Keto Lemon Cheesecake Bars

Keto Lemon Cheesecake Bars: A Tangy and Creamy Low-Carb Delight

If you’re craving something sweet, tangy, and creamy without breaking your keto diet, these Keto Lemon Cheesecake Bars are the perfect treat. With a buttery almond flour shortbread crust, a rich lemon cheesecake layer, and a zesty lemon bar topping, these bars offer a delightful combination of flavors and textures. They’re easy to make, low in carbs, and satisfyingly delicious—ideal for a quick dessert or a refreshing afternoon snack.

Ingredients

For the Shortbread Crust:

• 5 tablespoons salted butter, melted
• 1 cup almond flour
• 2 tablespoons confectioners sweetener*

For the Lemon Cheesecake Layer:

• 8 ounces cream cheese, softened
• 1 egg yolk
• 1/3 cup confectioners sweetener*
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest

For the Lemon Bar Layer:

• 3 large eggs
• 1/3 cup lemon juice
• 2 tablespoons lemon zest
• 1/2 cup confectioners sweetener*
• 1/3 cup coconut flour

Directions

1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with aluminum foil, leaving some overhang for easy removal of the bars after baking. This step ensures a hassle-free way to get those perfectly cut bars out of the pan.

2. Prepare the Crust:
In a medium bowl, combine the melted butter, almond flour, and confectioners sweetener. Mix until well combined, then press the mixture evenly into the bottom of the prepared baking pan. Pre-bake the crust for 7 minutes, or until it is set and very lightly browned. This pre-baking step helps create a firm base for the layers to come. Allow the crust to cool completely before adding the next layer.

3. Make the Cheesecake Layer:
While the crust cools, combine all the ingredients for the lemon cheesecake layer in a blender or stand mixer. Blend until the mixture is completely smooth and creamy. Once the crust has cooled, spread the cheesecake layer evenly over the crust. This layer adds a rich, creamy texture that balances the tanginess of the lemon.

4. Prepare the Lemon Bar Layer:
In a blender or mixer, combine all the ingredients for the lemon bar layer and blend until smooth. Let the mixture chill for 10 minutes before assembling. This chilling step allows the mixture to set slightly, making it easier to spread over the cheesecake layer.

5. Assemble and Bake:
Pour the lemon bar mixture evenly over the cheesecake layer. Bake in the preheated oven for 20-25 minutes, or until the top is set and the edges are lightly golden. The combination of these layers creates a perfect balance of sweet and tangy flavors.

6. Cool and Serve:
Allow the bars to cool completely before removing them from the pan using the overhanging foil. Once cooled, slice into 9 squares and serve. These bars are best enjoyed chilled, and they make a perfect low-carb dessert or snack that’s bursting with lemony goodness.

Recipe Notes

These Keto Lemon Cheesecake Bars are not only low in carbs but also gluten-free, making them a versatile treat for various dietary needs. You can adjust the sweetness to your liking by using more or less sweetener. If you prefer a stronger lemon flavor, feel free to add more lemon zest or juice.

Store any leftover bars in the refrigerator for up to a week. They taste even better the next day as the flavors meld together, making them a great make-ahead dessert.

Nutrition

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
• Calories: 150 kcal per serving
• Servings: 9 bars

These Keto Lemon Cheesecake Bars are a delightful way to indulge in a sweet treat without the guilt. The combination of a buttery crust, creamy cheesecake, and tangy lemon bar topping makes these bars irresistible. Perfect for sharing (or keeping all to yourself), they’re sure to become a favorite in your keto dessert rotation! Enjoy!

Print