Sugar-Free Lemon Bars
Low carb • Sugar-free lemon bars — 30 minutes, twelve squares
These are sugar-free lemon bars, not bakery squares. An almond-flour shortbread crust and an allulose lemon filling bake into stacked yellow bars with a powdered top, like the photo. Thirty minutes. No sugar, no wheat flour.
Twelve bars. Chill before you cut so the filling stays clean.
Bake: 20
Bars: 12
Why you’ll love these bars
- 4g protein per bar — almond flour and eggs
- 3g net carbs — allulose, not sugar
- About 30 minutes, one pan
- Shortbread base, thick lemon layer, powdered top, like the photo
- No boxed mix, no sugar
- They slice clean if you chill first
Health notes
- Protein: Modest. This is a dessert square, not a meal.
- Lower carb than bakery lemon bars: No wheat flour. Close to keto at 3g net.
- Twelve bars: Macros are per square, not the stack.
- Sugar powdered topping or wheat crust will jump the carbs. Dust with powdered allulose.
Key element — bake the crust first, then set the filling
A soggy bar skipped the prebake. Blind-bake the shortbread, pour the lemon mix, bake until just set, then chill so the stack looks like the photo.
Diabetic-Friendly
Sugar-Free Lemon Bars
- Prep10 min
- Total10 min
- Calories145 kcal
Ingredients
Instructions
- Heat. Heat oven to 350 F (175 C). Line an 8-inch pan with parchment.
- Crust. Mix almond flour, allulose, salt, melted butter, and vanilla. Press into the pan. Bake 10 minutes.
- Filling. Whisk eggs, allulose, lemon juice, zest, melted butter, and coconut flour until smooth.
- Bake. Pour over the hot crust. Bake 10 to 12 minutes until the center is just set.
- Chill. Cool, then chill 1 hour. Dust with powdered allulose. Cut 12 bars, like the photo. One square is one serving.
Notes & Tips
- Press the crust firmly so it holds when you cut.
- Fresh lemon juice tastes brighter than bottled.
- Pull the filling when it jiggles only in the center.
- Chill before slicing. Warm bars smear.
- Powdered allulose looks like the photo. Regular sugar is not in the macros.
Variations & serving ideas
- Lime: Same juice and zest for lime bars.
- Monk fruit blend: Use a 1:1 allulose mix.
- Wheat flour or sugar: Skip them. That is how carbs jump.
- Lime: Swap lime juice and zest for the lemon.
- Coconut: Add 2 Tbsp unsweetened shredded coconut to the crust.
- Berry: Dot 2 Tbsp raspberries on the filling before the second bake.
- Mini pan: Use a loaf pan and cut 8 thicker bars. Add 2 minutes.
Storage
- Refrigerator: Up to 5 days (Covered. Best cold)
- Room temp: 2 hours (Filling softens)
- Freezer: Up to 1 month (Thaw in the fridge)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 145 kcal |
| Total fat | 13 g |
| Sodium | 85 mg |
| Total carbohydrate | 5 g |
| Fibre | 2 g |
| Protein | 4 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these lemon bars keto-friendly?
Yes. About 3g net per bar with almond flour and allulose.
Why is the filling runny?
It needed more bake time or a chill. Bake until just set, then fridge 1 hour.
Can I use wheat flour?
Wheat flour adds carbs. Stay with almond flour so each bar stays at about 3g net.
Why prebake the crust?
So the shortbread stays crisp under the lemon layer, like the photo.
What is the white dusting?
Powdered allulose. Regular powdered sugar is not in the macros.
How do I store leftovers?
Fridge up to 5 days, or freeze 1 month. Thaw in the fridge.
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