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Keto Graham Cookie Crust with Lemon Cream Recipe

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A low-carb graham-style cookie crust made with almond flour, paired with a smooth and tangy lemon cream filling. Perfect for pies, bars, or chilled desserts without refined sugar.

Ingredients

Scale

For the Keto Graham Cookie Crust

  • 2 cups almond flour (super-fine)

  • 1/4 cup golden monk fruit sweetener

  • 1 tsp cinnamon

  • Pinch of salt

  • 1/3 cup unsalted butter, melted

  • 1 tsp vanilla extract

For the Lemon Cream Filling

  • 8 oz cream cheese, softened

  • 1/2 cup powdered erythritol or powdered monk fruit blend

  • 1 cup heavy whipping cream, cold

  • 1/4 cup fresh lemon juice (about 2 lemons)

  • Zest of 1 lemon

  • 1 tsp vanilla extract

Instructions

  • Mix the crust – In a medium bowl, combine almond flour, golden sweetener, cinnamon, and salt. Stir to break up any clumps. Add melted butter and vanilla, then mix until it looks like damp sand.

  • Press and bake – Press the mixture firmly into a greased 9-inch pie dish or parchment-lined 8×8-inch pan. Bake at 350°F (175°C) for 10–12 minutes until lightly golden. Cool completely.

  • Make the lemon cream – Beat cream cheese and powdered sweetener until smooth. Add lemon juice, zest, and vanilla. In another bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into the lemon mix until combined.

  • Assemble – Spoon lemon cream over cooled crust and spread evenly. Chill at least 2 hours before slicing.

Notes

  • Use fresh lemon juice for best flavor.

  • Don’t skip cooling the crust — warm crust will melt the filling.

  • Can be made a day ahead and kept chilled until serving.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-graham-cookie-crust-with-lemon-cream/