Keto Lemon Vanilla Cream Squares – Bright, Creamy, and Low-Carb
These Keto Lemon Vanilla Cream Squares are that perfect mix of bright lemon and silky vanilla you crave without the sugar crash. The base is buttery and almond-rich, the filling is smooth and tangy, and everything sets into clean, tidy squares you can serve at brunch or keep as a weekday treat. They’re easy to make, light on carbs, and surprisingly satisfying.
If you like lemon bars but want something creamier and more balanced, this is your recipe. Simple ingredients, reliable texture, and a flavor that feels fresh and uplifting.
Ingredients
Method
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Make the crust: In a bowl, mix 2 cups almond flour, 1/3 cup granulated keto sweetener, a pinch of salt, and 6 tablespoons melted butter. Stir until it’s evenly moistened and crumbly.
- Press and pre-bake: Press the crust mixture firmly into the prepared pan in an even layer. Bake for 10–12 minutes, until the edges are just turning golden. Set aside to cool slightly.
- Beat the cream cheese: In a mixing bowl, beat 12 ounces softened cream cheese with 1/2 cup granulated keto sweetener on medium until smooth and fluffy, about 1–2 minutes.
- Add the liquids: Beat in 1/3 cup heavy cream, 2 teaspoons vanilla extract, 1/3 cup fresh lemon juice, and 1–2 teaspoons lemon zest. Mix until silky and combined, scraping the bowl as needed.
- Incorporate the eggs: Add 3 large eggs, one at a time, mixing on low just until blended. Do not overmix; you want minimal air bubbles for a smooth set.
- Pour and smooth: Pour the filling over the warm crust. Tap the pan gently on the counter to release air bubbles and smooth the top with a spatula.
- Bake: Bake at 325°F (165°C) for 20–25 minutes, until the edges look set and the center still has a slight jiggle. The surface should not brown.
- Cool and chill: Let the pan cool completely on a rack. Refrigerate at least 4 hours, preferably overnight, to set fully.
- Slice and serve: Lift out using the parchment overhang. Use a warm knife (wipe between cuts) to slice into squares. Dust lightly with powdered keto sweetener if you like.
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What Makes This Recipe So Good
- Bright, clean flavor: Fresh lemon juice and zest keep the filling lively without being sour.
- Ultra-creamy filling: Cream cheese, eggs, and vanilla blend into a velvety layer that sets beautifully.
- Low-carb and gluten-free: Almond flour crust and keto-friendly sweetener make this a dessert you can enjoy on a keto or low-carb plan.
- Great make-ahead dessert: The texture improves after a chill, so it’s perfect for prepping the day before.
- Balanced sweetness: Not cloying, not bland—just enough sweetness to complement the lemon and vanilla.
Shopping List
- Almond flour (finely ground, blanched preferred)
- Unsalted butter
- Granulated erythritol or allulose (or a blend; choose a 1:1 sugar replacement)
- Cream cheese (full-fat, softened)
- Heavy cream
- Large eggs
- Fresh lemon juice (from 2–3 lemons)
- Lemon zest (from 1–2 lemons)
- Vanilla extract
- Sea salt
- Powdered keto sweetener (optional, for dusting)
- Parchment paper (for lining the pan)
Step-by-Step Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving overhang for easy lifting.
Lightly grease the parchment.
- Make the crust: In a bowl, mix 2 cups almond flour, 1/3 cup granulated keto sweetener, a pinch of salt, and 6 tablespoons melted butter. Stir until it’s evenly moistened and crumbly.
- Press and pre-bake: Press the crust mixture firmly into the prepared pan in an even layer. Bake for 10–12 minutes, until the edges are just turning golden.
Set aside to cool slightly.
- Beat the cream cheese: In a mixing bowl, beat 12 ounces softened cream cheese with 1/2 cup granulated keto sweetener on medium until smooth and fluffy, about 1–2 minutes.
- Add the liquids: Beat in 1/3 cup heavy cream, 2 teaspoons vanilla extract, 1/3 cup fresh lemon juice, and 1–2 teaspoons lemon zest. Mix until silky and combined, scraping the bowl as needed.
- Incorporate the eggs: Add 3 large eggs, one at a time, mixing on low just until blended. Do not overmix; you want minimal air bubbles for a smooth set.
- Pour and smooth: Pour the filling over the warm crust.
