Keto Lemon Cream Squares – Bright, Tangy, and Low-Carb
If you love lemon desserts but want to keep things low-carb, these Keto Lemon Cream Squares hit the sweet spot. They’re creamy, tangy, and just the right amount of indulgent without the sugar crash. The buttery almond crust pairs perfectly with a silky lemon cream topping that sets up beautifully in the fridge.
Whether you’re serving guests or prepping a treat for the week, this recipe is simple to make and reliably delicious.
Ingredients
Method
- Prep the pan. Line an 8x8-inch square pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides if needed.
- Make the crust. In a bowl, mix 2 cups almond flour, 1/3 cup powdered sweetener, a pinch of sea salt, and 6 tablespoons melted butter. Stir until the mixture looks like damp sand and holds when pressed.
- Press and bake. Press the crust mixture firmly into the pan in an even layer. Bake at 350°F (175°C) for 10–12 minutes, until lightly golden at the edges. Cool completely.
- Soften the cream cheese. In a large bowl, beat 12 ounces softened cream cheese with 1/2 cup powdered sweetener until smooth and fluffy, about 1–2 minutes.
- Add lemon and vanilla. Mix in 1 tablespoon fresh lemon zest, 3 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. Taste and adjust sweetness or lemon to your liking. Add a few drops of lemon extract for extra zing if desired.
- Whip the cream. In a separate bowl, whip 3/4 cup heavy whipping cream to soft peaks. Don’t overbeat; it should be smooth and airy.
- Optional stability step. If you want a firmer set, sprinkle 1 teaspoon powdered gelatin over 2 tablespoons cold water. Let bloom for 5 minutes. Gently warm until dissolved (microwave 10–15 seconds). Cool slightly, then whisk into the lemon cream mixture.
- Fold and layer. Gently fold the whipped cream into the lemon cream until fully combined and silky. Spread evenly over the cooled crust.
- Chill to set. Cover and refrigerate for at least 3–4 hours, or overnight for the cleanest slices.
- Slice and serve. Lift out using the parchment overhang. Cut into 16 squares. Garnish with extra lemon zest if you like.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
This recipe balances rich and fresh. The almond flour crust gives a sturdy, cookie-like base with a hint of buttery flavor. The lemon cream layer uses cream cheese and heavy cream for a smooth, cheesecake-style texture without baking.
Lemon zest and juice bring bright flavor that cuts through the richness, so each bite tastes clean and satisfying.
It’s also flexible. You can tweak the sweetness, adjust the tartness, and make it dairy-free if needed. Most importantly, it’s keto-friendly, with low net carbs and high fat to keep you on track.
Shopping List
- Almond flour (blanched, fine)
- Unsalted butter
- Powdered erythritol or powdered allulose (keto-friendly sweetener)
- Sea salt
- Cream cheese (full-fat, softened)
- Heavy whipping cream
- Fresh lemons (for juice and zest)
- Vanilla extract
- Unflavored powdered gelatin (optional, for extra stability)
- Lemon extract (optional, for stronger lemon flavor)
Step-by-Step Instructions
- Prep the pan. Line an 8×8-inch square pan with parchment paper, leaving overhang for easy lifting.
Lightly grease the sides if needed.
- Make the crust. In a bowl, mix 2 cups almond flour, 1/3 cup powdered sweetener, a pinch of sea salt, and 6 tablespoons melted butter. Stir until the mixture looks like damp sand and holds when pressed.
- Press and bake. Press the crust mixture firmly into the pan in an even layer. Bake at 350°F (175°C) for 10–12 minutes, until lightly golden at the edges.
Cool completely.
- Soften the cream cheese. In a large bowl, beat 12 ounces softened cream cheese with 1/2 cup powdered sweetener until smooth and fluffy, about 1–2 minutes.
- Add lemon and vanilla. Mix in 1 tablespoon fresh lemon zest, 3 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract. Taste and adjust sweetness or lemon to your liking. Add a few drops of lemon extract for extra zing if desired.
- Whip the cream. In a separate bowl, whip 3/4 cup heavy whipping cream to soft peaks.
Don’t overbeat; it should be smooth and airy.
