keto raspberry lemon bars {gluten-free + dairy-free}

{This post is sponsored by llinea monk fruit, a brand I use and love.}

If you like all things lemon, these keto raspberry lemon bars are a fantastic twist on the classic lemon treat. They're a layered bar, but you if you prefer a more traditional keto lemon bar, you can simply skip the raspberry layer altogether. Another reason to bookmark this recipe, friends. It's a two-for-one, my favorite kind! 😉

These raspberry lemon bars have a simple almond shortbread crust, a fresh raspberry jelly layer, and are topped with a creamy lemon filling that is equal parts tart and sweet. Besides being the perfect keto-friendly dessert, this one's also naturally-sweetened, gluten-free, dairy-free, and paleo-friendly.

keto lemon bars, a summer-y treat

This keto lemon bars recipe is the combination of fresh flavors and complementary textures. The almond shortbread crust has a nutty flavor that works well with the fresh raspberry and lemon.

While the raspberry layer adds another step to this lemon bars recipe, it's well worth it and is still simple enough to make. I use llinea monk fruit, an all-natural, one-ingredient, zero-glycemic (also zero calorie) sweetener that is perfect for keto dieters, diabetics, and anyone on a low-carb, low-sugar lifestyle. The monk fruit extract is an incredible little bottle- a few drops are just as sweet as a teaspoon of regular sugar! I use it for so many things, and it works perfectly in these keto lemon bars.

how to make keto raspberry lemon bars

Here are the ingredients you'll need:

• almond flour
• coconut flour
• coconut oil
• llinea monk fruit
• vanilla
• cinnamon
• salt
• eggs
• lemons (you'll use the zest and juice)
• raspberries
• xanthan gum (a low-carb and gluten-free thickener you'll need for the raspberry layer)

Kitchen items you'll need: For these keto lemon bars, I use an 8x8 or 9x9 baking dish (I have a ceramic and a glass one), but a square, non-stick cake pan would also work well. I highly recommend parchment paper for easy lemon bar removal. And if you choose to strain the seeds out of the raspberry jelly (it's completely optional but I prefer it without seeds), you'll need a fine mesh strainer.

Making the keto lemon raspberry bars is a three-step process. It's pretty straightforward, but make sure to scroll to the bottom of the page to see all the details in the full recipe!

1. Bake the shortbread crust- In a medium bowl, combine the coconut oil, almond flour, coconut flour, one egg, vanilla, llinea monk fruit, cinnamon and dash of salt. Stir the mixture until a crumbly dough forms. Line the baking pan with parchment paper. Press the dough into the bottom of the pan, forming an even crust layer. Bake for 10 minutes.
2. Make the raspberry spread- While the crust is baking, cook the fresh raspberries and monk fruit together in a small saucepan over medium heat for about five minutes. When the fruit has broken down and the mixture comes to a boil, pour it through the strainer set over a small bowl to separate out the seeds (optional). Discard the pulp/seeds and whisk the xanthan gum into the remaining raspberry mixture to thicken it slightly. Spread the raspberry across the crust, then place the baking dish in the freezer for 5-10 minutes to set the raspberry layer.
3. Make the lemon layer- In a large mixing bowl, whisk together the eggs, egg yolk, lemon zest, lemon juice, monk fruit, vanilla, and almond flour. Gently pour it over the set raspberry layer and bake for 18-22 minutes.

Once the bars are done baking, allow them about an hour to cool on the stovetop before you transfer them to the refrigerator to chill for a few hours, preferably overnight (the freezer works too, if you're in a pinch and need to cut down that chill time).

tips for the BEST keto lemon raspberry bars

• I like to strain the seeds out of the raspberry mixture but if you don't mind seeds and want to skip this step, you absolutely can. To strain out the seeds, I press the mixture into a fine mesh strainer with a spoon. It's a process that takes a few minutes- stir the mixture around, press it into the strainer, scrape the seedless mixture off the bottom of the strainer occasionally, repeat. Do this until only thick fruit pulp and seeds remain in the strainer (which you can discard).
• For the best results, don't skip the freeze before you pour the lemon mixture on top of the raspberry layer! The short freeze helps set the raspberry on top of the crust and prevents the raspberry from lifting and mixing into the lemon mixture when you pour it on top.
• To get clean cuts, freeze the lemon bars and cut them when frozen. I run a long knife under hot water (and then dry it) before making each cut. Defrost the bars in the refrigerator.
• For serving, garnish the raspberry lemon bars with thin lemon slices, lemon zest, or fresh raspberries.

With a fresh, sweet and tart flavor, these keto raspberry lemon bars are so perfect for summer, but honestly, I love lemon bars year-round!

