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Blueberry Lemon Bars

Keto blueberry lemon bars are easy to make, low-carb, dairy-free, gluten-free, grain-free and sugar-free! This recipe takes classic lemon bars and makes it low-carb friendly and adds in delicious fresh blueberries! Baked in just 35 minutes!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 bars
Calories 134kcal
Author Lyndsey


Crust Ingredients

  • 1.5 cups almond flour
  • ¼ cup coconut flour
  • ¼ cup monk fruit sweetener
  • cup coconut oil
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt

Lemon Blueberry Filling

  • ½ cup blueberries
  • 8 small lemons juice of (about ¾ cup lemon juice)
  • ½ cup monk fruit sweetener
  • 3 eggs
  • 1 egg yolk
  • zest of 1 lemon
  • 1 tablespoon coconut flour
  • Lakanto confectioners sugar for topping


  • Preheat oven to 350F. Line an 8X8 baking dish with parchment paper.
  • Mix together crust ingredients until they make a fine crumble. Press into baking dish and use a measuring cup to flatten and smooth top. Bake shortbread crust for 15 minutes.
  • While crust is baking, prepare lemon blueberry filling. Mix together filling ingredients (less blueberries and sweetener). Stir ingredients in order listed until no lumps are left.
  • Once crust is finished, remove from oven and pour lemon filling directly on top. Add blueberries by gently placing them into the filling. I squished about half of the blueberries to create more blueberries throughout the filling.
  • Bake for an additional 20 minutes or until crust has small cracks in it. Cool and then store in refrigerator. Cut into bars or squares and serve chilled.


  • Top with confectioners sugar (I use this one from Lakanto) prior to serving.
  • If you want to make more of a crumble or dutch crumble, reserve ⅓ of the shortbread crust to crumble on top of the lemon blueberry filling prior to baking.
  • Storage: Store bars in an airtight container in the refrigerator for up to 5 days.


Serving: 1bar | Calories: 134kcal | Carbohydrates: 4.9g | Protein: 3.6g | Fat: 7.8g