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Keto Lemon Icebox Dessert - Bright, Creamy, and Low-Carb

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks. Set aside.
  5. 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.
  6. Add flavor: Beat in lemon zest, lemon juice, vanilla, and a pinch of salt. The mixture will loosen slightly—that’s okay.
  7. Fold in the cream: Gently fold the whipped cream into the lemon mixture in two additions. Keep the mixture light and airy.
  8. Assemble: Spread the filling over the chilled crust. Smooth the top with a spatula for a clean finish.
  9. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
  10. Serve: Lift the dessert out using the parchment. Cut into squares and top with whipped cream, lemon zest, or berries if you like.