Keto Lemon Bar Cookies Recipe
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.
Ingredients
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
Instructions
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.
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.
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!
Notes
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.