Enjoy this fabulous lemons bars recipe! It's a sweet and summer-y indulgence with ZERO guilt.

you might also love...

• This simple low-carb strawberry rhubarb jam. Five ingredients and 10 minutes is all you need!
• Keto teriyaki chicken meatballs and broccoli is an easy and flavorful low-carb dinner that's on the table in 30 minutes flat!
• Eating your veggies was never more enjoyable than with this shaved Brussels sprouts and mustard dill vinaigrette! Full of low-carb vegetables and healthy fats, it's the perfect keto-friendly salad.

Continue to Content

keto raspberry lemon bars {gluten-free + dairy-free}

Yield: 12 bars

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 1 hour

A sweet and summer-y treat, these keto raspberry lemon bars are the perfect balance of tart lemon and fresh raspberry, layered on top of a nutty, almond flour shortbread crust!

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Ingredients

shortbread crust

• 1 cup superfine almond flour
• 5 tablespoons coconut flour
• ¼ cup coconut oil, melted and cooled
• ½ teaspoon llinea monk fruit 
• 1 teaspoon vanilla extract
• 1 egg, room temperature (pasture-raised when possible)
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

raspberry jelly layer

• 1, 6-oz. container of fresh raspberries 
• 1 teaspoon llinea monk fruit
• ¼ teaspoon xanthan gum

lemon filling

• 4 eggs + 1 egg yolk, room temperature (pasture-raised when possible)
• 1 heaping tablespoon lemon zest (I zest 1 lemon)
• ½ cup fresh lemon juice (juice from 3-4 lemons)
• 3-½ teaspoons llinea monk fruit
• 1 teaspoon vanilla extract
• ⅓ cup superfine almond flour

Instructions

shortbread crust

1. Preheat the oven to 350°F. Cut a strip of parchment paper to line the bottom of an 8x8 or 9x9 baking pan, with overhang on two sides (similar to wings). Grease the opposite edges with coconut oil.
2. In a medium bowl, combine all of the shortbread crust ingredients. Mix until it turns into a dough that has a similar texture as cookie dough (not too crumbly but not wet and sticky either).
3. Press the dough into the bottom of the baking pan, forming an even layer. Bake for 10 minutes, then remove from the oven and allow it to cool.

raspberry jelly layer

1. In a small saucepan, combine the raspberries and llinea monk fruit. Cook over medium heat for about 5 minutes, using a spoon to stir the mixture and mash the fruit as it breaks down. Once the fruit comes to a boil and all the berries are mashed, remove from heat.
2. OPTIONAL STEP: Place a fine mesh strainer over a small bowl and pour the raspberry mixture into the strainer. Press the mixture into the strainer, moving the mixture and pressing it some more to separate the seeds from the thickened juice. (You may need to scrape some of the strained mixture off the bottom of the strainer). Discard the pulp/seeds.
3. Whisk the xanthan gum into the raspberry mixture. It will thicken slightly.* Spread the raspberry mixture onto the cooled crust to form the middle layer. Place the entire dish in the freezer for 5-10 minutes to allow the raspberry to set.

lemon filling

1. In a large bowl, whisk together the eggs, egg yolk, lemon juice, lemon zest, llinea monk fruit, vanilla, and almond flour. Make sure the mixture is smooth and well-combined.
2. After the 5-10 minute freeze to set the raspberry layer, remove the baking dish from the freezer. Gently pour the lemon filling on top of the raspberry layer (you can even ladle it in for a more gentle pour). Be careful not to dump the lemon filling into the dish, as too much force could lift the raspberry.
3. Bake at 350° for 18-22 minutes or until the lemon layer looks set and it's no longer jiggly in the center. Remove from the oven and allow it to cool for at least an hour at room temperature.
4. Chill the lemon bars in the refrigerator for at least 5 hours, preferably overnight.*
5. Garnish with fresh raspberries, lemon slices, or lemon zest.
   
   

Notes

Straining out the seeds from the raspberry mixture is optional. If you don't mind seeds, skip to the next step (adding the xanthan gum).

If you don't have xanthan gum, you can stir 1 tablespoon of coconut flour into the raspberry mixture. Coconut flour is absorbent and will thicken the raspberry, but it won't be as smooth as xanthan gum.

For clean cuts, freeze the lemon bars and cut them when they're frozen.

FOR REGULAR KETO LEMON BARS: Skip the raspberry layer step, and simply pour the lemon filling on top of the prepared crust. Bake for 15-20 minutes.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gCholesterol: 93mgSodium: 37mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 2gProtein: 4g

This nutritional information is approximate and is provided for convenience as a courtesy.