Want silky lemon cream bars with fluffy whipped topping and buttery crumbs?
Lemon Cream Filling:
cream cheese (8 oz softened)
heavy whipping cream (1 cup)
powdered monk fruit sweetener (1/3 cup)
sugar-free lemon pudding mix (1 small box)
unsweetened almond milk (1 cup)
lemon juice (2 tbsp)
vanilla extract (1 tsp)
Crumb Crust:
almond flour (1 cup)
crushed sugar-free vanilla cookies (1/2 cup)
melted butter (1/4 cup)
monk fruit sweetener (1 tbsp)
Whipped Topping:
heavy whipping cream (3/4 cup)
powdered monk fruit sweetener (2 tbsp)
lemon zest
Instructions:
Line an 8×8-inch baking dish with parchment paper.
Mix almond flour, crushed vanilla cookies, melted butter, and monk fruit sweetener until sandy.
Press firmly into the bottom of the dish to create a thin buttery crust layer.
Chill the crust while preparing the filling.
Beat cream cheese until completely smooth.
Add powdered monk fruit sweetener, lemon pudding mix, almond milk, lemon juice, and vanilla extract.
Mix until thick creamy filling forms.
In a separate bowl whip heavy cream until fluffy.
Fold whipped cream gently into the lemon mixture for a light silky texture.
Spread filling evenly over the crust with a smooth flat top.
Chill for at least 5 hours until fully set.
Whip remaining heavy cream with powdered monk fruit sweetener until stiff peaks form.
Pipe large whipped cream swirls across the top.
Finish with fresh lemon zest scattered over the whipped topping and plate.
Tips:
Chill overnight for clean bakery-style squares.
Keep the crust layer thin so the creamy lemon filling stays dominant.
Nutritional Info (per serving, ~9 bars):
Calories: ~230
Net Carbs: ~5g
Protein: ~4g
Fat: ~21g
Fiber: ~2g
Total Carbs: ~7g
