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Stacked lemon bars dusted with powdered sweetener on a white plate
Sugar-Free Desserts · Low-Calorie Desserts

Low-Cal Lemon Bars

August 17, 2026 Total time: 1 hr 43 min Makes: 16 bars

Regular lemon bars run you almost a whole cookie's worth of sugar and butter in one square, so I rebuilt mine on a thin oat crust and a curd that leans on Greek yogurt and allulose instead. Still sharp, still a little sweet, still worth licking the pan.

Chill these longer than feels necessary, the curd needs real time in the fridge to set up firm enough to cut into clean squares. Cut them cold and they hold their shape through a whole afternoon on the counter.

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Low-Cal Lemon Bars

Low-calorie lemon bars built on a thin oat crust with a Greek yogurt and allulose curd, sharp and sweet at 55 calories a square.

Prep 15 min
Cook 28 min
Total 1 hr 43 min
Yield 16 bars

Ingredients

  • Crust:
  • 1 cup oat flour
  • 2 tbsp melted coconut oil or butter
  • 2 tbsp allulose
  • 1 egg white
  • Pinch of salt
  • Filling:
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup allulose
  • 1/3 cup fresh lemon juice (about 2 to 3 lemons)
  • Zest of 2 lemons
  • 2 tbsp cornstarch
  • 1/4 cup plain nonfat Greek yogurt

Instructions

  1. Preheat the oven to 350F. Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.
  2. Make the crust: stir the oat flour, melted coconut oil, 2 tbsp allulose, egg white, and a pinch of salt together in a bowl until it forms a crumbly, slightly wet dough. Press evenly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes, until just set and lightly golden at the edges. Leave the oven on.
  4. While the crust bakes, whisk the eggs and egg whites in a bowl until smooth. Whisk in the remaining allulose, lemon juice, lemon zest, cornstarch, and Greek yogurt until fully combined with no lumps of cornstarch left.
  5. Pour the filling over the warm crust and return to the oven. Bake for 16 to 18 minutes, until the center is set and only jiggles slightly when the pan is nudged.
  6. Cool at room temperature for 30 minutes, then refrigerate at least 1 hour before lifting out with the parchment overhang and slicing into 16 bars.

Nutrition (approximate, per serving)

Calories55
Fat3g
Carbs6g
Fiber1g
Sugar2g
Protein2g

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • Use fresh lemon juice and zest here, bottled juice tastes flat against this little sugar and you will notice.
  • The bars firm up as they chill, do not skip the hour in the fridge or they will be too soft to cut cleanly.
  • Allulose behaves closest to real sugar in a curd like this. A sugar substitute blend with erythritol can leave a slightly grainy, cooling aftertaste.
  • Store covered in the fridge up to 5 days. These do not freeze well, the filling gets watery on thaw.

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