December 3, 2021

Keto Lemon Raspberry Bars

Lemon bars are a favorite dessert of mine, and I love pairing lemon with other fruit flavors. Blueberry, strawberry, and raspberries go so well with that tart flavor. I also wanted to create something my parents would enjoy, and they follow a Keto eating lifestyle, so I decided to try out these keto lemon bars with a keto raspberry sauce.

This keto lemon bar recipe starts with an almond flour shortbread crust. I then bake a keto lemon bar filling on top, then spooned the keto raspberry sauce on top. It was heavenly!

How to Make Keto Lemon Bars with Keto Raspberry Sauce

There are three parts to this recipe, so let's go through each part so you can make this amazing keto lemon bars recipe!

How to Make the Almond Shortbread Crust

Let's start by prepping the almond flour crust for our keto lemon bars. Put the almond flour, cold butter, sugar substitute (I use Bocha Sweet), and salt in a food processor. Pulse the food processor until you get a fine crumb texture.

Line a 9"x9" square pan with parchment paper, then press the crust mixture into the pan.

Bake at 350 degrees Fahrenheit for about 20-25 minutes. You are looking for the edge of the crust to start browning. Let it cool completely and set aside.

How to Make the Lemon Filling

For the lemon component of these keto lemon bars, start by combining the eggs, egg yolks, and sugar substitute (once again, I used Bocha Sweet). Whisk them together until they are a pale yellow, and get frothy and almost fluffy.

Whisk the lemon juice into the egg mixture to combine. Add the salt, and sprinkle the coconut flour in and whisk until it is combined well.

Pour the lemon mixture over the cooled off almond crust. Bake it all at 325 degrees Fahrenheit for about 25-30 minutes. The mixture will not jiggle in the pan when it's completely baked. Let the keto lemon bars cool completely.

Side note- if you aren't a raspberry fan, sprinkle some powder sugar substitute on top to keep them as keto lemon bars. You can also make these a day ahead, just keep it in the refrigerator.

How to Make Keto Raspberry Sauce

Combine the raspberries, sugar substitute (surprise, Bocha Sweet!), and water in a pot. Let it come to a boil.

Pour the mixture into a blender, and sprinkle the xanthan gum on top. Blend it until it is smooth.

Let it cool down, then you can spread it on top of the lemon bars, OR cut your lemon bars and spoon the sauce onto each square.

Enjoy your keto treat!!

Keto Lemon Raspberry Bars

Indulge in these summer flavors while feeling good about it! These Lemon Raspberry squares are Keto and delicious!


Sydney Delong











Almond Flour Crust
  • 2 cups almond flour
  • ½ cup butter cold, cut into small cubes
  • ½ cup Bocha Sweet or your go to sugar substitute
  • 1 tsp salt
Lemon Filling
  • 1 cup Bocha Sweet
  • 2 whole eggs
  • 2 egg yolks
  • 1 cup fresh lemon juice
  • 2 tablespoons coconut flour
  • pinch salt
Raspberry Sauce
  • 1 pint raspberries
  • ¼ cup Bocha Sweet
  • ¼ cup water
  • ½ teaspoon xanthan gum


Almond Flour Crust
  1. In a food processor, combine the almond flour, butter, Bocha Sweet, and salt. Pulse until is forms a crumb texture.
  2. Press the crust into a 9x9 square pan. Bake at 350°F for 20-25 minutes, or until the edges of the crust are turning golden brown. When it's done baking, set aside to cool.
Lemon Filling
  1. Combine the Bocha Sweet, eggs, and egg yolks. Whisk them together until they turn a light, pale yellow and look fluffy.
  2. Slowly whisk in the lemon juice and whisk to combine.
  3. Sprinkle the coconut flour and salt on top of the mixture, and whisk to combine.
  4. Pour on top of the cooled crust, and bake at 325°F for about 25-30 minutes. The filling should be set, and not jiggle when moved. Set aside to cool.
Raspberry Sauce
  1. Combine the raspberries, Bocha Sweet, and water in a pot and put it over medium heat until the liquid boils. Move the mixture to a blender, and sprinkle the xanthan gum on top. Blend the mixture until it is smooth. Set aside to cool off.
  2. When you are ready to serve, you can spread the raspberry sauce on top of the lemon squares before cutting, or you can cut the squares and spoon the sauce on top. Keep it all refrigerated until you are ready to serve.

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