Keto Creamy Lemon Squares

Here are bright, ultra-creamy Keto Lemon Squares—sweet-tart, silky, and completely sugar-free 🍋✨

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🍋 Keto Creamy Lemon Squares

Makes: 9–12 squares

Net carbs: ~3–4g per square

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Almond Shortbread Crust

• 1½ cups almond flour

• ⅓ cup powdered erythritol or monk-fruit

• ¼ tsp salt

• ⅓ cup melted butter

• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).

2. Mix all crust ingredients.

3. Press into a parchment-lined 8×8 pan.

4. Bake 10–12 minutes until lightly golden.

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Creamy Lemon Filling

• ¾ cup fresh lemon juice

• 2 tbsp lemon zest

• ¾ cup powdered erythritol or allulose (best texture)

• 4 large eggs

• ½ cup heavy cream

• 2 tbsp butter, melted

• 1 tsp vanilla extract

• ¼ tsp xanthan gum

Instructions

1. Whisk eggs and sweetener until smooth.

2. Add lemon juice, zest, cream, butter, vanilla, and xanthan gum.

3. Pour filling over warm crust.

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Bake

• Reduce oven to 325°F (165°C)

• Bake 20–25 minutes, center just set

• Cool completely, then refrigerate 2–4 hours

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Serve

• Dust with powdered keto sweetener

• Add whipped cream or lemon slices

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Pro Tips

✔ Allulose prevents crystallization
✔ Chill fully for clean cuts
✔ For extra creamy bars, bake in a water bath

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Variations

• Lemon Cheesecake Squares: Add 4 oz cream cheese

• Coconut Lemon Bars: Replace cream with coconut cream

• Extra Tart: Add ½ tsp lemon extract