Keto Lemon Icebox Dessert – Bright, Creamy, and Low-Carb
This keto lemon icebox dessert brings a burst of sunny flavor with a silky, tangy filling and a buttery almond crust. It’s cool, refreshing, and remarkably simple, which makes it perfect for warm days or effortless weeknight treats. There’s no baking required beyond a quick crust set, and the lemon flavor tastes clean—not overly sweet.
If you love creamy textures and citrusy desserts but want to keep carbs low, this one checks every box.
Ingredients
Method
- Prep the pan: Line an 8x8-inch pan or a 9-inch square dish with parchment, leaving an overhang so you can lift the dessert out later.
- Make the crust: In a bowl, combine almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed.
- Press and set: Press the crust firmly and evenly into the lined pan. Use the bottom of a measuring cup to compress it. Chill in the fridge while you make the filling.
- Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks. Set aside.
- Beat the cream cheese: In a separate bowl, beat softened cream cheese with powdered sweetener until smooth and fluffy, about 1–2 minutes. No lumps should remain.
- Add flavor: Beat in lemon zest, lemon juice, vanilla, and a pinch of salt. The mixture will loosen slightly—that’s okay.
- Fold in the cream: Gently fold the whipped cream into the lemon mixture in two additions. Keep the mixture light and airy.
- Assemble: Spread the filling over the chilled crust. Smooth the top with a spatula for a clean finish.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
- Serve: Lift the dessert out using the parchment. Cut into squares and top with whipped cream, lemon zest, or berries if you like.
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What Makes This Recipe So Good
- Bright lemon flavor: Fresh lemon zest and juice give this dessert a clean, zingy taste without any bitterness.
- Keto-friendly sweetness: A powdered, zero-calorie sweetener keeps things smooth and low-carb while still tasting like a classic lemon icebox pie.
- Easy, no-fuss method: The filling mixes up in minutes and sets in the fridge—no water baths, no complicated steps.
- Balanced texture: A sturdy almond flour crust supports a lush, creamy filling that slices cleanly.
- Make-ahead friendly: It tastes even better the next day as the lemon flavor deepens.
Ingredients
- For the crust:
- 1 1/2 cups super-fine almond flour
- 3 tablespoons powdered erythritol or allulose (or your favorite powdered keto sweetener)
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- For the filling:
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream, cold
- 2/3 cup powdered erythritol or allulose (adjust to taste)
- 3 tablespoons fresh lemon zest (from about 3 large lemons)
- 1/3 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- For topping (optional):
- Extra whipped cream (unsweetened or lightly sweetened with powdered sweetener)
- Thin lemon slices or extra lemon zest
- Fresh berries like raspberries or blueberries (in moderation for keto)
Step-by-Step Instructions
- Prep the pan: Line an 8×8-inch pan or a 9-inch square dish with parchment, leaving an overhang so you can lift the dessert out later.
- Make the crust: In a bowl, combine almond flour, powdered sweetener, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand and holds together when pressed.
- Press and set: Press the crust firmly and evenly into the lined pan. Use the bottom of a measuring cup to compress it.
Chill in the fridge while you make the filling.
- Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks. Set aside.
- Beat the cream cheese: In a separate bowl, beat softened cream cheese with powdered sweetener until smooth and fluffy, about 1–2 minutes. No lumps should remain.
- Add flavor: Beat in lemon zest, lemon juice, vanilla, and a pinch of salt.
The mixture will loosen slightly—that’s okay.
- Fold in the cream: Gently fold the whipped cream into the lemon mixture in two additions. Keep the mixture light and airy.
- Assemble: Spread the filling over the chilled crust. Smooth the top with a spatula for a clean finish.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
- Serve: Lift the dessert out using the parchment.
Cut into squares and top with whipped cream, lemon zest, or berries if you like.
