Keto Lemon Bar Cookies – A Bright Bite of Sweetness Without the Guilt

There’s something magical about the scent of lemons wafting through the kitchen. It always takes me back to my grandmother’s home where sunshine lived in every bite of her lemon desserts. Inspired by her classic lemon bars, I’ve recreated that nostalgic flavor in a low-carb form with these Keto Lemon Bar Cookies. They’re zesty, chewy, and have that perfect sweet-tart balance—all without the sugar overload.

Whether it’s a cozy winter afternoon with a cup of tea or a breezy summer picnic, these cookies are a year-round treat. And the best part? They fit perfectly into your keto lifestyle.

Why You’ll Love These Keto Lemon Bar Cookies

• 🍋 Bursting with citrus flavor

• 🍪 Soft and chewy texture

• 💛 Only 2.5g net carbs per cookie

• 🕒 Quick to prepare—done in under 30 minutes

• 👩‍🍳 Simple ingredients with no fancy tools required

Ingredients

For the Cookie Base:

• 1 cup almond flour

• 2 tbsp coconut flour

• ¼ cup granulated erythritol (like Swerve or Lakanto)

• ¼ tsp baking powder

• ⅛ tsp salt

• ¼ cup unsalted butter, softened

• 1 tsp vanilla extract

• 1 egg

For the Lemon Topping:

• ¼ cup lemon juice (freshly squeezed)

• 1 tbsp lemon zest

• 2 eggs

• ⅓ cup powdered erythritol

• 2 tbsp almond flour

• 1 tbsp coconut flour

• Optional: ¼ tsp turmeric (for color)

Instructions

🧁 Step 1: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a small baking pan (8×8”) with parchment paper.

2. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.

3. In a separate bowl, cream the softened butter and granulated erythritol until fluffy.

4. Add in the egg and vanilla extract, then mix until well combined.

5. Slowly add the dry ingredients into the wet mixture and stir until a dough forms.

Tip: If the dough feels too sticky, chill it for 10–15 minutes to make it easier to spread.

6. Press the dough evenly into the lined pan and bake for 10–12 minutes or until lightly golden around the edges. Set aside to cool.

🍋 Step 2: Make the Lemon Filling

1. In a mixing bowl, whisk the eggs until smooth.

2. Add lemon juice, lemon zest, powdered erythritol, almond flour, and coconut flour. Whisk until lump-free.

3. Optionally add turmeric for a richer yellow hue.

Pro Tip: Strain the lemon mixture if you prefer a silky-smooth texture.

🔄 Step 3: Assemble & Bake Again

1. Once the base has cooled slightly, pour the lemon topping over it evenly.

2. Return the pan to the oven and bake at 325°F (160°C) for 15–18 minutes or until the center is set.

3. Allow to cool completely, then refrigerate for at least 2 hours for best results.

✂️ Step 4: Slice & Serve

Cut into 8 cookies and enjoy! These store beautifully in the fridge for up to 5 days and freeze well too.

Nutrition (Per Serving)

• Calories: 175

• Net Carbs: 2.5g

• Fat: 15g

• Protein: 4g

Variations & Customizations

• Lemon-Lime Combo: Replace half the lemon juice with lime for a citrus twist.

• Berry Swirl: Add a few drops of sugar-free raspberry sauce into the topping before baking.

• Coconut Crust: Swap coconut flour in the base for unsweetened shredded coconut for a chewy texture.

FAQs About Keto Lemon Bar Cookies

Can I use all almond flour?
Yes, but the coconut flour helps bind and adds texture. If replacing, add 1–2 tbsp extra almond flour.

What sweeteners work best?
Powdered erythritol for the topping and granulated for the base provide the right texture.

Can I double the batch?
Absolutely! Use a 9×13” pan and extend the bake time by 5 minutes.

Serving Suggestions

• Pair with a cup of peppermint tea in winter for a comforting treat.

• Serve chilled with iced herbal tea during hot summer days.

• Dust lightly with powdered monk fruit before serving for that classic look.

My Grandmother’s Lemon Legacy

When I was little, every winter holiday meant my Nonna’s flour-dusted apron and the zing of lemon in the air. Her lemon bars were anything but keto—but they were baked with love. Reimagining this recipe was my tribute to her, minus the sugar but with all the heart. Every time I bake these cookies, I feel her spirit in the kitchen.

External Resources You May Love

• Guide to Keto Baking Substitutes

• How to Zest a Lemon Without a Zester

• Low-Carb Sweeteners Explained

• Why Almond Flour is a Keto Staple

Keto Lemon Bar Cookies – A Bright Bite of Sweetness Without the Guilt

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• Author: Diana Carrozza
• Total Time: 40 minutes
• Yield: 8 cookies (4 servings of 2 cookies each) 1x

Print Recipe

Pin Recipe

Description

Soft, chewy, and citrusy low-carb lemon bar cookies, perfect for keto diets all year round.

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Ingredients

Scale 1x2x3x

For the Cookie Base:

• 1 cup almond flour

• 2 tbsp coconut flour

• ¼ cup granulated erythritol (like Swerve or Lakanto)

• ¼ tsp baking powder

• ⅛ tsp salt

• ¼ cup unsalted butter, softened

• 1 tsp vanilla extract

• 1 egg

For the Lemon Topping:

• ¼ cup lemon juice (freshly squeezed)

• 1 tbsp lemon zest

• 2 eggs

• ⅓ cup powdered erythritol

• 2 tbsp almond flour

• 1 tbsp coconut flour

• Optional: ¼ tsp turmeric (for color)

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Instructions

🧁 Step 1: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a small baking pan (8×8”) with parchment paper.

2. In a bowl, whisk together almond flour, coconut flour, baking powder, and salt.

3. In a separate bowl, cream the softened butter and granulated erythritol until fluffy.

4. Add in the egg and vanilla extract, then mix until well combined.

5. Slowly add the dry ingredients into the wet mixture and stir until a dough forms.

Tip: If the dough feels too sticky, chill it for 10–15 minutes to make it easier to spread.

6. Press the dough evenly into the lined pan and bake for 10–12 minutes or until lightly golden around the edges. Set aside to cool.

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🍋 Step 2: Make the Lemon Filling

1. In a mixing bowl, whisk the eggs until smooth.

2. Add lemon juice, lemon zest, powdered erythritol, almond flour, and coconut flour. Whisk until lump-free.

3. Optionally add turmeric for a richer yellow hue.

Pro Tip: Strain the lemon mixture if you prefer a silky-smooth texture.

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🔄 Step 3: Assemble & Bake Again

1. Once the base has cooled slightly, pour the lemon topping over it evenly.

2. Return the pan to the oven and bake at 325°F (160°C) for 15–18 minutes or until the center is set.

3. Allow to cool completely, then refrigerate for at least 2 hours for best results.

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✂️ Step 4: Slice & Serve

Cut into 8 cookies and enjoy! These store beautifully in the fridge for up to 5 days and freeze well too.

Notes

Store in fridge up to 5 days or freeze for up to 1 month. Optional turmeric for color.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 2 cookies
• Calories: 175
• Sugar: 0.5g (natural from lemon)
• Sodium: 55mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 4g total (2.5g net)
• Fiber: 1.5g
• Protein: 4g
• Cholesterol: 65mg

Keywords: keto lemon bar cookies, low carb lemon dessert, keto cookies, sugar-free lemon cookies