I paired tender cookie cups with creamy keto lemon curd to create Lemon Bar Cookies inspired by classic lemon bars, each hiding a concentrated lemon curd center.

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I love a dessert that feels tricky but actually isnt, so I made Keto Lemon Bar Cookies: tender cookie cups with a tangy creamy lemon curd center. The base uses blanched almond flour and a touch of cream cheese so the texture is silky and slightly crumbly at once.

I even scribbled Keto Lemon Cookies Almond Flour on my recipe card because it sounded ridiculous and true, and yeah I hesitated before biting. Theyre sweet but bright, a little unexpected, and legit addictive.

If you collect Desserts Keto that surprise you, these will make you pause, taste, and reach for another just to check if its real.

Ingredients

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Almond flour brings protein fiber and healthy fats, gives structure and a nutty flavor.
Powdered erythritol is sweet without sugar, almost zero net carbs, no big blood sugar spike.
Cream cheese makes cookies creamy, adds moisture and a little protein, but it’s high in fat.
Butter adds rich flavor and tenderness, mostly fat so keep portions in mind.
Eggs bind ingredients, add protein and structure, they help the curd thicken when cooked.
Lemon juice and zest give bright sourness, vitamin C and fragrant oils from the peel.
Vanilla extract is a tiny flavor booster, makes the sweet notes feel rounder and warmer.

Ingredient Quantities

2 cups blanched almond flour (about 200 g)

1/3 cup powdered erythritol or confectioners style keto sweetener (about 60 g)

1/4 teaspoon baking powder

1/4 teaspoon fine sea salt

4 ounces cream cheese, softened (about 113 g)

6 tablespoons unsalted butter, melted and slightly cooled (about 85 g)

1 large egg, room temp

1 teaspoon vanilla extract

1 teaspoon lemon zest (from 1 lemon)

3 large egg yolks plus 1 whole large egg (for the lemon curd)

1/2 cup freshly squeezed lemon juice (about 120 ml, 2 to 3 lemons)

1 tablespoon lemon zest (for the curd)

1/2 cup powdered erythritol or erythritol/monk fruit blend, more or less to taste (about 100 g)

4 tablespoons unsalted butter, cold and cut into cubes (about 56 g)

Pinch fine sea salt

Powdered erythritol for dusting, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well or line with silicone liners, set aside.

2. In a bowl mix 2 cups blanched almond flour, 1/3 cup powdered erythritol, 1/4 tsp baking powder and 1/4 tsp fine sea salt until evenly combined.

3. In another bowl beat 4 oz softened cream cheese with 6 tbsp melted cooled butter, 1 large egg, 1 tsp vanilla extract and 1 tsp lemon zest until smooth. Stir the wet into the dry until a soft dough forms; if it seems too sticky chill 10 minutes or add 1 Tbsp almond flour.

4. Divide dough into 12 portions (about
1.5 Tbsp each), press each portion into the bottom and up the sides of the prepared cups to form little cookie cups with a depression in the center. Use oiled fingers or the back of a spoon so it doesn’t stick.

5. Bake 12 to 16 minutes or until edges are set and lightly golden. Let the cups cool in the tin 10 minutes, then transfer to a wire rack to cool completely. If the cups slump a bit, you can press them back into shape while still warm.

6. For the lemon curd whisk together 3 large egg yolks plus 1 whole large egg with 1/2 cup powdered erythritol and 1 Tbsp lemon zest until smooth and slightly pale.

7. Slowly whisk in 1/2 cup freshly squeezed lemon juice, then place the mixture in a small saucepan over low to medium-low heat. Stir constantly until it thickens and coats the back of a spoon, about 6 to 10 minutes; temperature should be around 170 to 175°F if you use a thermometer. Do not let it boil.

8. Remove curd from heat, pour through a fine mesh strainer into a bowl to remove any cooked bits, then whisk in 4 Tbsp cold cubed unsalted butter and a pinch of fine sea salt until silky. Taste and add more erythritol if you want it sweeter.

