🍋 Creamy Lemon Squares – Tangy, Buttery, Low-Carb Bliss

These Keto Creamy Lemon Squares are a refreshing, citrus-packed dessert that’s as zesty as it is guilt-free! With a buttery almond flour crust and a velvety lemon filling, each bite delivers sunshine-worthy flavor without the sugar crash. Perfect for warm-weather gatherings, afternoon treats, or post-dinner indulgences—all while keeping it keto.

🧾 Recipe Card – Quick Look

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: ~2 hours 45 minutes
Dietary Info: Keto, Low-Carb, Gluten-Free

Ingredients

For the Crust:

• 1½ cups almond flour

• ¼ cup powdered erythritol (or keto sweetener of choice)

• ¼ cup unsalted butter, melted

• 1 tsp vanilla extract

• Pinch of salt

For the Lemon Filling:

• 1 cup fresh lemon juice (from 4–5 lemons)

• Zest of 2 lemons

• 4 large eggs

• ½ cup powdered erythritol

• ¼ cup heavy cream

• ¼ cup almond flour

• ¼ tsp xanthan gum (optional, for extra firmness)

• Pinch of salt

🍋 Why You’ll Love These Lemon Squares

These lemon squares are sweet, tangy, and perfectly creamy with a melt-in-your-mouth crust. The real beauty? They’re keto-friendly and gluten-free, made with whole ingredients like almond flour and fresh lemons. I love serving these chilled on a hot day or alongside a cup of herbal tea. My husband even prefers them over traditional lemon bars—now that’s saying something!

🧑‍🍳 Step-by-Step Instructions

🔥 Step 1: Preheat Oven

Preheat to 325°F (160°C). Line an 8×8 inch baking dish with parchment paper for easy removal.

🧈 Step 2: Make the Crust

Mix almond flour, erythritol, melted butter, vanilla, and salt in a bowl until crumbly dough forms.

🥄 Step 3: Press and Bake

Press dough into the pan. Bake for 12–15 minutes until golden. Let cool slightly.

🍋 Step 4: Prepare Lemon Filling

Whisk lemon juice, zest, eggs, erythritol, cream, almond flour, xanthan gum (if using), and salt in a large bowl until smooth.

💛 Step 5: Bake Again

Pour lemon mixture over the baked crust. Bake for 20–25 minutes, or until just set in the center.

❄️ Step 6: Cool and Chill

Let cool at room temp, then refrigerate for at least 2 hours until fully firm.

🔪 Step 7: Slice and Serve

Cut into 12 squares. Dust with extra powdered erythritol or lemon zest for garnish, if desired.

🛒 Ingredient Swaps & Notes

💡 Tip: For smoother zest, use a microplane and avoid the white pith to prevent bitterness.

🧊 Storage & Make-Ahead Tips

• Fridge: Store in an airtight container up to 5 days

• Freezer: Freeze in layers between parchment paper for up to 2 months

• Thaw: Let thaw in fridge overnight—don’t microwave

⚖️ Nutrition Facts (Per Serving)

• Calories: 190

• Fat: 16g

• Saturated Fat: 6g

• Protein: 5g

• Net Carbs: 5g

• Sugar: 2g

• Cholesterol: 80mg

• Sodium: 50mg

❓ FAQs

Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best for that bright flavor, but bottled can work in a pinch.

Q: Can I skip the xanthan gum?
A: Yes! It helps slightly with firmness, but isn’t essential.

Q: Can I double the recipe?
A: Absolutely—use a 9×13 pan and extend baking time by 5–10 minutes.

💬 Kristy’s Kitchen Note

This recipe came out of a craving for something sweet but summery—something that wouldn’t knock me off my W-W and low-carb goals. These bars are now a summer go-to in our house! Even my kids love them chilled with whipped cream on top. If you’re craving something refreshing, tart, and indulgent without the sugar hangover, you’ll adore these.

🧁 More Low-Carb Desserts to Try

• Keto Chocolate Peanut Butter No-Bake Cookies

• Low-Carb Strawberry Cream Punch

• Keto Pumpkin Cheesecake Bars

📣 Tried This Recipe?

Let me know in the comments below! Tag @KristyCookEats on Instagram with your lemon bar snaps—I’d love to see how yours turned out! 🍋💛