Keeping It Fresh
Store the dessert covered in the fridge for up to 4 days. It actually tastes brighter and more cohesive after the first night. If you plan to add berries or whipped cream, add them right before serving so the topping stays fresh and the crust doesn’t soften.
For longer storage, you can freeze individual squares for up to 1 month.
Wrap each piece tightly, then place in a freezer bag. Thaw in the fridge overnight for best texture.
Why This is Good for You
- Low in carbs: Using almond flour and keto sweeteners keeps net carbs in check while still delivering a dessert experience.
- Healthy fats: Cream, butter, and almond flour provide satisfying fats that support satiety on a ketogenic diet.
- Vitamin C boost: Fresh lemon juice and zest add brightness and a bit of vitamin C without extra sugar.
- No refined sugar: Sweetness comes from zero-calorie sweeteners, avoiding blood sugar spikes.
Pitfalls to Watch Out For
- Grainy texture: Use a powdered sweetener. Granulated sweeteners can feel gritty in no-bake fillings.
- Loose filling: Whip the cream to stiff peaks and fold gently.
If your cream is too soft, the dessert won’t set firmly.
- Too tart or too sweet: Taste the filling before chilling. Adjust sweetener or lemon juice until it’s balanced for you.
- Soggy crust: Press the crust firmly and chill it first. Serve toppings right before serving to avoid extra moisture soaking in.
- Over-mixing: After adding whipped cream, don’t stir aggressively.
You’ll deflate the filling and lose that airy texture.
Recipe Variations
- Meyer lemon twist: Swap regular lemons for Meyer lemons for a sweeter, floral finish.
- Key lime version: Replace lemon juice and zest with key lime. Garnish with lime zest for a classic lime icebox feel.
- Coconut-lemon: Fold 1/4 cup unsweetened shredded coconut into the crust and add a teaspoon of coconut extract to the filling.
- Blueberry swirl: Marble in a few spoonfuls of mashed, lightly sweetened blueberries (keto-friendly sweetener) before chilling.
- Mini cups: Press crust into muffin liners, top with filling, and chill for portion-controlled treats.
FAQ
Can I use bottled lemon juice?
Fresh lemon juice gives the cleanest flavor and makes a noticeable difference. If you must use bottled, choose a high-quality, pure lemon juice and still add fresh zest for brightness.
What sweetener works best?
Powdered erythritol or allulose both work well.
Allulose tends to be smoother and less cooling on the tongue. If using a blend with stevia or monk fruit, check the brand’s sweetness conversion and adjust to taste.
How do I make the crust firmer?
Add 1–2 tablespoons more almond flour if the mixture feels oily, or chill it longer. You can also bake the crust at 325°F (165°C) for 8–10 minutes to set it more firmly, then cool completely before adding the filling.
Can I make it dairy-free?
Use dairy-free cream cheese and a high-fat coconut cream in place of heavy cream.
Chill the coconut cream overnight and whip the solid portion. Expect a slight coconut flavor.
How many carbs per serving?
Exact macros depend on brands and portion size. As a general estimate, a 9-square pan yields about 9 servings with roughly 4–6 net carbs per slice when using almond flour and a zero-calorie sweetener.
Calculate with your specific ingredients for accuracy.
How long does it take to set?
Plan for at least 4 hours in the fridge. Overnight gives the best texture and flavor development, so it’s ideal to make it a day ahead.
Why is my filling lumpy?
Your cream cheese likely wasn’t soft enough. Start with room-temperature cream cheese, beat it smooth with the sweetener, and add lemon juice gradually.
If needed, beat a bit longer before folding in the whipped cream.
Final Thoughts
This keto lemon icebox dessert delivers bright citrus flavor and a creamy, satisfying texture without the sugar spike. It’s simple enough for any day of the week, yet elegant enough for guests. Keep a pan chilling in the fridge, and you’ll always have a cool, refreshing treat ready to slice and share.
Once you try it, don’t be surprised if it becomes your go-to low-carb dessert.
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