Trim Healthy Mama Buttery Lemon Bars (S)

I’m usually an ‘all chocolate all day’ kind of girl, but a good old-fashioned lemon bar is pretty much undeniable. This version is sugar-free, gluten-free, and low-carb – but very reminiscent of the ‘traditional’ lemon bars I grew up eating at the cafe where I worked (nothing beat the days when we made a fresh batch and I got to eat the crusts that my boss trimmed off…).

To make them, you’ll create a simple almond flour crust in your food processor, pre-bake it for 15 minutes, then top it with a cooked filling made with eggs, lemon juice, and low-carb sweetener. The bars get baked again, cooled, and devoured. A simple springtime treat that will help you satisfy your sweet tooth while staying ‘on plan’!

What’s Making Me Happy This Week: 

Family! My birthday was this past weekend and we had unbelievable weather for Wisconsin – 50ºs and 60ºs for almost a week. My family visited from Iowa and we celebrated with my family in-town too. From picnics and park visits to homemade treats and shopping, it was a refreshing weekend and felt like a mini mid-winter vacation.

Trim Healthy Mama Buttery Lemon Bars (S) Notes:

  • This recipe is gluten-free, sugar-free, low-carb, and THM-S. 
  • Use half almond flour and half Trim Healthy Mama baking blend in the crust for a lighter version.
  • For the sweetener in this recipe, I used DIY Gentle Sweet. You can also use Trim Healthy Mama brand Gentle Sweet or your favorite granulated low-carb sweetener (Truvia, Splenda, and other commercially available products will work – adjust quantities to taste).
  • This post contains affiliate links. This means I recommend products I love, you pay normal price for them, and I earn a little commission. Win-win!

Trim Healthy Mama Buttery Lemon Bars (S)

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 9 large bars or 16 small bars

These buttery, tart bars are as crave-worthy as conventional lemon bars - but they're free of sugar and gluten (and low-carb too)! The perfect spring-inspired Trim Healthy Mama treat.


  • 1 cup blanched almond flour
  • 1 tablespoon sugar-free sweetener of choice (see Notes)
  • 2 tablespoons water
  • 1 egg
  • 1/3 cup cold butter, cut into small chunks
  • Filling:
  • 4 eggs
  • 4 egg yolks
  • 3/4 cup sugar-free sweetener of choice (see Notes)
  • 1/2 cup lemon juice (juice of two lemons approximately)
  • 4 tablespoons butter


  1. Preheat oven to 350º F. Line an 8" square nonstick baking pan with foil and spray the foil with coconut oil baking spray. Set aside.
  2. Using a food processor or blender, combine all crust ingredients, pulsing until a thick dough forms. Press dough evenly across bottom of prepared pan. Bake crust for 15 minutes.
  3. While crust is baking, combine filling ingredients in a small saucepan over medium-low heat. Stir constantly until mixture thickens, approximately 5-10 minutes.
  4. Pour filling over baked crust and return to oven, baking for 20-25 minutes longer, or until filling is just firm (it may crack slightly).
  5. Cool bars completely in pan on a wire rack. Place pan in freezer for 4 hours, or until bars are just frozen. Using the foil as 'handles', cut around the edges of the bars and lift them out of the pan. Cut into squares and store in an airtight container in refrigerator for up to a week or freezer for up to a month. Enjoy chilled.

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What’s your favorite lemon dessert? 

  1. Sandy Tinker

    I love lemon bars.

  2. Dorothy's

    How many carbs a pieces per 16 servings? Thank you.

    • [email protected]

      I am not sure – however, has a recipe calculator that I’ve used in the past with success! I stopped providing nutritional information on my blog awhile ago because I can’t ensure that it’s 100% accurate and I don’t want to compromise any reader’s health, particularly if they’re diabetic.

  3. Andy martin

    Do you use 8 eggs total for the filling or do the 4 eggs get the yolks separated

  4. Debie

    Instead of foil, can you use wax paper?

  5. Minerva

    Superb initomaofrn here, ol’e chap; keep burning the midnight oil.