Keto Recipes
KETO CREAMY LEMON SQUARES

Ingredients:-
Crust:
- 1 ½ cups almond flour
- ¼ cup powdered erythritol (or preferred keto sweetener)
- ¼ cup melted butter
- 1 tsp vanilla extract
Filling:
- ½ cup fresh lemon juice (about 3-4 lemons)
- 1 tbsp lemon zest
- ½ cup powdered erythritol (or preferred keto sweetener)
- 4 large eggs
- ½ cup heavy cream
- 2 tbsp coconut flour
Instructions:-
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal.
- Prepare the Crust:
- In a medium bowl, mix together the almond flour, powdered erythritol, melted butter, and vanilla extract until well combined.
- Press the mixture evenly into the bottom of the prepared baking dish.
- Bake the crust for about 10-12 minutes, or until it’s lightly golden. Remove from the oven and set aside to cool.
- Prepare the Filling:
- In a large bowl, whisk together the lemon juice, lemon zest, powdered erythritol, and eggs until smooth.
- Add the heavy cream and coconut flour, and whisk until fully combined and no lumps remain.
- Bake the Lemon Squares:
- Pour the filling over the pre-baked crust.
- Bake for 20-25 minutes, or until the filling is set and the edges are lightly golden. The center should still be slightly jiggly.
- Cool and Serve:
- Let the lemon squares cool completely in the baking dish.
- Once cooled, refrigerate for at least 2 hours to fully set.
- Lift the lemon squares out of the dish using the parchment paper overhang. Cut into squares before serving.
- Optional:
- Dust with a little powdered erythritol before serving for an extra touch of sweetness.
Enjoy your Keto Creamy Lemon Squares! Let me know how they turn out!