Keto Lemon Cheesecake Bars
These Keto Lemon Cheesecake Bars are a perfect combination of tangy lemon flavor and creamy cheesecake, all while being low in carbs and free from sugar. The buttery almond flour crust perfectly complements the velvety filling, making these bars a refreshing dessert option that’s keto-friendly, gluten-free, and easy to make. With just a few simple ingredients, you can enjoy a sweet and satisfying treat that won’t derail your low-carb lifestyle.
Equipment
- 8x8-inch baking pan (1)
- Mixing bowls (2)
- Electric hand mixer or stand mixer (1)
- Measuring spoons (1 set)
- Measuring cups (1 set)
- Parchment paper (1 sheet)
- Spatula (1)
Ingredients
For the Crust:
- 1 ½ cups almond flour
- ¼ cup erythritol or preferred sweetener
- 6 tbsp unsalted butter melted
- ½ tsp vanilla extract optional
For the Cheesecake Filling:
- 16 oz cream cheese softened
- 3 large eggs
- ½ cup erythritol or preferred sweetener
- ¼ cup fresh lemon juice about 2 lemons
- 1 tbsp lemon zest from about 1 lemon
- ¼ cup sour cream or heavy cream
- 1 tsp vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.In a medium-sized bowl, combine the almond flour, erythritol, and melted butter. Stir until the mixture becomes crumbly. Press the mixture evenly into the bottom of the pan, ensuring it’s tightly packed. Bake for 8-10 minutes, or until golden. Set aside to cool.
- Make the Lemon Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the eggs, one at a time, mixing well after each addition. Stir in the erythritol, lemon juice, lemon zest, sour cream, and vanilla extract. Continue mixing until everything is well combined and smooth.
- Assemble and Bake: Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 18-20 minutes, or until the edges are set and the center has a slight jiggle. Be careful not to over-bake. Let the bars cool to room temperature, then transfer to the refrigerator and chill for at least 4 hours or overnight.
- Serve: Once the cheesecake has set, lift the bars out of the pan using the parchment paper. Slice into 16 squares or bars and serve chilled. For extra flair, top with whipped cream or fresh berries.
Notes
Recipe Notes
- Sweetener Options: You can use other keto-friendly sweeteners such as monk fruit, stevia, or allulose. Just be sure to adjust the quantity to match the sweetness level of your preferred sweetener.
- Crust Variations: If you prefer a nut-free crust, you can try using sunflower seed flour or coconut flour as an alternative to almond flour.
- Storage: Store leftovers in an airtight container in the refrigerator for up to a week. These bars can also be frozen for up to 3 months.
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing to avoid a lumpy batter and ensure smooth, creamy results.
- Serving Suggestions: Top the bars with whipped cream, fresh berries, or a dusting of powdered erythritol for an extra touch.