Keto Creamy Lemon Squares

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Introduction

Keto creamy lemon squares are a low-carb, sugar-free version of classic lemon bars, designed for those following a ketogenic or low-carb lifestyle. They combine a buttery almond-flour crust with a smooth, tangy, lemony custard filling. These squares are rich, refreshing, and satisfy dessert cravings without spiking blood sugar. Perfect for afternoon tea, special occasions, or guilt-free treats.

History & Inspiration

Traditional lemon bars originate from classic American baking, especially popular in the mid-20th century. Keto lemon squares adapt this beloved dessert by replacing wheat flour with almond flour and sugar with keto-friendly sweeteners. The result maintains the bright citrus flavor while aligning with modern low-carb nutrition goals.

Ingredients

For the Almond Flour Crust

  • 2 cups almond flour (finely ground)
  • 1/3 cup powdered erythritol or monk fruit sweetener
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Creamy Lemon Filling

  • 3/4 cup powdered erythritol or monk fruit sweetener
  • 4 large eggs, room temperature
  • 1/2 cup fresh lemon juice
  • Zest of 2 lemons
  • 1/3 cup heavy cream
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt

Optional Topping

  • Powdered keto sweetener (for dusting)
  • Whipped keto cream
  • Thin lemon slices or zest

Equipment Needed

  • 8×8 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Oven

Preparation Method

Step 1: Prepare the Crust

Preheat the oven to 175°C (350°F). Line the baking pan with parchment paper, leaving overhang for easy removal. In a bowl, combine almond flour, powdered sweetener, and salt. Add melted butter and vanilla extract, mixing until a soft dough forms.

Press the dough firmly and evenly into the prepared pan. Bake for 10–12 minutes until lightly golden. Remove from oven and let cool slightly.

Step 2: Prepare the Lemon Filling

In another bowl, whisk eggs until smooth. Add powdered sweetener, lemon juice, lemon zest, heavy cream, melted butter, and salt. Whisk gently until fully combined, avoiding excess air bubbles.

Step 3: Assemble and Bake

Pour the lemon mixture over the warm crust. Return the pan to the oven and bake for 18–22 minutes, or until the center is just set and slightly jiggly.

Step 4: Cool and Set

Remove from oven and allow to cool at room temperature. Transfer to the refrigerator for at least 2–3 hours to fully set and achieve a creamy texture.

Cutting & Serving

Lift the chilled dessert out using the parchment paper. Cut into 12–16 squares using a sharp knife, wiping the blade between cuts for clean edges. Dust lightly with powdered keto sweetener if desired.

Nutritional Information (Approx. per square, 16 servings)

  • Calories: 160
  • Fat: 14 g
  • Protein: 4 g
  • Total Carbohydrates: 4 g
  • Net Carbs: 2 g
  • Sugar: 0 g

Health Benefits

  • Low in carbohydrates and sugar
  • Keto-friendly and diabetic-friendly
  • High in healthy fats for satiety
  • Almond flour provides vitamin E and magnesium
  • Lemons supply antioxidants and vitamin C

Variations

  • Extra Creamy: Add 2 oz cream cheese to the filling
  • Lime Version: Substitute lemon juice with lime juice
  • Coconut Twist: Replace heavy cream with coconut cream
  • Vanilla Lemon: Add 1 teaspoon vanilla extract to filling

Storage

  • Refrigerate in an airtight container for up to 5 days
  • Freeze for up to 1 month; thaw overnight in the refrigerator

Conclusion

Keto creamy lemon squares are the perfect balance of tangy, rich, and refreshing. They deliver classic lemon dessert flavor while staying low-carb and sugar-free. Whether you’re keto, low-carb, or simply reducing sugar, these squares are a must-try dessert that everyone will love.

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