Fresh lemon curd and a sweet almond crust make the Sugar Free Lemon Squares a star in the Keto Dessert realm.

These are worth every second that it takes to make them.

You can taste the sweetness of Summer all year round with this dessert.

🥘Ingredients:

Crust

• 1 cup Almond Flour

Cashew flour is an amazing sub for almond flour if you want to switch it up.

• 1/4 cup Coconut Flour

If you don’t want to use coconut flour for some reason you can substitute it with one cup of almond flour in addition to the cup of almond flour listed.

But, the texture will suffer because of the way coconut flour absorbs moisture. It will still taste amazing though!

• 1/4 cup Erythritol

I have been using Allulose for everything. I still list erythritol because that has been the most common sweetener for  while.

If you haven’t tried Allulose...you should do yourself a favor and just check it out.

Its the closest thing you can get to real sugar without the carbs.

• 1 tbsp Lemon Zest

I always add a little extra because I love the sour flavor.

• 3 tbsp Butter melted

Filling

• 3/4 cup Erythritol

Again…the Allulose can be used without any alterations in amounts.

• 1 tbsp Butter
• 1 tsp cardamom ground

This is an optional ingredient but it’ll make your sugar free lemon squares pop.

• 1/2 cup unsweetened almond milk

You can sub in any milk that you like.

• 1 cup Lemon Juice Fresh if possible

Lemons are hard to come by around here in the winter. Feel free to sub in fresh lime juice but I would avoid bottled juice if you can.

• 1 tbsp Lemon Zest *to taste
• pinch salt
• 5 Eggs
• 1 tsp vanilla

Don’t add in the vanilla until you turn the heat off. This is something that you should follow no matter what you are making. The high heat of the flame will diminish the flavor.

This brand claims that their vanilla is “bake-proof”. Meaning that the flavor won’t diminish with heat. I don’t know about all of that but it sure is good…and not too expensive.

Optional Topping’s

• 1/2 cup toasted coconut
• 1/4 cup Powdered Sweetener
• Sliced Almonds
• Cinnamon
• Fresh mint leaves

👨🏿‍🍳 How to make the Lemon Squares:

• Heat oven to 350F and prepare a 9×9 inch pan with oil or cooking spray. I line the bottom of the pan with parchment.

Parchment paper is a lifesaver when it comes to delicate low carb baked goods.

• In a large mixing bowl combine the almond flour, coconut flour, sweetener, and lemon zest.

Stir until all ingredients are uniform.

• Mix the butter into the flour mixture.

You can dig in with your hands to thoroughly incorporate the butter into the flour mixture if needed.

• Press the dough into the prepared pan and bake for 15 minutes or until crust is golden.

Set aside while you prepare the filling.

You can gather all of the ingredients and prepare them while your crust is in the oven. 

Just make sure you can fully concentrate on the lemon curd while it’s cooking. You have to keep an eye on it and keep stirring constantly.

• Bring a saucepan to low heat before adding butter, salt, erythritol, cardamom and almond milk.

Stir until the butter and sweetener have been completely dissolved. DO NOT BOIL.

• Pour in lemon juice and zest.
• Whisk eggs in a separate bowl.
• Slowly add to saucepan to temper while stirring continuously over low heat until the mixture begins to thicken.
• DO NOT BOIL…I REALLY MEAN IT. You’ll end up with lumpy, lemony eggs.
• This should take about 10 minutes.
• Turn off heat and add vanilla. Whisk until it’s incorporated.

If you add the vanilla before you turn off the heat you will lose some of it’s flavor.

• Let cool to room temp before adding to crust.

Put it in the fridge or freezer in a bowl to accomplish this faster if you are in a rush. If you leave it in the pan it will retain heat longer (but this is what I usually do to save dishes if I am not in a hurry).

• Now is a good time to sample the lemon curd – while it’s still warm- to make sure you didn’t forget anything.
• Transfer the lemon filling into your crust and return to the oven for 15 minutes.
• It will still be soft when it comes out and will continue to firm up as it cools.
• Chill for one hour or until set before cutting & serving.
• Add powdered sweetener or other topping before serving if using.

I love lemons and mint, lemons and lavender,, and lemons and cinnamon…

You can top these however you choose.

📋 Tips & Faq’s:

Can I make these sugar free lemon squares ahead of time?

Yes! The improve while sitting and will continue to do so for 3-4 days in the fridge.

Can I freeze the sugar free lemon squares?

Absolutely! If you decide to freeze them slice them into bars first and freeze on a baking sheet.

Once they are frozen, wrap them individually and take out of the freezer as you plan to eat them.

Just pop them into the fridge in the morning and enjoy them later.

Are the sugar free lemon squares a good dessert to follow any meal?

These are a treat anytime but they are particularly well suited after a heavier, spicy meal.

Lemons help cleanse the pallet and aid in digestion.

I would suggest any of these:

• Eggplant Lasagna
• Chicken Pot Pie
• Butter Steak Bites
• White Pizza
• Scotch Eggs
• Cinnamon Pork Chops
• Bacon Fried Cabbage

I think that’s it for the Sugar Free Lemon Squares Recipe!

I just know that you’ll love them.

As always, please leave comments below if you have any questions or just want to tell other readers how yours come out.

Cheers Keto People!

Brandy

The nutritional information for the sugar free lemon squares is provided as a courtesy.

We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.