- Optional stability step. If you want a firmer set, sprinkle 1 teaspoon powdered gelatin over 2 tablespoons cold water. Let bloom for 5 minutes. Gently warm until dissolved (microwave 10–15 seconds).
Cool slightly, then whisk into the lemon cream mixture.
- Fold and layer. Gently fold the whipped cream into the lemon cream until fully combined and silky. Spread evenly over the cooled crust.
- Chill to set. Cover and refrigerate for at least 3–4 hours, or overnight for the cleanest slices.
- Slice and serve. Lift out using the parchment overhang. Cut into 16 squares.
Garnish with extra lemon zest if you like.
How to Store
Keep the squares covered in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer until solid, then store in an airtight container for up to 2 months. Thaw in the fridge for a few hours before serving.
Benefits of This Recipe
- Low-carb and keto-friendly: Uses almond flour and sugar-free sweetener to keep net carbs low.
- No-bake filling: The creamy layer sets in the fridge, making it convenient and foolproof.
- Customizable sweetness and tartness: Adjust lemon and sweetener to match your taste.
- Make-ahead friendly: Sets better overnight and slices more cleanly the next day.
- Gluten-free: Naturally grain-free crust.
Pitfalls to Watch Out For
- Warm crust + soft filling: If the crust isn’t fully cooled, the filling can get melty and won’t set right.
- Overbeating the cream: Whipping past soft peaks can make the texture grainy.
Stop at soft, billowy peaks.
- Not enough chill time: Rushing the set can lead to messy slices. Give it at least 3–4 hours.
- Using granular sweetener in the filling: It may feel gritty. Choose powdered erythritol or allulose for smoothness.
- Too much lemon juice: Extra acid can loosen the filling.
If you want more lemon flavor, use zest or a few drops of lemon extract.
Variations You Can Try
- Dairy-free: Use dairy-free cream cheese and coconut cream instead of heavy cream. Swap butter for coconut oil in the crust.
- Meyer lemon: Slightly sweeter and floral. Reduce sweetener by 1–2 tablespoons if using Meyer lemons.
- Coconut-lemon: Add 1/3 cup unsweetened shredded coconut to the crust and a few drops of coconut extract to the filling.
- Blueberry swirl: Fold a small handful of fresh blueberries into the filling or swirl in a spoonful of sugar-free blueberry sauce before chilling.
- Key lime twist: Swap lemon juice and zest for lime for a bright Key lime vibe.
- Extra firm bars: Use the gelatin step and increase to 1.5 teaspoons for ultra-clean slices, great for parties.
FAQ
Can I use coconut flour instead of almond flour?
No, coconut flour is much more absorbent and won’t swap 1:1.
If you must use it, you’ll need far less and more fat to hold it together. For best results, stick with almond flour.
Which sweetener works best?
Powdered erythritol or powdered allulose both work well. Allulose gives a slightly softer texture and no cooling effect, while erythritol sets a bit firmer.
Avoid liquid sweeteners in the filling, as they can thin it too much.
Do I have to use gelatin?
No. The bars will set without it, especially if chilled overnight. Gelatin is useful if you want a firmer, bakery-style slice or if you’re serving in a warm room.
How many carbs per square?
Exact macros depend on brands and serving size, but a typical 1/16 slice is around 3–4g net carbs.
Use your preferred calculator for precise numbers based on your ingredients.
Can I make this ahead?
Yes. These are perfect for making a day in advance. The texture improves after an overnight chill, and slices come out cleaner.
My filling tastes too tart.
How can I fix it?
Add a bit more powdered sweetener and a touch of vanilla. You can also mellow it out by folding in a spoonful more whipped cream.
What if I don’t have fresh lemons?
Fresh juice and zest give the best flavor. Bottled juice can work in a pinch, but increase zest or add a drop or two of lemon extract to brighten the flavor.
In Conclusion
Keto Lemon Cream Squares deliver bright citrus flavor with a creamy, cheesecake-like texture, all while staying low-carb.
They’re easy to make, adaptable to your tastes, and perfect for make-ahead desserts. Keep a batch in the fridge for a refreshing treat that feels special any day of the week.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
