Keto Lemon Bars

Lang's Chocolates offers a sampling of decadent and luxurious hand-crafted chocolate treats.

Posted by William Lang on Apr 20 2025

🍋 Keto Lemon Bars with Allulose and Homemade Lemon Curd

1 ¾ cups almond flour
📝 This is your low-carb alternative to regular flour. Almond flour gives a buttery, tender crumb that works beautifully for shortbread.
⅓ cup Keystone Pantry Allulose
📝 Allulose adds just the right sweetness without crystallizing or spiking blood sugar. It also browns a little for that toasty crust edge.
¼ teaspoon sea salt
📝 Balances sweetness and deepens flavor—shortbread without salt is just flat.
⅓ cup unsalted butter, melted
📝 Butter binds the crust and gives it that rich, classic flavor. Using melted butter also makes it easy to mix by hand.
½ teaspoon vanilla extract (optional)
📝 Adds a nice backdrop of warmth to balance the tart lemon later on.

¾ cup Keystone Pantry Allulose
📝 Allulose is key in curds—it dissolves beautifully and creates a smooth, glossy lemon filling without any grit or crystallization.
3 large eggs + 1 egg yolk
📝 Eggs thicken the lemon curd naturally. The extra yolk adds richness and creaminess.
½ cup fresh lemon juice (about 2–3 lemons)
📝 Real lemon juice gives that signature tartness. Avoid bottled—it just doesn’t have the same zing.
1 tablespoon lemon zest
📝 Zest intensifies the lemon aroma and flavor. It makes a huge difference—don’t skip it.
¼ cup butter, cut into pieces
📝 Butter emulsifies the curd, making it silky and luscious. It also tempers the tartness with a touch of richness.
1 tablespoon coconut flour
📝 Helps stabilize the lemon layer for clean slices and a bit of structure—without adding many carbs.
Optional: A pinch of turmeric (for color)
📝 Turmeric adds that classic yellow hue without artificial dyes. It’s flavor-neutral in small amounts.

Preheat your oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting.

In a mixing bowl, combine almond flour, allulose, salt, and melted butter (plus vanilla if using). Stir until it resembles wet sand.

Press evenly into your pan and prick the surface a few times with a fork (this helps prevent bubbling).

Bake for 12–14 minutes, until lightly golden at the edges. Let it cool while you prepare the lemon layer.

In a medium saucepan over medium-low heat, whisk together eggs, egg yolk, allulose, lemon juice, and zest.

Stir constantly (don’t walk away!) until the mixture thickens and coats the back of a spoon—about 7–10 minutes.

Remove from heat and whisk in butter pieces until fully melted and incorporated. Stir in coconut flour to stabilize the texture.

🍋 Optional: Add a pinch of turmeric for that bright yellow color.

Pour the warm lemon curd over the cooled crust and smooth the top.

Bake at 325°F (163°C) for another 15–18 minutes, just until the center is set but still slightly jiggly. It’ll firm up as it cools.

Cool completely at room temp, then chill in the fridge for at least 2 hours before slicing.

Lift the bars out with the parchment and cut into squares. If you like, dust the tops with powdered allulose for that classic lemon bar look.

🧠 Remember: Allulose doesn’t count toward net carbs since it doesn’t impact blood sugar or insulin response.

Add berries: A few fresh raspberries pressed into the curd before baking are amazing.
Make it dairy-free: Sub coconut oil for butter in the crust and curd.
Want more tartness? Add a little extra zest or reduce the allulose by a tablespoon.