Posted inketo recipes

KETO CREAMY LEMON SQUARES

KETO CREAMY LEMON SQUARES

Embark on a journey of zesty indulgence with these Keto Creamy Lemon Squares, where vibrant citrus meets creamy perfection in every bite. The almond flour crust, with its delicate balance of nuttiness and sweetness, lays the foundation for the star of the show—the luscious lemon filling. A harmonious blend of eggs, fresh lemon juice, and zest creates a burst of tangy flavor, complemented by almond flour for a smooth, velvety texture. Topping off this symphony of taste is a cloud-like layer of whipped cream, adding a touch of richness and the perfect counterbalance to the citrusy notes below. Delightfully low in carbs and high in satisfaction, these lemon squares are a testament to the endless possibilities of creating keto-friendly desserts that don’t compromise on flavor. Elevate your sweet moments with the refreshing allure of Keto Creamy Lemon Squares, a true masterpiece in the world of guilt-free indulgence.

Ingredients:

For the Crust:
  • 1 1/2 cups almond flour
  • 1/3 cup melted unsalted butter
  • 2 tablespoons powdered erythritol
  • 1/2 teaspoon vanilla extract
  • A pinch of salt
For the Lemon Filling:
  • 4 large eggs
  • 1 cup powdered erythritol
  • 1/2 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/4 cup almond flour
For the Creamy Topping:
  • 1/2 cup heavy cream
  • 2 tablespoons powdered erythritol
  • 1/2 teaspoon vanilla extract

Instructions:

For the Crust:
  1. Preheat your oven to 350°F (175°C). Grease a square baking dish.
  2. In a bowl, combine almond flour, melted butter, powdered erythritol, vanilla extract, and a pinch of salt. Mix until well combined.
  3. Press the mixture into the bottom of the greased baking dish to form the crust.
  4. Bake for 10-12 minutes or until the edges are golden. Allow it to cool.
For the Lemon Filling:
  1. In a bowl, whisk together eggs, powdered erythritol, fresh lemon juice, lemon zest, and almond flour until smooth.
  2. Pour the lemon filling over the cooled crust.
  3. Bake for 20-25 minutes or until the filling is set.
For the Creamy Topping:
  1. In a separate bowl, whip the heavy cream with powdered erythritol and vanilla extract until stiff peaks form.
  2. Spread the whipped cream over the cooled lemon filling.
  3. Refrigerate for at least 2 hours to allow the squares to set.
  4. Once set, cut into squares and serve chilled.
  5. Enjoy your Keto Creamy Lemon Squares!