9. Spoon or pipe the lemon curd into the cooled cookie cups, chill in the fridge at least 2 hours to set. Dust with powdered erythritol right before serving if desired. Store airtight in the fridge up to 4 to 5 days.

Equipment Needed

1. 12-cup muffin tin (or silicone liners)
2. Mixing bowls, two sizes, for dry and wet ingredients
3. Electric hand mixer or a sturdy whisk
4. Measuring cups and spoons, accurate ones
5. Rubber spatula and a wooden spoon
6. Tablespoon or small cookie scoop to portion dough
7. Small saucepan for the lemon curd
8. Fine mesh strainer to remove cooked bits
9. Instant-read thermometer (optional but helpful)
10. Wire cooling rack

FAQ

Q: Can I swap almond flour for coconut flour? A: Not 1 to 1. Coconut flour soaks up liquid like crazy, you would need way less of it and more eggs or liquid, so stick with blanched almond flour for this recipe or find a recipe made for coconut flour.

Q: Do I have to use powdered erythritol or can I use granular? A: Powdered or confectioners style erythritol is best, it gives a smooth texture. If you only have granulated, whirl it in a blender or food processor until powdery, otherwise the filling and dusting can feel grainy.

Q: My lemon curd stayed runny, what went wrong? A: Usually it was undercooked or not chilled long enough. Cook the yolks, juice and sweetener gently while whisking until it thickens and coats the back of a spoon, strain it, then chill so the butter can firm it up. Don’t rush the cooling step.

Q: Can I make these ahead or freeze them? A: Yes, make the bases and curd ahead. Freeze bases in a single layer then bag them, and freeze curd in a sealed container. Thaw in the fridge, assemble when ready. Assembled cookies keep best refrigerated for a few days, or frozen up to a month.

Q: Why did my cookies fall apart or get too crumbly? A: Most likely the dough was too dry or overbaked. Make sure the cream cheese is soft, measure almond flour by spooning then leveling, don’t overbake, and chill the dough if it feels crumbly before shaping.

Q: Can I use bottled lemon juice instead of fresh? A: You can, but fresh lemon juice and fresh zest give brighter flavor. If you use bottled, pick a high quality unsweetened juice and taste the curd before you finish, you might want to adjust the sweetener a bit.

Keto Lemon Bar Cookies Recipe Substitutions and Variations

Blanched almond flour (2 cups): Swap with sunflower seed flour 1:1 for a nut-free option, similar texture. Or try hazelnut flour 1:1 for a nuttier taste, but that will change the cookie flavor. Sunflower can sometimes turn a bit green with baking soda, but with baking powder it’s usually fine.
Powdered erythritol (dough and for dusting): Use powdered allulose 1:1 for a softer, glossier lemon curd and less cooling aftertaste, but watch the oven cuz allulose browns faster. Or use a powdered monk fruit/erythritol blend 1:1 if you want almost identical bulk and sweetness with less cooling.
Cream cheese (4 oz): Swap with mascarpone 1:1 for a richer, milder base. For a dairy-free choice use chilled solid coconut cream 1:1 (scoop the solids), expect a faint coconut flavor and a slightly looser texture.
Unsalted butter (for dough and curd): Use ghee 1:1 for the same buttery fat without milk solids, or coconut oil 1:1 if dairy free — note coconut oil firms up in the fridge and will add a coconut note.

Pro Tips

– Let everything be room temp. Cold cream cheese or egg will make the dough lumpy and you end up overmixing, which makes the cups dense. If you forgot to take them out, soften the cream cheese in 5 to 8 second bursts in the microwave and let the egg sit in warm water for a few minutes.

– Chill the shaped cups for 10 minutes in the fridge or 5 minutes in the freezer before baking so they hold their shape better. Pressing them with a lightly oiled small measuring spoon or the bottom of a shot glass gives uniform walls, so you dont get thin spots that slump.

