Keto Creamy Lemon Squares

Absolutely! Here’s a Keto-Friendly Creamy Lemon Squares recipe 🍋🥧—tangy, creamy, and low in carbs. Perfect if you want a dessert without the sugar spike.

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Keto Creamy Lemon Squares

Ingredients (8–10 squares)

For the Crust:

• 1 ½ cups almond flour
• 3 tbsp erythritol (or preferred keto sweetener)
• ¼ cup butter, melted
• ½ tsp vanilla extract
• Pinch of salt

For the Lemon Filling:

• 3 large eggs
• ½ cup erythritol
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tsp lemon zest
• ¼ cup heavy cream
• 2 tbsp butter, melted

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Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 350°F (175°C).
• Line an 8×8-inch baking pan with parchment paper, leaving extra to lift the squares out later.

2. Make the Crust

1. In a bowl, combine almond flour, erythritol, melted butter, vanilla, and salt.
2. Press evenly into the bottom of the prepared pan.
3. Bake 10–12 minutes until lightly golden. Remove from oven and let cool slightly.

3. Make the Lemon Filling

1. In a bowl, whisk together eggs, erythritol, lemon juice, lemon zest, heavy cream, and melted butter until smooth.
2. Pour the filling over the baked crust.

4. Bake the Lemon Squares

• Bake 15–20 minutes, until filling is just set (slightly jiggly in the center).

5. Cool & Chill

• Let cool at room temperature for 30 minutes, then refrigerate at least 1–2 hours to firm up.

6. Slice & Serve

• Lift squares out using parchment paper, cut into 8–10 squares, and serve.
• Optional: dust with powdered erythritol for a “sugary” look.

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Tips

• For extra tang, add ½ tsp cream of tartar to the filling.
• Use fresh lemon juice for the brightest flavor.
• Store leftovers in the fridge for up to 5 days.

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