Bar (Out of 16)

Nutrient	Amount
Calories	197 kcal
Total Fat	14 g
– Saturated Fat	5 g
Cholesterol	108 mg
Sodium	149 mg
Potassium	128 mg
Total Carbs	5 g
– Fiber	1 g
– Net Carbs	4 g
Protein	9 g
Vitamin C	9.9 mg
Calcium	40 mg
Iron	0.7 mg

Check out More Recipes:

• Keto Lemon Cake – Sugar-Free, Fluffy, and Full of Zing
• Low Carb Keto Creamy Lemon Chicken
• Keto Pineapple Upside-Down Cake – Moist, Buttery, and Just 3.8g Net Carbs