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Keto Creamy Lemon Squares
Keto Creamy Lemon Squares

Keto Creamy Lemon Squares
Keto Creamy Lemon Squares
Source
Ingredients:
1
Servings
  • 1320
    ml
     almond flour
  • 60
    ml
     powdered erythritol (or preferred keto sweetener)
  • 60
    ml
     butter, melted
  • 0.5
    tsp
     vanilla extract
  • 1
    item
     pinch of salt
  • 4
    item
     large eggs
  • 180
    ml
     powdered erythritol
  • 120
    ml
     fresh lemon juice (about 3-4 lemons)
  • 1
    tbsp
     lemon zest
  • 60
    ml
     heavy cream
  • 2
    tbsp
     coconut flour
  • 0.25
    tsp
     baking powder
Keto Creamy Lemon Squares
Instructions:
  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, allowing some overhang for easy removal. In a medium bowl, mix together almond flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
  2. Make the Lemon Filling: In a large bowl, whisk together the eggs and powdered erythritol until well combined. Add the lemon juice, lemon zest, heavy cream, coconut flour, and baking powder, mixing until smooth and no lumps remain.
  3. Bake the Squares: Pour the lemon filling over the pre-baked crust, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the filling is set and slightly golden around the edges. The center should no longer be jiggly.
  4. Cool and Chill: Remove from the oven and allow the bars to cool completely in the pan. Once cooled, refrigerate for at least 2 hours (or overnight) to firm up.
  5. Serve: Lift the parchment paper to remove the bars from the pan. Cut into squares and dust with additional powdered erythritol if desired. Enjoy chilled or at room temperature.
  • 1320
    ml
     almond flour
  • 60
    ml
     powdered erythritol (or preferred keto sweetener)
  • 60
    ml
     butter, melted
  • 0.5
    tsp
     vanilla extract
  • 1
    item
     pinch of salt
  • 4
    item
     large eggs
  • 180
    ml
     powdered erythritol
  • 120
    ml
     fresh lemon juice (about 3-4 lemons)
  • 1
    tbsp
     lemon zest
  • 60
    ml
     heavy cream
  • 2
    tbsp
     coconut flour
  • 0.25
    tsp
     baking powder
1
Servings
0

Prepare the Crust: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, allowing some overhang for easy removal. In a medium bowl, mix together almond flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly.

Make the Lemon Filling: In a large bowl, whisk together the eggs and powdered erythritol until well combined. Add the lemon juice, lemon zest, heavy cream, coconut flour, and baking powder, mixing until smooth and no lumps remain.

Bake the Squares: Pour the lemon filling over the pre-baked crust, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the filling is set and slightly golden around the edges. The center should no longer be jiggly.

Cool and Chill: Remove from the oven and allow the bars to cool completely in the pan. Once cooled, refrigerate for at least 2 hours (or overnight) to firm up.

Serve: Lift the parchment paper to remove the bars from the pan. Cut into squares and dust with additional powdered erythritol if desired. Enjoy chilled or at room temperature.

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