Keto Recipes




  • 1 ½ cups almond flour
  • ¼ cup powdered erythritol (or preferred keto sweetener)
  • ¼ cup melted butter
  • 1 tsp vanilla extract


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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