Keto Lemon Cheesecake Bars

Here’s a bright, creamy Keto Lemon Cheesecake Bars recipe — sweet, tangy, and perfect for low-carb dessert lovers 🍋🧀

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🍋 Keto Lemon Cheesecake Bars

Ingredients (9–12 bars)

Crust

• 1 ½ cups almond flour

• ¼ cup powdered erythritol or monk fruit

• ¼ tsp salt

• ⅓ cup melted butter

Lemon Cheesecake Filling

• 16 oz (2 blocks) cream cheese, softened

• ½ cup powdered erythritol or monk fruit

• 2 large eggs

• ¼ cup sour cream or heavy cream

• 2 tbsp fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla extract

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Instructions

1. Preheat Oven

   • Preheat to 325°F (165°C).

   • Line an 8×8-inch pan with parchment paper.

2. Make the Crust

   • Mix almond flour, sweetener, salt, and melted butter.

   • Press firmly into pan.

   • Bake 10–12 minutes until lightly golden.

3. Prepare Filling

   • Beat cream cheese and sweetener until smooth.

   • Add eggs one at a time, mixing gently.

   • Mix in sour cream, lemon juice, zest, and vanilla.

4. Bake

   • Pour filling over crust.

   • Bake 30–35 minutes, until edges are set and center slightly jiggly.

5. Cool & Chill

   • Cool completely, then refrigerate 3–4 hours (or overnight).

6. Slice & Serve

   • Lift out using parchment and slice into bars.

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Macros (Approx. per bar, 12 bars)

• Net Carbs: 2–3g

• Fat: High

• Protein: Moderate

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⭐ Tips for Perfect Bars

• Use room-temperature cream cheese for a smooth filling

• Don’t overbake — cheesecake sets as it cools

• Chill fully for clean slices

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🔄 Variations

• 🍋 Lemon swirl: drizzle keto lemon curd before baking

• 🥥 Coconut crust: swap ¼ cup almond flour for coconut flour

• 🫐 Blueberry topping: add a sugar-free blueberry compote

• 🍰 No-bake version available if you want!