Keto Lemon Cream Bars – Bright, Tangy, and Low-Carb
If you’re craving a bright, lemony dessert without the sugar crash, these Keto Lemon Cream Bars are the answer. They’re creamy, zesty, and satisfyingly rich, with a buttery almond crust that pairs perfectly with a smooth lemon filling. The texture is a cross between cheesecake and custard—light, silky, and addicting.
Best of all, they’re simple to make and use pantry staples for low-carb baking. Bring them to a gathering, or keep a batch in the fridge for a weekday treat.
Ingredients
Method
- Prep your pan: Heat the oven to 325°F (163°C). Line an 8x8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment and sides.
- Mix the crust: In a bowl, combine 1 1/2 cups almond flour, 1/4 cup powdered sweetener, a pinch of salt, and 6 tablespoons melted butter. Stir until the mixture looks like damp sand and holds when pressed.
- Press and prebake: Press the crust mixture evenly into the pan. Dock lightly with a fork. Bake for 10–12 minutes until just set and lightly golden at the edges. Let it cool for 5 minutes while you make the filling.
- Beat the cream cheese: In a mixing bowl, beat 12 ounces softened cream cheese with 1/2 cup powdered sweetener until very smooth and no lumps remain, about 1–2 minutes. Scrape down the bowl.
- Add liquids and flavor: Beat in 1/3 cup heavy cream, 2 teaspoons lemon zest, 1/3 cup fresh lemon juice, and 1 teaspoon vanilla. If using, add a tiny pinch of xanthan gum. Taste and adjust sweetness with a few drops of liquid stevia if desired.
- Add the eggs: Beat in 2 large eggs, one at a time, on low speed. Mix just until combined. Avoid overmixing to minimize air bubbles.
- Fill and bake: Pour the filling over the warm crust. Tap the pan gently on the counter to release bubbles. Bake at 325°F (163°C) for 20–25 minutes, until the edges are set and the center has a slight jiggle.
- Cool and chill: Let the bars cool to room temperature in the pan. Then cover and chill for at least 3 hours, preferably overnight, to fully set and develop flavor.
- Slice and serve: Use the parchment overhang to lift the slab from the pan. Cut into 16 squares with a sharp knife, wiping the blade between cuts. Optionally dust with a little powdered sweetener and extra lemon zest.
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Why This Recipe Works
These bars keep it simple. The crust is made from almond flour, butter, and a zero-sugar sweetener, so it bakes up tender and slightly crisp without becoming crumbly.
The filling combines cream cheese, eggs, and lemon for a creamy, tangy layer that sets beautifully without flour or starch.
Using powdered sweetener keeps the filling smooth, while fresh lemon zest adds bright flavor without extra carbs. A quick prebake on the crust prevents soggy bottoms, and a low, even oven temp helps the filling set without cracks. The result is a clean bite, bold lemon notes, and a dessert that feels special but doesn’t blow your macros.
What You’ll Need
- Almond flour: For the crust; gives a tender, nutty base.
- Unsalted butter: Melted, to bind the crust and add richness.
- Powdered erythritol or allulose: Sweetens the crust and filling without grittiness.
Powdered is key.
- Salt: A pinch balances sweetness.
- Cream cheese: Softened; the base of the creamy filling.
- Eggs: Help the filling set with a custard-like texture.
- Heavy cream: Adds silkiness and helps avoid a dry texture.
- Fresh lemon zest: For bright, aromatic lemon flavor.
- Fresh lemon juice: Use freshly squeezed for the best taste.
- Vanilla extract: Rounds out the flavors.
- Optional: Xanthan gum (a pinch): For extra smoothness and stability.
- Optional: A few drops of liquid stevia or monk fruit: If you prefer a sweeter finish.
Step-by-Step Instructions
- Prep your pan: Heat the oven to 325°F (163°C). Line an 8×8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment and sides.
- Mix the crust: In a bowl, combine 1 1/2 cups almond flour, 1/4 cup powdered sweetener, a pinch of salt, and 6 tablespoons melted butter.
Stir until the mixture looks like damp sand and holds when pressed.
- Press and prebake: Press the crust mixture evenly into the pan. Dock lightly with a fork. Bake for 10–12 minutes until just set and lightly golden at the edges.
Let it cool for 5 minutes while you make the filling.
- Beat the cream cheese: In a mixing bowl, beat 12 ounces softened cream cheese with 1/2 cup powdered sweetener until very smooth and no lumps remain, about 1–2 minutes. Scrape down the bowl.
- Add liquids and flavor: Beat in 1/3 cup heavy cream, 2 teaspoons lemon zest, 1/3 cup fresh lemon juice, and 1 teaspoon vanilla. If using, add a tiny pinch of xanthan gum.
