Why You’ll Love This Recipe

Keto Lemon Bar Cookies offer the perfect balance of tangy lemon and sweet, buttery crust. The almond flour crust keeps the cookies light and flaky, while the sugar-free lemon curd filling adds just the right amount of tartness. They’re easy to make, and the combination of textures makes every bite enjoyable. Whether you’re craving a keto-friendly dessert or something to serve at a gathering, these cookies are sure to impress.

Ingredients

For the cookie cups:

1 3/4 cup (196 g) almond flour
1/2 cup (91 g) Swerve Granular
1/2 tsp (0.5 tsp) baking powder
1/4 tsp (0.25 tsp) salt
1/4 cup (56.75 g) butter, melted
1 large egg white
1/2 tsp (0.5 tsp) vanilla extract

For the lemon curd filling:

1 large egg
1 large egg yolk
1/3 cup (60.67 g) powdered Swerve Sweetener
2 tbsp freshly squeezed lemon juice
2 tsp (2 teaspoons) grated lemon zest
2 tbsp butter, cut into four pieces

For garnish:

Additional powdered sweetener

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cookie cups:

Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
In a medium mixing bowl, combine the almond flour, Swerve Granular, baking powder, and salt.
Add the melted butter, egg white, and vanilla extract to the dry ingredients and stir until a dough forms.
Spoon a tablespoon of the dough into each muffin tin cup and press it down with your fingers to form a crust. Bake for 10-12 minutes or until the crust is golden brown and set.
Remove from the oven and allow the cookie cups to cool while you prepare the lemon curd filling.

For the lemon curd filling:

In a medium heatproof bowl, whisk together the whole egg, egg yolk, and powdered Swerve Sweetener until smooth.
Add the freshly squeezed lemon juice and lemon zest to the egg mixture and whisk again.
Place the bowl over a double boiler or heatproof bowl over a pot of simmering water. Stir continuously until the mixture thickens, about 6-8 minutes.
Once thickened, remove the bowl from the heat and whisk in the butter, one piece at a time, until smooth.
Let the lemon curd cool slightly before spooning it into the cooled cookie cups, filling each one with a generous amount of curd.

To assemble:

After filling the cookie cups with the lemon curd, sprinkle additional powdered Swerve Sweetener on top for garnish.
Allow the lemon curd to set and cool fully before serving.

Servings and timing

Servings: This recipe makes about 12-14 cookie cups.
Prep time: 15 minutes
Cook time: 15-20 minutes
Total time: 45 minutes (including cooling time)

Variations

Berries: Add fresh berries like raspberries or blueberries on top of the lemon curd for extra color and flavor.
Lemon zest in crust: For a more intense lemon flavor, you can add a teaspoon of grated lemon zest to the cookie crust.
Different sweeteners: If you prefer a different sweetener, feel free to substitute Swerve Granular with another keto-friendly sweetener like erythritol or monk fruit sweetener.
Coconut flour: If you’re allergic to almonds or prefer a different flour, try replacing the almond flour with coconut flour (adjust the amount as needed because coconut flour is more absorbent).

Storage/Reheating

These Keto Lemon Bar Cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, place them in a freezer-safe container, and they’ll keep for up to 2 months. To thaw, leave them at room temperature for about 15-20 minutes before serving.

FAQs

1. Can I use regular flour instead of almond flour?

Almond flour is ideal for keto and low-carb diets, but you can try using other low-carb flour alternatives like coconut flour. Keep in mind that coconut flour absorbs more moisture, so you’ll need to adjust the amount.

2. Can I use a different sweetener for this recipe?

Yes, you can substitute Swerve with another keto-friendly sweetener, such as erythritol, monk fruit sweetener, or allulose, but the texture may vary slightly.

3. Can I use store-bought lemon curd instead of making it?

Yes, you can use store-bought sugar-free lemon curd, but homemade lemon curd will offer a fresher taste and better control over the ingredients.

4. How can I make these cookies dairy-free?

To make these cookies dairy-free, use coconut oil or a plant-based butter substitute in the cookie dough and lemon curd.

5. Can I add other flavors to the lemon curd?

Yes, you can experiment with adding a splash of vanilla extract or a few drops of liquid stevia to the lemon curd for extra sweetness.

6. Can I use a whole egg instead of egg whites in the cookie dough?

Yes, you can use a whole egg, but the texture of the dough may be slightly different—egg whites help to keep the dough light and fluffy.

7. Can I make these in advance?

Yes, these cookies can be made ahead of time. Simply store them in the fridge, and they’ll be just as delicious the next day.

8. Can I make these larger or smaller?

You can adjust the size of the cookie cups based on your preference, but baking times may vary if you make them much larger or smaller.

9. Can I use a different citrus fruit for the filling?

Yes, you can use lime or orange juice and zest for a different citrus flavor, but the consistency and flavor may slightly change.

10. Can I make the lemon curd in advance?

Yes, you can make the lemon curd ahead of time and store it in the refrigerator. Just spoon it into the cookie cups when you’re ready to assemble the cookies.

Conclusion

These Keto Lemon Bar Cookies are a refreshing and satisfying treat, combining the bright, tangy flavor of lemon with a rich, buttery almond flour crust. Perfect for anyone on a keto diet, these cookies are simple to make, customizable, and sure to become your go-to keto dessert. Whether you’re making them for a special occasion or just because, these cookies will be a hit!

Keto Lemon Bar Cookies

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Author: Julia
Total Time: 45 minutes
Yield: 12 servings
Diet: Gluten Free

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Description

These Keto Lemon Bar Cookies are the perfect low-carb twist on traditional lemon bars, turning them into delightful bite-sized cookie cups. With a buttery almond flour crust and a smooth, tangy lemon curd filling, they’re a refreshing treat for anyone on a keto or low-carb diet. Free from added sugars and packed with flavor, these cookies are sure to satisfy your citrus cravings without the guilt!

Instructions

For the cookie cups:

Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
In a medium mixing bowl, combine the almond flour, Swerve Granular, baking powder, and salt.
Add the melted butter, egg white, and vanilla extract to the dry ingredients and stir until a dough forms.
Spoon a tablespoon of the dough into each muffin tin cup and press it down to form a crust. Bake for 10-12 minutes or until golden brown and set.
Remove from the oven and cool while you prepare the lemon curd filling.

For the lemon curd filling:

In a medium heatproof bowl, whisk together the whole egg, egg yolk, and powdered Swerve Sweetener until smooth.
Add lemon juice and zest to the mixture and whisk again.
Place the bowl over a double boiler or in a heatproof bowl over simmering water. Stir continuously for about 6-8 minutes until the mixture thickens.
Remove from heat and whisk in the butter, one piece at a time, until smooth.
Let the lemon curd cool slightly before filling each cookie cup with the curd.

To assemble:

After filling the cups with the lemon curd, sprinkle powdered sweetener on top for garnish.
Allow the lemon curd to set and cool fully before serving.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 2 months.

Freezing Tip: Freeze the cookie cups and lemon curd separately, then assemble when you’re ready to serve.

Vegan Version: Use coconut oil in place of butter and a plant-based egg substitute.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Keto, Low-Carb, Dessert
Method: Baking
Cuisine: American