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Keto Lemon Cream Bars - Bright, Tangy, and Low-Carb

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.