Taste and adjust sweetness with a few drops of liquid stevia if desired.
- Add the eggs: Beat in 2 large eggs, one at a time, on low speed. Mix just until combined. Avoid overmixing to minimize air bubbles.
- Fill and bake: Pour the filling over the warm crust.
Tap the pan gently on the counter to release bubbles. Bake at 325°F (163°C) for 20–25 minutes, until the edges are set and the center has a slight jiggle.
- Cool and chill: Let the bars cool to room temperature in the pan. Then cover and chill for at least 3 hours, preferably overnight, to fully set and develop flavor.
- Slice and serve: Use the parchment overhang to lift the slab from the pan.
Cut into 16 squares with a sharp knife, wiping the blade between cuts. Optionally dust with a little powdered sweetener and extra lemon zest.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days. Keep a sheet of parchment between layers to prevent sticking.
- Freezer: Freeze bars on a tray until firm, then transfer to a freezer bag with parchment between pieces.
They keep well for 2 months. Thaw in the fridge overnight.
- Serving: For the best texture, serve chilled or let sit at room temperature for 10 minutes before eating.
Why This is Good for You
These bars give you the satisfaction of dessert with far fewer carbs than traditional lemon bars. They’re made with almond flour, which brings healthy fats and a bit of protein.
The cream cheese and heavy cream add a dose of satiating fat, helping prevent sugar spikes and crashes.
Choosing low-carb sweeteners keeps the net carbs low without sacrificing flavor. Fresh lemon juice and zest bring vitamin C and a clean, bright taste. It’s a dessert that can fit into a keto or low-carb lifestyle while still feeling indulgent.
Pitfalls to Watch Out For
- Gritty texture: Use powdered sweetener.
Granulated can leave the filling grainy.
- Cracked top: Overbaking or high oven temp can cause cracks. Pull the bars when the center still jiggles slightly.
- Runny filling: Don’t skip chilling. The bars need time in the fridge to set properly.
- Too tart or too sweet: Taste the filling before adding eggs.
Adjust with extra sweetener or lemon juice to your preference.
- Sticking to the pan: Line with parchment and leave overhang. It makes removal and slicing easier.
- Oily crust: Measure butter accurately and don’t overbake the crust before adding the filling.
Variations You Can Try
- Coconut twist: Swap 1/2 cup of the almond flour for unsweetened shredded coconut in the crust for a tropical note.
- Meyer lemon bars: Use Meyer lemons for a sweeter, floral flavor. Reduce sweetener slightly if needed.
- Lemon-blueberry: Scatter a handful of fresh blueberries over the prebaked crust before pouring in the filling.
- Lemon-lime: Replace half the lemon juice with lime juice and add lime zest for a brighter tang.
- Lemon poppy seed: Stir 1 teaspoon poppy seeds into the filling for subtle crunch and a bakery-style touch.
- Dairy-light option: Swap half the cream cheese for full-fat ricotta for a lighter texture.
Drain ricotta well.
FAQ
Can I use coconut flour instead of almond flour?
Not as a direct swap. Coconut flour absorbs much more liquid and would make the crust dry and crumbly. If you must use coconut flour, look for a crust recipe specifically formulated for it.
Which sweetener works best?
Powdered allulose or powdered erythritol both work.
Allulose gives the smoothest texture and no cooling aftertaste, but it may brown slightly faster. Powdered monk fruit blends that use erythritol are fine too.
How do I know when the bars are done baking?
The edges should be set and the center should have a slight jiggle when you gently shake the pan. If it looks liquid in the middle, give it a few more minutes.
Avoid baking until fully firm in the center or it may crack once cooled.
Can I make these bars dairy-free?
It’s tricky, but possible. Use a dairy-free cream cheese alternative and full-fat coconut cream instead of heavy cream. Expect a slightly different texture and flavor.
What’s the carb count per bar?
It will vary by brand and sweetener, but as a ballpark, each of 16 bars typically has about 3–4g net carbs.
For accuracy, plug your exact ingredients into a nutrition calculator.
Do I need the xanthan gum?
No. It’s optional. A tiny pinch helps create a smoother, more stable filling, but the recipe sets well without it.
Can I double the recipe?
Yes.
Use a 9×13-inch pan, and add a few extra minutes to the bake time. Watch for the same visual cues: set edges and a gentle jiggle in the center.
Final Thoughts
Keto Lemon Cream Bars bring bright flavor, creamy texture, and an easy method together in one reliable recipe. They’re simple enough for a weeknight and elegant enough for guests.
Once you try them, you’ll want to keep lemons and cream cheese on hand for the next batch. Make them your own with a variation or two, and enjoy a dessert that loves you back.
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