Keto Lemon Cheesecake Bars Recipe
(Serves 4)
These keto lemon cheesecake bars are tangy, creamy, and perfectly sweetened, making them the ideal low-carb dessert to satisfy your sweet tooth while staying on track with your keto lifestyle.
Ingredients:
For the crust:
- 1 cup almond flour
- 2 tbsp unsweetened shredded coconut (optional, for added texture)
- 2 tbsp melted butter
- 1 tbsp powdered erythritol or sweetener of choice
- 1/2 tsp vanilla extract
- Pinch of salt
For the filling:
- 8 oz cream cheese (softened)
- 1/4 cup sour cream
- 1/4 cup powdered erythritol or sweetener of choice
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal of the bars later.
2. Make the Crust:
- In a medium bowl, combine the almond flour, shredded coconut (if using), melted butter, erythritol, vanilla extract, and a pinch of salt. Stir until the mixture is well combined.
- Press the crust mixture evenly into the bottom of the prepared baking dish. Use the back of a spoon to pack it down.
- Bake the crust in the preheated oven for 10-12 minutes, or until golden and set. Remove from the oven and let it cool slightly.
3. Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sour cream, erythritol, eggs, lemon juice, lemon zest, vanilla extract, and salt. Beat until fully combined and smooth.
- Pour the filling mixture over the cooled crust, spreading it evenly.
4. Bake the Cheesecake Bars:
- Bake the cheesecake bars in the preheated oven for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
5. Chill and Serve:
- After cooling, refrigerate the cheesecake bars for at least 2-3 hours, or until fully set.
- Once chilled, lift the bars out of the dish using the parchment paper overhang, and slice into 4 equal pieces.
6. Serve:
- Serve the bars chilled. You can garnish with additional lemon zest or fresh whipped cream if desired.
Macros (Per Serving – 1/4 of the recipe):
- Calories: 320 kcal
- Protein: 7g
- Fat: 28g
- Carbohydrates: 7g
- Fiber: 3g
- Net Carbs: 4g
Enjoy these creamy, tangy, and keto-friendly lemon cheesecake bars as a perfect dessert that fits into your low-carb lifestyle!