Tangy • Smooth • Low-Carb Dessert

These lemon squares are bright, creamy, and perfectly balanced—a buttery low-carb crust topped with a silky lemon layer. Great for satisfying a sweet craving without spiking blood sugar 🍋✨

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🥣 Ingredients

Crust:

• 1 ½ cups almond flour
• ¼ cup powdered erythritol (or preferred sweetener)
• 5 tbsp melted butter
• ½ tsp vanilla extract

Lemon Filling:

• 8 oz cream cheese (softened)
• ½ cup powdered erythritol
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• ½ tsp vanilla extract

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👩‍🍳 Instructions

1️⃣ Make the Crust

• Preheat oven to 350°F (175°C)
• Mix almond flour, sweetener, butter, and vanilla
• Press into a lined baking dish
• Bake for 10–12 minutes until lightly golden

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2️⃣ Prepare Filling

• Beat cream cheese until smooth
• Add sweetener, eggs, lemon juice, zest, and vanilla
• Mix until creamy and lump-free

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3️⃣ Bake

• Pour filling over crust
• Bake 18–22 minutes until set (center slightly soft)

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4️⃣ Chill

• Let cool, then refrigerate at least 2 hours
• Slice into squares

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🍽️ Serving Suggestions

• Dust with extra powdered sweetener
• Add whipped cream (sugar-free)
• Pair with berries 🍓 for contrast

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📊 Nutrition (Per Square – approx.)

• Calories: 160
• Carbs: 3–4g net
• Protein: 4g
• Fat: 14g

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🥡 Storage

• Fridge: up to 5 days
• Freezer: up to 1 month (slice first!)