Keto Lemon Cream Pie Bars – Bright, Creamy, and Low-Carb
These Keto Lemon Cream Pie Bars bring sunshine to dessert without the sugar crash. They’re zesty, creamy, and surprisingly easy to make at home. Imagine a buttery almond crust topped with a smooth lemon cream layer that sets perfectly in the fridge.
These bars taste like classic lemon pie, only lighter, cleaner, and totally keto-friendly. They’re great for gatherings, meal prep, or just a weeknight treat when you want something special.
Ingredients
Method
- Prep the pan. Line an 8x8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting. Preheat the oven to 350°F (175°C).
- Mix the crust. In a bowl, stir together almond flour, granular sweetener, and salt. Add melted butter and vanilla, then mix until the texture resembles damp sand and clumps when pressed.
- Press and bake. Press the mixture firmly and evenly into the prepared pan. Use the bottom of a measuring cup to compact it. Bake for 12–15 minutes, until lightly golden at the edges. Cool completely.
- Soften the cream cheese. While the crust cools, beat the softened cream cheese with the powdered sweetener until smooth and fluffy, 1–2 minutes. No lumps should remain.
- Whip the cream. In a separate bowl, whip the cold heavy cream to soft peaks. Don’t overbeat—soft, billowy peaks are perfect.
- Optional gelatin step. If you want extra firm bars, bloom the gelatin in 1 tablespoon cold water for 5 minutes, then gently warm until dissolved (microwave 5–10 seconds). Let cool slightly before adding.
- Make the lemon cream. Add lemon juice, zest, vanilla, and a pinch of salt to the cream cheese mixture. Beat until smooth. If using gelatin, beat it in now. Gently fold in the whipped cream until fully combined and smooth.
- Assemble. Spread the lemon cream over the cooled crust. Smooth the top with an offset spatula. Sprinkle with a little extra zest for color.
- Chill to set. Refrigerate for at least 4 hours, preferably overnight. The longer chill helps the bars slice cleanly and improves the flavor.
- Slice and serve. Lift out using the parchment overhang. Cut into 16 squares with a sharp knife, wiping the blade between cuts. Garnish with a thin lemon slice or a few berries if you like.
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Why This Recipe Works
These bars use almond flour for a sturdy, flavorful crust that stays crisp enough to hold the creamy topping. The filling gets its tang from fresh lemon juice and zest, balancing the sweetness of a keto sweetener.
Cream cheese and heavy cream create a silky texture without needing cornstarch or flour. Best of all, it chills to perfection, so you get clean slices and a dessert that actually tastes better after a few hours in the fridge.
Ingredients
- For the crust:
- 1 3/4 cups fine almond flour
- 3 tablespoons granular erythritol or allulose (or your preferred keto sweetener)
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- For the lemon cream filling:
- 8 ounces cream cheese, softened
- 2/3 cup powdered erythritol or allulose
- 3/4 cup heavy whipping cream, cold
- 1/2 cup fresh lemon juice (about 3–4 lemons)
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/2 teaspoon unflavored powdered gelatin for extra firmness
- To finish:
- Extra lemon zest for garnish
- Thin lemon slices or berries (optional)
How to Make It
- Prep the pan. Line an 8×8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting. Preheat the oven to 350°F (175°C).
- Mix the crust. In a bowl, stir together almond flour, granular sweetener, and salt.
Add melted butter and vanilla, then mix until the texture resembles damp sand and clumps when pressed.
- Press and bake. Press the mixture firmly and evenly into the prepared pan. Use the bottom of a measuring cup to compact it. Bake for 12–15 minutes, until lightly golden at the edges.
Cool completely.
- Soften the cream cheese. While the crust cools, beat the softened cream cheese with the powdered sweetener until smooth and fluffy, 1–2 minutes. No lumps should remain.
- Whip the cream. In a separate bowl, whip the cold heavy cream to soft peaks. Don’t overbeat—soft, billowy peaks are perfect.
- Optional gelatin step. If you want extra firm bars, bloom the gelatin in 1 tablespoon cold water for 5 minutes, then gently warm until dissolved (microwave 5–10 seconds).
Let cool slightly before adding.
- Make the lemon cream. Add lemon juice, zest, vanilla, and a pinch of salt to the cream cheese mixture. Beat until smooth. If using gelatin, beat it in now.
Gently fold in the whipped cream until fully combined and smooth.