– Cook the curd low and slow, whisking constantly, and pull it off the heat at about 170 to 175°F. No thermometer? When it thickly coats the back of a spoon and a finger line stays, it’s ready. Strain it right away and add the cold butter cubes off the heat for a glossy, silky finish.

– Use powdered erythritol or blitz granulated erythritol in a blender to a powder first, otherwise the curd and dusting can be slightly grainy. Also taste the curd after adding butter, erythritol can be less sweet than sugar so adjust a little at a time. Store chilled, it often tastes even better the next day.

Keto Lemon Bar Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I paired tender cookie cups with creamy keto lemon curd to create Lemon Bar Cookies inspired by classic lemon bars, each hiding a concentrated lemon curd center.

Servings

servings

Calories

241

kcal

Equipment: 1. 12-cup muffin tin (or silicone liners)
2. Mixing bowls, two sizes, for dry and wet ingredients
3. Electric hand mixer or a sturdy whisk
4. Measuring cups and spoons, accurate ones
5. Rubber spatula and a wooden spoon
6. Tablespoon or small cookie scoop to portion dough
7. Small saucepan for the lemon curd
8. Fine mesh strainer to remove cooked bits
9. Instant-read thermometer (optional but helpful)
10. Wire cooling rack

Ingredients

2 cups blanched almond flour (about 200 g)
1/3 cup powdered erythritol or confectioners style keto sweetener (about 60 g)
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
4 ounces cream cheese, softened (about 113 g)
6 tablespoons unsalted butter, melted and slightly cooled (about 85 g)
1 large egg, room temp
1 teaspoon vanilla extract
1 teaspoon lemon zest (from 1 lemon)
3 large egg yolks plus 1 whole large egg (for the lemon curd)
1/2 cup freshly squeezed lemon juice (about 120 ml, 2 to 3 lemons)
1 tablespoon lemon zest (for the curd)
1/2 cup powdered erythritol or erythritol/monk fruit blend, more or less to taste (about 100 g)
4 tablespoons unsalted butter, cold and cut into cubes (about 56 g)
Pinch fine sea salt
Powdered erythritol for dusting, optional

Directions

Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin well or line with silicone liners, set aside.
In a bowl mix 2 cups blanched almond flour, 1/3 cup powdered erythritol, 1/4 tsp baking powder and 1/4 tsp fine sea salt until evenly combined.
In another bowl beat 4 oz softened cream cheese with 6 tbsp melted cooled butter, 1 large egg, 1 tsp vanilla extract and 1 tsp lemon zest until smooth. Stir the wet into the dry until a soft dough forms; if it seems too sticky chill 10 minutes or add 1 Tbsp almond flour.
Divide dough into 12 portions (about
5 Tbsp each), press each portion into the bottom and up the sides of the prepared cups to form little cookie cups with a depression in the center. Use oiled fingers or the back of a spoon so it doesn't stick.
Bake 12 to 16 minutes or until edges are set and lightly golden. Let the cups cool in the tin 10 minutes, then transfer to a wire rack to cool completely. If the cups slump a bit, you can press them back into shape while still warm.
For the lemon curd whisk together 3 large egg yolks plus 1 whole large egg with 1/2 cup powdered erythritol and 1 Tbsp lemon zest until smooth and slightly pale.
Slowly whisk in 1/2 cup freshly squeezed lemon juice, then place the mixture in a small saucepan over low to medium-low heat. Stir constantly until it thickens and coats the back of a spoon, about 6 to 10 minutes; temperature should be around 170 to 175°F if you use a thermometer. Do not let it boil.
Remove curd from heat, pour through a fine mesh strainer into a bowl to remove any cooked bits, then whisk in 4 Tbsp cold cubed unsalted butter and a pinch of fine sea salt until silky. Taste and add more erythritol if you want it sweeter.
Spoon or pipe the lemon curd into the cooled cookie cups, chill in the fridge at least 2 hours to set. Dust with powdered erythritol right before serving if desired. Store airtight in the fridge up to 4 to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.