Keto Creamy Lemon Squares are a delightful and zesty dessert that combines a buttery almond flour crust with a tangy, creamy lemon filling. Not only are these squares delicious, but they’re also low in carbohydrates, making them an excellent choice for those following a ketogenic or low-carb diet. Enjoy the burst of citrusy flavor in every bite without the guilt.

Recipe: Keto Creamy Lemon Squares

For the Crust:
1 1/2 cups almond flour
1/4 cup powdered erythritol (or your preferred keto-friendly sweetener)
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
A pinch of salt
For the Lemon Filling:
1 cup fresh lemon juice (from about 4-5 lemons)
Zest of 2 lemons
4 large eggs
1/2 cup powdered erythritol
1/4 cup heavy cream
1/4 cup almond flour
1/4 teaspoon xanthan gum (optional, for texture)
A pinch of salt
Nutrition Facts (Per Serving – Makes 12 servings):

Calories: 190
Total Fat: 16g
Saturated Fat: 6g
Cholesterol: 80mg
Sodium: 50mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugars: 2g
Protein: 5g


This recipe makes approximately 12 servings.

  1. Preheat the Oven:
    The oven should be preheated to a temperature of 325°F (160°C). Prepare the 8×8 inch (20×20 cm) baking dish by greasing it or lining it with parchment paper for convenient removal.
  2. Prepare the Crust:
    In a mixing bowl, combine the almond flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Mix until a dough forms.
  3. Press the Crust:
    The dough should be evenly pressed into the bottom of the baking dish in order to create the crust.
  4. Bake the Crust:
    The crust should be baked in the preheated oven for approximately 12-15 minutes, or until it exhibits a slight golden hue. Retrieve the item from the oven and allow it to cool to a moderate temperature.
  5. Make the Lemon Filling:
    In a separate bowl, whisk together the lemon juice, lemon zest, eggs, powdered erythritol, heavy cream, almond flour, xanthan gum (if using), and a pinch of salt. Whisk until well combined.
  6. Pour Over the Crust:
    Pour the lemon filling over the pre-baked crust.
  7. Bake Again:
    Place the baking dish back in the oven and bake for 20-25 minutes, or until the filling is set, with just a slight jiggle in the center.
  8. Cool and Chill:
    Allow the lemon squares to cool in the baking dish, then refrigerate for at least 2 hours to firm up.
  9. Cut into Squares:
    Once chilled, cut the dessert into squares.
  10. Serve:
    Serve your Keto Creamy Lemon Squares chilled, and consider dusting with a bit of powdered erythritol or a garnish of fresh lemon zest for added flair.
  11. Enjoy:
    Enjoy the refreshing and creamy flavor of these Keto Creamy Lemon Squares, guilt-free and bursting with citrusy goodness!