- Assemble. Spread the lemon cream over the cooled crust. Smooth the top with an offset spatula. Sprinkle with a little extra zest for color.
- Chill to set. Refrigerate for at least 4 hours, preferably overnight.
The longer chill helps the bars slice cleanly and improves the flavor.
- Slice and serve. Lift out using the parchment overhang. Cut into 16 squares with a sharp knife, wiping the blade between cuts. Garnish with a thin lemon slice or a few berries if you like.
How to Store
Keep the bars covered in the fridge for up to 5 days.
For best texture, store them in a single layer or with parchment between layers. You can freeze them for 1–2 months. Freeze on a sheet pan first, then transfer to an airtight container.
Thaw in the fridge overnight before serving.
Benefits of This Recipe
- Keto-friendly and low sugar: Uses low-carb sweeteners to keep carbs down while still tasting like a bakery dessert.
- Bright, fresh flavor: Real lemon juice and zest give clean citrus notes without artificial taste.
- No complicated steps: A simple press-in crust and a no-bake filling make it beginner-friendly.
- Make-ahead friendly: The bars taste better after chilling and are easy to serve to guests.
- Customizable: You can adjust the sweetness or tartness to match your preferences.
Common Mistakes to Avoid
- Not cooling the crust fully: Warm crust can melt the filling and cause a greasy layer. Let it cool to room temperature.
- Overbeating the cream: If your cream turns grainy, the filling won’t be silky. Stop at soft peaks.
- Skipping the chill time: These bars need time to set.
Cutting too early leads to messy slices.
- Using bottled lemon juice: Fresh lemon juice and zest make a big difference in flavor and aroma.
- Using the wrong sweetener form: Powdered sweetener blends smoothly in the filling; granular can taste gritty.
Alternatives
- Nut-free crust: Swap almond flour for sunflower seed flour one-to-one. Taste and adjust sweetener to balance any earthy notes.
- Dairy-free option: Use a dairy-free cream cheese and full-fat coconut cream. Note that flavor and firmness will differ slightly.
A touch of gelatin helps stability.
- Sweetener swaps: Allulose gives the smoothest texture, erythritol is crisper but can cool the palate. A blend often works best. Adjust to taste.
- Lemon-lime twist: Use half lemon juice and half lime juice, plus both zests, for a bright citrus blend.
- Extra tang: Add 1–2 tablespoons sour cream to the filling for a cheesecake-like edge.
- No-bake crust: Mix almond flour, sweetener, melted butter, and a pinch of cinnamon.
Chill to set. It’s softer but saves oven time.
FAQ
Can I use coconut flour instead of almond flour?
No, coconut flour behaves very differently and will make the crust dry and crumbly. If you need a substitute, try sunflower seed flour for a similar result.
How do I prevent a gritty texture in the filling?
Use powdered sweetener and beat it well with the cream cheese until completely smooth.
Allulose dissolves the best and leaves no cooling effect.
Do I have to use gelatin?
Not required. The bars set well without it, especially after an overnight chill. Gelatin is helpful if you want very clean, firm slices for transport or warm rooms.
Can I make this ahead for a party?
Yes.
Make it 1–2 days ahead, keep covered in the fridge, and slice just before serving. The flavors meld and improve with time.
How many carbs per bar?
It varies by ingredients and sweetener brand. As a ballpark, each bar often lands around 3–4 net carbs when cut into 16 pieces.
Calculate with your exact products for accuracy.
What if my filling is too loose?
Chill longer, at least 6 hours. If it’s still soft, next time add the optional gelatin, or whip the cream a bit more (but not to butter). Also check that you measured lemon juice correctly.
Can I use Meyer lemons?
Yes, Meyer lemons are sweeter and less acidic, so you might reduce the sweetener slightly or keep it the same for a softer tartness.
Taste the filling and adjust.
How do I get clean slices?
Chill overnight, use a sharp knife, and wipe the blade between cuts. If needed, briefly warm the knife under hot water and dry it before slicing.
In Conclusion
Keto Lemon Cream Pie Bars deliver all the bright, creamy flavor of classic lemon pie with a low-carb twist. The almond crust and silky lemon filling come together with minimal fuss and chill into neat, shareable squares.
Keep a pan in the fridge for easy desserts, afternoon treats, or a cheerful finish to a weekend meal. Fresh, simple, and satisfying—these bars are the kind of keto dessert you’ll make on repeat.
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