Keto Lemon Meringue Bars

If you miss traditional bakery treats, these keto lemon meringue bars will make you very happy.

A classic lemon bar is usually loaded with white flour and sugar, which makes it impossible to eat on a low carb lifestyle.

That is why I made this version that gives you the same bright, tangy flavor without kicking you out of ketosis.

You get a buttery almond crust on the bottom, a tart custard in the middle, and a cloud of sweet toasted meringue on top.

It is completely keto friendly, simple to make, and looks impressive enough to share with friends.

Why I Love This Recipe

Authentic Bakery Flavor – You get the bright, tart lemon taste of classic bakery pie without any added sugar.

Zero Leftover Eggs – This clever recipe uses the yolks for the curd and the whites for the fluffy meringue.

Buttery Shortbread Crust – Almond flour and melted butter create a rich, crumbly base that holds together wonderfully.

Silky Smooth Filling – Fresh lemon juice, cream, and coconut flour bake into a thick, velvety custard layer.

Ingredients You’ll Need

For the Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Powdered Allulose
• 1/4 tsp Salt
• 5 tbsp Butter, Melted
• 1/2 tsp Vanilla Extract

For the Lemon Filling

• 4 Large Egg Yolks
• 1 Large Egg
• 1/2 cup Powdered Allulose
• 1/2 cup Fresh Lemon Juice
• 1 tbsp Lemon Zest
• 1/4 cup Heavy Cream
• 1 tbsp Coconut Flour

For the Meringue

• 4 Large Egg Whites
• 1/4 tsp Cream Of Tartar
• 1/2 cup Powdered Allulose
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350F and line an 8×8 inch pan with parchment paper. Mix the almond flour, 3 tbsp powdered allulose, salt, melted butter and 1/2 tsp vanilla until it clumps like wet sand. Press firmly and evenly into the pan and bake for 12 minutes until lightly golden.

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Step 2

While the crust bakes, whisk together the egg yolks, whole egg and 1/2 cup powdered allulose until smooth. Whisk in the lemon juice, lemon zest and heavy cream, then whisk in the coconut flour until no lumps remain.

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Step 3

Pour the lemon filling over the hot crust and return to the oven. Bake for 18 to 20 minutes, until the filling is set around the edges with just a slight jiggle in the center.

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Step 4

Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until fully chilled and firm.

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Step 5

In a very clean bowl, beat the egg whites with the cream of tartar on medium speed until foamy. Gradually add 1/2 cup powdered allulose, one spoonful at a time, then increase to high speed and beat until glossy, stiff peaks form, about 4 to 5 minutes. Beat in 1/2 tsp vanilla.

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Step 6

Pile the meringue over the chilled lemon layer and use the back of a spoon to create swoops and peaks all over the top.

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Step 7

Toast the meringue with a kitchen torch until golden, or place under the broiler for 1 to 2 minutes, watching constantly. Let cool for 10 minutes, then lift out and slice into 12 bars. Store in the fridge and enjoy within 2 days.

Tips

Stick With Powdered Allulose

I recommend using powdered allulose rather than erythritol for this dessert. Erythritol tends to recrystallize once chilled, which will make your smooth lemon filling gritty.

Allulose also dissolves cleanly into the egg whites and creates a glossy, stable meringue. It toasts under heat just like regular sugar without leaving an icy aftertaste.

Sift Your Coconut Flour

Coconut flour absorbs liquid quickly and loves to form stubborn little clumps in custard fillings. If you dump it straight into the eggs, you will end up with tiny lumps in your bars.

I found that running the coconut flour through a small mesh strainer before whisking makes a huge difference. It blends right in and keeps the lemon layer completely silky.

Pour Over A Warm Crust

You will get the best results if you pour the lemon mixture over the crust while the base is still hot from its initial bake.

The hot crust helps cook the bottom of the curd right away and creates a seal. This keeps the almond flour base crisp instead of soaking up liquid and turning soggy.

More Recipes

• Keto Blueberry Muffin Cookies
• Keto Brookie Bars
• Keto Churro Cheesecake Bars
• Keto Cinnamon Roll Cheesecake Bars
• Keto Strawberry Crunch Cheesecake

FAQ

Can I replace the powdered allulose with another sweetener like erythritol?

Powdered allulose works best here because it dissolves smoothly and creates a light, glossy texture in both the lemon layer and the meringue.

If you use powdered erythritol, the meringue can become slightly gritty once chilled, so allulose is the top choice for this low carb dessert.