Instructions
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.
Storage Methods
Refrigeration: Store the lemon squares in an airtight container in the refrigerator for up to 5 days. This will help maintain their freshness and flavor.
Freezing: These bars freeze well! Wrap individual squares in plastic wrap, then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Variations
Berry Addition: Add a layer of fresh berries like raspberries or blueberries on top of the crust before pouring the lemon filling for a fruity twist.
Coconut Flour Crust: For a nut-free version, substitute almond flour with coconut flour in the crust, but reduce the amount as coconut flour absorbs more moisture.
Extra Creamy: For an even creamier filling, add 2 oz of softened cream cheese to the lemon filling mixture and blend until smooth.
Health Benefits of Ingredients
Almond Flour: A low-carb, gluten-free flour that’s high in protein, healthy fats, and vitamin E. Almond flour is a great alternative to traditional flour, making these squares keto-friendly.
Lemon: Packed with vitamin C, lemons provide antioxidant benefits and help support the immune system. They also add a refreshing, zesty flavor without any carbs.
Eggs: Rich in protein and essential nutrients like vitamin D and choline, eggs help to create a smooth and creamy filling while providing important health benefits.
Coconut Flour: A high-fiber, low-carb flour that helps to thicken the filling without adding gluten or significant carbs. It’s also a good source of MCTs (medium-chain triglycerides), which can boost energy and support ketosis.
Erythritol: A low-calorie sweetener that doesn’t spike blood sugar levels, making it ideal for keto baking. It also doesn’t contribute to tooth decay and has a cooling effect, which pairs well with the refreshing lemon flavor.
Keto Creamy Lemon Squares are not just a dessert but a celebration of bright, tangy flavors in a low-carb form. They offer a perfect balance of sweetness and tartness with a creamy texture that’s sure to satisfy any craving for a light and refreshing treat. Whether you’re following a keto diet or simply looking for a healthier dessert option, these lemon squares are a delicious way to enjoy a classic favorite without the guilt.Dairy & Eggs
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