Tap the pan gently on the counter to release air bubbles and smooth the top with a spatula.
- Bake: Bake at 325°F (165°C) for 20–25 minutes, until the edges look set and the center still has a slight jiggle. The surface should not brown.
- Cool and chill: Let the pan cool completely on a rack. Refrigerate at least 4 hours, preferably overnight, to set fully.
- Slice and serve: Lift out using the parchment overhang.
Use a warm knife (wipe between cuts) to slice into squares. Dust lightly with powdered keto sweetener if you like.
Storage Instructions
- Refrigerator: Store in an airtight container for 5–6 days. Keep them chilled to maintain firmness.
- Freezer: Freeze individually on a tray, then transfer to a freezer-safe bag for up to 2 months.
Thaw overnight in the fridge.
- Serving from cold: For the creamiest texture, let the squares sit at room temperature for 10–15 minutes before serving.
Benefits of This Recipe
- Keto-friendly macros: Low net carbs thanks to almond flour and sugar substitutes.
- Steady energy: Healthy fats and protein help keep you satisfied longer.
- Gluten-free and grain-free: Great for those avoiding wheat without sacrificing flavor.
- Simple method: No water baths or complicated steps—just mix, bake, chill.
- Reliable texture: The combination of cream cheese and eggs gives a consistent, creamy set.
What Not to Do
- Don’t overbake: If you wait for the center to be firm in the oven, it will turn dry and grainy after chilling.
- Don’t skip the chill: The filling needs time to set. Cutting too soon leads to messy slices.
- Don’t use cold cream cheese: Cold blocks create lumps in the batter. Soften at room temp first.
- Don’t pack the crust too loose: Press it firmly so it doesn’t crumble when sliced.
- Don’t use bottled lemon juice: Fresh juice and zest make a noticeable difference in flavor.
Variations You Can Try
- Lemon-Blueberry: Scatter 1/2 cup fresh blueberries over the crust before adding the filling.
Bake as directed.
- Meyer Lemon: Use Meyer lemons for a sweeter, floral edge. Reduce sweetener slightly if your lemons are very mild.
- Coconut Cream Twist: Swap half the heavy cream with canned coconut cream and add 1/4 teaspoon coconut extract.
- Lemon-Lime: Replace half the lemon juice with fresh lime juice and add a touch more zest for a citrusy punch.
- Almond-Vanilla: Add 1/4 teaspoon almond extract to the filling and top with toasted sliced almonds after chilling.
FAQ
Can I use coconut flour instead of almond flour?
Coconut flour won’t work as a 1:1 swap; it absorbs far more liquid and will make the crust dry and crumbly. If you must use coconut flour, you’ll need a different crust formula designed for it.
Which sweetener is best for the filling?
Allulose gives the smoothest texture and minimal cooling aftertaste.
Erythritol blends can work well too, especially in the crust. For the filling, a powdered form helps dissolve more easily.
How do I know when the filling is done?
Look for set edges and a center that wobbles slightly when you gently nudge the pan. If the surface starts to brown or crack, it’s overbaked.
Can I make this dairy-free?
You can try dairy-free cream cheese and coconut cream.
Texture may be slightly softer, but chilling overnight helps. Use a plant-based butter substitute for the crust.
What pan size works if I don’t have an 8×8?
A 9×9 pan yields thinner squares and may bake a bit faster. For a 9×13 pan, double the recipe and watch the bake time, adding a few extra minutes as needed.
How do I prevent cracks?
Don’t overmix after adding eggs, bake at a moderate temperature, and avoid overbaking.
Cooling gradually on the counter before refrigerating also helps.
Can I add more lemon juice for stronger flavor?
Yes, but add it gradually. Too much liquid can loosen the filling. For a stronger hit, increase the zest instead—it boosts flavor without affecting texture.
Do these travel well?
Yes, if fully chilled.
Keep them cold in a sealed container with a cold pack, and slice at your destination for the cleanest edges.
Final Thoughts
Keto Lemon Vanilla Cream Squares are the kind of dessert that feels special without being fussy. The lemon keeps things bright, the vanilla adds warmth, and the creamy texture makes each bite satisfying. Whether you’re hosting, meal-prepping, or just want a clean, low-carb treat, this recipe delivers every time.
Make a pan today, chill it overnight, and you’ll have a sweet, zesty square ready whenever the craving hits.
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