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Keto Lemon Vanilla Cream Squares - Bright, Creamy, and Low-Carb

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 9 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground, blanched preferred)
  • Unsalted butter
  • Granulated erythritol or allulose (or a blend; choose a 1:1 sugar replacement)
  • Cream cheese (full-fat, softened)
  • Heavy cream
  • Large eggs
  • Fresh lemon juice (from 2–3 lemons)
  • Lemon zest (from 1–2 lemons)
  • Vanilla extract
  • Sea salt
  • Powdered keto sweetener (optional, for dusting)
  • Parchment paper (for lining the pan)

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
  2. Make the crust: In a bowl, mix 2 cups almond flour, 1/3 cup granulated keto sweetener, a pinch of salt, and 6 tablespoons melted butter. Stir until it’s evenly moistened and crumbly.
  3. Press and pre-bake: Press the crust mixture firmly into the prepared pan in an even layer. Bake for 10–12 minutes, until the edges are just turning golden. Set aside to cool slightly.
  4. Beat the cream cheese: In a mixing bowl, beat 12 ounces softened cream cheese with 1/2 cup granulated keto sweetener on medium until smooth and fluffy, about 1–2 minutes.
  5. Add the liquids: Beat in 1/3 cup heavy cream, 2 teaspoons vanilla extract, 1/3 cup fresh lemon juice, and 1–2 teaspoons lemon zest. Mix until silky and combined, scraping the bowl as needed.
  6. Incorporate the eggs: Add 3 large eggs, one at a time, mixing on low just until blended. Do not overmix; you want minimal air bubbles for a smooth set.
  7. Pour and smooth: Pour the filling over the warm crust. Tap the pan gently on the counter to release air bubbles and smooth the top with a spatula.
  8. Bake: Bake at 325°F (165°C) for 20–25 minutes, until the edges look set and the center still has a slight jiggle. The surface should not brown.
  9. Cool and chill: Let the pan cool completely on a rack. Refrigerate at least 4 hours, preferably overnight, to set fully.
  10. Slice and serve: Lift out using the parchment overhang. Use a warm knife (wipe between cuts) to slice into squares. Dust lightly with powdered keto sweetener if you like.