These keto lemon bar cookies combine a buttery almond flour crust with a sugar-free lemon cream filling for the perfect balance of citrus flavor and rich, creamy texture. Whether you’re new to the keto diet or a seasoned pro, this keto recipe is easy to make and will satisfy your dessert cravings without too much sugar.

Why You’ll Love These Keto Lemon Bar Cookies

Low-Carb & Sugar-Free: Perfect for anyone following a keto lifestyle.
Easy to Make: Simple ingredients and step-by-step instructions.
Deliciously Tangy: Bright lemon flavor in every bite.
Perfect for Parties: A crowd-pleaser at any gathering.

Ingredients You Need For Keto Lemon Bar Cookies Recipe

You probably have most of these basic keto baking ingredients in your pantry:

For the Cookie Cups:

1 ¾ cups almond flour (finely ground for the best texture)
¼ cup powdered keto sweetener (for a smooth texture)
¼ cup unsalted butter, melted
1 large egg yolk
½ tsp baking powder
½ tsp vanilla extract
Pinch of salt

For the Keto Lemon Curd:

3 large egg yolks
¼ cup powdered keto sweetener
3 tbsp fresh lemon juice
1 tsp lemon zest (for extra lemon flavor)
2 tbsp unsalted butter, softened

How to Make Keto Lemon Bar Cookies

These delightful lemon cookies are easier to make than you might think. Follow these simple steps to whip up a batch in no time!

1: Prepare the Cookie Cups

Preheat the Oven: Set your oven to 325°F (163°C). Grease a mini muffin tin or use a silicone muffin pan for easy removal.
Make the Dough: In a medium bowl, combine almond flour, powdered sweetener, baking powder, and salt. Stir in melted butter, egg yolk, and vanilla extract until the dough comes together.
Form the Cups: Roll the dough into 24 small balls (about 1 inch each). Place each ball in the mini muffin tin.
Bake the Shells: Bake for 5 minutes, then remove from the oven. Use the back of a spoon or a small pestle to press wells into each cookie cup. Return to the oven and bake for an additional 8-10 minutes until lightly golden. Let them cool in the pan.

2: Make the Keto Lemon Curd

Heat the Ingredients: In a small saucepan, whisk together egg yolks, lemon juice, lemon zest, and powdered sweetener over low heat.
Cook the Curd: Stir continuously until the mixture thickens (about 5-7 minutes). Remove from heat and stir in the softened butter until smooth.
Cool the Curd: Let the lemon curd cool slightly before filling the cookie cups.

3: Assemble the Cookies

Fill the Cups: Spoon about 1 teaspoon of lemon curd into each cooled cookie cup.
Chill & Set: Place the filled cookies in the refrigerator for at least 1 hour to set.
Garnish & Serve: Dust with a little extra powdered sweetener for that classic lemon bar finish and serve chilled!

Storage Tips

Refrigerate: Store the keto lemon bar cookies in an airtight container in the fridge for up to 4 days.
Freeze: You can freeze the cookie cups (without the filling) for up to 1 month. Simply thaw and fill when you’re ready to serve.

Frequently Asked Questions

1. Can I Use Coconut Flour Instead of Almond Flour?

No, coconut flour won’t work as a direct substitute due to its absorbent nature. Try sunflower seed flour if you need a nut-free option.

2. What Sweetener Works Best?

Use an erythritol-based sweetener like Swerve or Lakanto for crisp cookie cups. For the curd, a powdered sweetener prevents grittiness.

3. Can I Make These in a Regular Muffin Pan?

Yes! You can make 12 larger cookie cups in a standard muffin pan. Just press the dough about halfway up the sides.

More Delicious Healthy Dessert Recipes

If you like these Keto Lemon Cookies, here are some healthy dessert recipes to try:

Try These Keto Lemon Bar Cookies Today!

Bright, tangy, and perfectly sweet, these Keto Lemon Bar Cookies are a delightful treat for any occasion. With a simple almond flour crust and creamy lemon curd filling, they’re easy to make and impossible to resist. Whether you’re hosting a party or satisfying a sweet craving, this keto recipe is sure to become a favorite!