Keto creamy lemon squares sound like the perfect sweet-tart treat! They’re tangy, smooth, and satisfyingly sweet without all the carbs. Here’s a recipe for you to try:
Keto Creamy Lemon Squares
Ingredients:
For the crust:
- 1 1/2 cups almond flour
- 1/4 cup sweetener (like erythritol or monk fruit)
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup melted butter
For the lemon filling:
- 3 large eggs
- 1/2 cup lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1/2 cup sweetener (erythritol, monk fruit, or your preferred low-carb sweetener)
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
1. Make the crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the almond flour, sweetener, salt, and vanilla extract.
- Add the melted butter and stir until the mixture is well combined and forms a dough.
- Press the dough into the bottom of an 8×8-inch square baking pan, creating an even layer.
- Bake for about 10-12 minutes, until the crust is golden brown. Remove from the oven and set aside to cool slightly.
2. Make the lemon filling:
- In a separate bowl, whisk together the eggs, lemon juice, lemon zest, sweetener, heavy cream, vanilla extract, and a pinch of salt until smooth and well-combined.
3. Assemble and bake:
- Once the crust has cooled slightly, pour the lemon filling over the crust and spread it evenly.
- Bake for 18-22 minutes, or until the filling is set and no longer wobbles when you gently shake the pan.
- The top may slightly brown, which is perfectly fine!
4. Cool and serve:
- Let the lemon squares cool completely in the pan. Once cooled, refrigerate for at least 2-3 hours to allow the filling to firm up.
- Once chilled, cut into squares and serve.
Optional: Top with a little whipped cream or a dusting of powdered erythritol for extra sweetness!
These keto creamy lemon squares are tangy, creamy, and oh-so-refreshing. They’re perfect for satisfying your sweet tooth without breaking your carb count. Let me know how they turn out if you try them! 🍋