I have been obsessed with lemons lately — we always have a big bowl of them in the kitchen and beyond juicing them to add to my water bottle and on fish, chicken and salads, I have been meaning to make this keto lemon squares recipe for quite literally years and had been putting it off. Lemon squares are a family favorite — so fresh and summery! I had to make a low carb, keto lemon square recipe!
For the shortbread crust, I used a combination of coconut flour and finely sifted almond flour — I almost always combine the two when baking to achieve the perfect texture. And while I typically prefer Allulose as my sweetener when baking, this recipe uses powdered sweetener so I use powdered Monkfruit which is the best powdered sweetener.
This makes a pretty big batch – cut the keto lemon squares into small pieces as a little packs a punch! And, with only 4g of net carbs per piece, these will become a staple in your keto kitchen!
Keto Lemon Squares
For the shortbread
- 1 1/2 cups finely-sifted almond flour
- 1/2 cup coconut flour
- 1/2 cup butter melted and cooled
- 1/2 cup powdered Monkfruit sweetener
For the lemon filling
- 1/4 cup butter very soft, but not melted
- 1/2 cup lemon juice
- 2/3 cup powdered Monkfruit sweetener
- 5 large eggs
- 1 large egg yolk
- 2 tbsp coconut flour
- Preheat oven to 350℉
- Lightly spray an 8-inch square baking dish (preferably at least 2-inches deep) with cooking spray and line with parchment paper. Set aside.
- In a small mixing bowl, combine coconut and almond flour, melted butter, and powdered monkfruit. Mix with a fork until it comes together and a dough is formed. Press the shortbread into the lined pan and use the fork to poke a few holes.
- Bake the shortbread for 15 minutes, until just golden brown.
- In a medium bowl, mix the softened butter, lemon juice, and powdered Monkfruit with a hand mixer on low. When combined, add the eggs – one at a time until combined. Add the egg yolk and when smooth, mix in the coconut flour.
- Remove the shortbread crust from the oven and pour the lemon mixture on top
- Bake for another 20 minutes.
- Remove from the oven and let your keto lemon squares cool in the pan for at least an hour. When cool, transfer to the fridge overnight.
- Cut into 12 squares and sprinkle the tops with extra powdered Monkfruit.