Sugar-Free Creamy Lemon Bars
Tangy • Creamy • Low-Carb • Diabetic-Friendly Dessert
These bars are bright, silky, and perfectly sweet-tart 🍋—with a buttery low-carb crust and creamy lemon topping. Think lemon cheesecake meets classic lemon bars… without the sugar spike!
🥣 Ingredients
Crust:
- 1 ½ cups almond flour
- ¼ cup powdered erythritol
- ¼ cup melted butter
- ½ tsp vanilla extract
Filling:
- 8 oz cream cheese (softened)
- ½ cup powdered erythritol
- 2 eggs
- ¼ cup lemon juice (fresh is best 🍋)
- 1 tsp lemon zest
- ½ tsp vanilla extract
👩🍳 Instructions
1️⃣ Make the Crust
- Preheat oven to 350°F (175°C)
- Mix all crust ingredients
- Press into a lined 8×8 baking dish
- Bake 8–10 minutes, then cool slightly
2️⃣ Prepare Filling
- Beat cream cheese + sweetener until smooth
- Add eggs, lemon juice, zest, and vanilla
- Mix until creamy
3️⃣ Bake
- Pour filling over crust
- Bake 20–25 minutes until set (slightly jiggly center is okay)
4️⃣ Chill
- Cool completely, then refrigerate at least 2 hours
- Slice into squares
🍽️ Serving Suggestions
- Dust with powdered sweetener
- Add fresh berries on top 🍓
- Serve chilled for best texture
📊 Nutrition (Approx. per square)
- Calories: 160
- Net Carbs: ~2–3g
- Fat: 14g
- Protein: 4g
💡 Blood Sugar Tips
- Almond flour + fat = slower glucose rise
- Lemon adds flavor without carbs
- Stick to 1–2 bars per serving
Tips for Success
- Use room temp cream cheese → smoother filling
- Don’t overbake → keeps it creamy
- Chill fully before slicing (important!)
