Keto Lemon bars 



1 1/2 cups almond flour

3/4 cup shredded coconut

1/2 cup Swerve, (or another keto approved sweetener)

2 tbsp coconut flour

1/2 tsp salt

6 tbsp butter or coconut oil, melted

1/2 tsp vanilla extract

Lemon curd filling

4 Lemons (Juice and Zest)

1/2 Cup Swerve (or another keto approved sweetener)

½ cup Butter or coconut oil

3 Whole Eggs

2 Egg Yolks


For the crust

  1. Preheat the oven to 350F.
  2. In a large bowl, whisk together the almond flour, coconut, sweetener, coconut flour, and salt. Stir in the melted butter and the vanilla extract until the dough begins to clump together.
  3. Press half of the mixture firmly into the bottom of an oblong 15 x 10 pan. Bake 15 to18 minutes, then remove from the oven and let it cool.

For the filling

  1. In a medium heatproof bowl, squeeze the lemons, zest the skin, add the swerve (or other sweetener) and add the butter.
  2. Set the bowl over a pan of gently simmering water creating a "bain-marie". Don't let the bowl touch the water. Stir the mixture until all the butter has melted.
  3. Lightly whisk the eggs and egg yolks, then stir into the heated mixture. Stir and cook for around 10 mins or until the mixture coats the back of a spoon.
  4. Remove from the heat and let the mixture cool for about 20 minutes. Pour the mixture on top of the crust and sprinkle coconut shavings as a garnish. Store in the fridge covered.

Recipe by Elisabeth Lavoie, Specialised Chef

Suggested Ingredients

Lemon Bars