These keto creamy lemon squares are the perfect guilt-free dessert — buttery almond crust with a silky lemon filling that’s tangy, sweet, and irresistibly smooth. They’re easy to make, require simple ingredients, and satisfy cravings without kicking you out of ketosis!
Ingredients:
For the crust:
2 cups almond flour
1/4 cup melted butter
3 tablespoons powdered erythritol (or any keto sweetener)
1 teaspoon vanilla extract
Pinch of salt
For the lemon filling:
4 large eggs
3/4 cup powdered erythritol
1/2 cup fresh lemon juice
2 tablespoons lemon zest
1/2 cup heavy cream
1 teaspoon coconut flour (helps thicken, optional but recommended)
Instructions:
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Prepare the crust:
In a bowl, mix almond flour, melted butter, erythritol, vanilla, and salt until a dough forms.
Press the dough evenly into the bottom of the lined pan.
Bake for 10–12 minutes, or until lightly golden. Remove and set aside.
- Make the filling:
In another bowl, whisk the eggs, sweetener, lemon juice, lemon zest, heavy cream, and coconut flour until smooth and well combined.
- Pour the filling over the warm crust.
- Return to the oven and bake for 18–22 minutes, or until the center is just set.
- Allow the lemon bars to cool completely, then refrigerate for at least 2 hours for best texture.
- Slice into squares and enjoy! Optional toppings:
Powdered keto sweetener dusted on top
Fresh berries
A thin layer of lemon zest for decoration
Storage:
Keep the squares refrigerated in an airtight container for up to 5 days — they taste even better the next day!