🍋 Keto Creamy Lemon Squares
Tangy, creamy, and perfectly sweetened without sugar — a keto-friendly twist on the classic lemon bar with a buttery almond crust.
🧾 Ingredients (8×8-inch pan)
Crust
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1½ cups almond flour
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¼ cup erythritol or other keto sweetener
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½ tsp baking powder
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¼ tsp salt
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¼ cup butter, melted
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1 tsp vanilla extract
Lemon Filling
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3 large eggs
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½ cup erythritol (or preferred keto sweetener)
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¼ cup fresh lemon juice (about 2 lemons)
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Zest of 1 lemon
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¼ cup heavy cream
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1 tsp vanilla extract
Optional: powdered erythritol for dusting
👩🍳 Instructions
1️⃣ Preheat & Prep
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Preheat oven to 350°F (175°C).
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Line an 8×8 pan with parchment paper.
2️⃣ Make the Crust
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Mix almond flour, sweetener, baking powder, and salt.
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Stir in melted butter and vanilla until crumbly but holds together.
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Press evenly into the prepared pan.
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Bake 10–12 minutes until lightly golden.
3️⃣ Make the Lemon Filling
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Whisk eggs and sweetener until smooth.
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Add lemon juice, lemon zest, heavy cream, and vanilla. Mix well.
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Pour over baked crust.
4️⃣ Bake
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Bake 18–22 minutes until the filling is set but slightly jiggly in the center.
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Let cool completely, then refrigerate 2–3 hours for best slicing.
5️⃣ Serve
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Dust with powdered erythritol if desired.
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Cut into squares and enjoy!
🔥 Tips for Perfect Keto Lemon Bars
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Almond flour crust: press firmly to prevent crumbling.
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Don’t overbake the filling — it continues to set as it cools.
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For extra tang, add a bit more lemon juice or zest.
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Store in an airtight container in the fridge for 4–5 days.
If you want, I can also share a low-carb shortbread crust version that makes them extra buttery and crumbly — super indulgent keto style.