Can I use coconut flour instead of almond flour?

Not entirely. Coconut flour absorbs a lot of moisture, so if replacing almond flour, you’ll need less coconut flour and more eggs or liquid.

What sweetener works best for these bars?

A blend of erythritol and monk fruit gives the best flavor. Stevia can work, but some people find it leaves a bitter aftertaste.

Are these bars dairy-free?

Not as written, but you can replace the butter with coconut oil for a dairy-free version.

Can I make them nut-free?

Yes! Swap the almond flour for sunflower seed flour or a mix of coconut flour and a bit more butter.

Keto Lemon Butter Breakfast Bars: The Perfect Low-Carb Treat

Keto Lemon Butter Breakfast Bars

Print Recipe

These Keto Lemon Butter Breakfast Bars are soft, buttery, and packed with fresh lemon flavor. They have a rich almond flour crust and a smooth, tangy lemon filling—all while staying low-carb, sugar-free, and gluten-free. Perfect for the keto diet, these bars make a great breakfast, snack, or dessert. Easy to make with simple ingredients!

Author: Jane Summerfield
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 9 bars 1x
Category: Dessert
Method: Baking
Cuisine: American, Keto, Low-Carb
Diet: Gluten Free

Ingredients

Scale

For the Crust:

1 cup almond flour
¼ cup coconut flour
¼ cup granulated erythritol
½ teaspoon salt
½ cup unsalted butter, melted
1 teaspoon vanilla extract

For the Lemon Filling:

3 large eggs
¾ cup granulated erythritol
½ cup fresh lemon juice (about 2–3 lemons)
2 tablespoons lemon zest
¼ cup coconut flour
¼ teaspoon baking powder
½ teaspoon vanilla extract

For Topping:

Powdered erythritol
Lemon zest

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Instructions

Preheat the Oven & Prepare the Pan
- Preheat oven to 350°F (175°C).
- Line an 8×8-inch baking dish with parchment paper.
Make the Crust
- In a bowl, mix almond flour, coconut flour, erythritol, and salt.
- Stir in the melted butter and vanilla extract until combined.
- Press the mixture into the bottom of the baking dish.
- Bake for 10-12 minutes until lightly golden. Let cool.
Make the Lemon Filling
- In a large bowl, whisk eggs and erythritol until smooth.
- Add lemon juice, lemon zest, and vanilla extract.
- Sift in coconut flour and baking powder, stirring until smooth.
- Pour over the cooled crust.
Bake the Bars
- Bake for 18-22 minutes, or until the center is set.
- Let the bars cool completely before slicing.
Add Toppings & Serve
- Dust with powdered erythritol and extra lemon zest.
- Slice into squares and enjoy!

Notes

Use fresh lemon juice for the best flavor.
Do not overbake—the bars will firm up as they cool.
Chill before serving for better texture.
Store in the fridge for up to 5 days or freeze for 3 months.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Serving Size: 1 bar
Calories: 160 Sugar: 0g Sodium: 60mg Fat: 14g Saturated Fat: 7g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 4g Fiber: 2g Net Carbs: 2g Protein: 4g Cholesterol: 55mg

Find it online: https://www.wellnesswarrior.org/keto-lemon-butter-breakfast-bars/