I am thrilled to share my new version of Keto Lemon Cheesecake Bars. The recipe features a refined almond flour crust, a creamy blend of cream cheese and eggs, and a zesty lemon topping with fresh lemon juice and sour cream. I can’t wait to enjoy this low carb delight.

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I recently experimented with a twist on one of my favorite desserts and ended up with these mind-blowing Keto Lemon Cheesecake Bars. I started off by combining 2 cups of almond flour and 1/3 cup of unsalted butter that had been melted until it reached a perfect consistency for a crisp shortbread base.

Then I mixed in some powdered erythritol with a touch of salt, which really elevated the flavor of the crust. For the cheesecake layer, I used softened cream cheese and large eggs, blending them with sour cream, fresh lemon juice, and lemon zest.

I also added a bit of vanilla extract to round it out. The finishing touch was a smooth lemon topping created with extra fresh lemon juice, powdered erythritol, and a dash of almond flour.

I gotta say, if you love keto desserts with a zesty, citrus twist then this recipe is a must-try. Enjoy experimenting!

Why I Like this Recipe

I really like this recipe because its low-carb so I can enjoy a yummy dessert without messing up my keto plan. I also love the way the tangy lemon flavor mixes with the creamy cheesecake so its a unique taste that keeps my taste buds excited. The texture is awesome too because the shortbread crust gives a crunchy base to the smooth cheesecake layers which is just perfect. Finally, the steps are pretty straightforward which makes it fun to bake even if im not the best in the kitchen.

Ingredients

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Almond flour: a low carb, fiber-rich nut flour that adds a subtly sweet, nutty taste.
Unsalted butter: offers a delicious richness and healthy fats which help bind all the flavors together.
Powdered erythritol: an ideal sugary substitute that sweetens without the carbs, fitting into keto rules.
Cream cheese: provides a smooth, creamy texture and protein, boosting the bars decadent appeal.
Fresh lemon juice and zest: deliver a tangy, sour brightness that accentuates the cheesecake flavor.
Eggs and sour cream: add structure, moisture and a custard feel, making the bars luscious.
Vanilla extract: rounds out flavors with a gentle, sweet aroma that pairs with citrus tang.

Ingredient Quantities

2 cups almond flour

1/3 cup unsalted butter, melted

1/4 cup powdered erythritol

1/4 tsp salt

16 oz cream cheese, softened

2 large eggs (for the cheesecake layer)

1/2 cup powdered erythritol

2 tbsp sour cream

1/3 cup fresh lemon juice (about 2 lemons)

Zest of 2 lemons

1 tsp vanilla extract

3 large eggs (for the lemon topping layer)

1/2 cup extra fresh lemon juice

1/3 cup powdered erythritol

1 tbsp almond flour

How to Make this

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1. Preheat your oven to 350°F. Grease an 8×8 inch pan and set aside.

2. In a bowl, mix together 2 cups almond flour, 1/3 cup melted unsalted butter, 1/4 cup powdered erythritol, and 1/4 tsp salt until it forms a crumbly dough. Press this into the bottom of the pan evenly.

3. In another bowl, beat 16 oz softened cream cheese with 2 large eggs, 1/2 cup powdered erythritol, 2 tbsp sour cream, 1/3 cup fresh lemon juice, zest of 2 lemons, and 1 tsp vanilla extract until smooth and well combined.

4. Pour this cheesecake mixture over the crust and smooth out the top.

5. Bake for about 18-20 minutes or until the cheesecake layer is mostly set.

6. While the cheesecake is baking, mix together 3 large eggs, 1/2 cup extra fresh lemon juice, 1/3 cup powdered erythritol, and 1 tbsp almond flour in a bowl until combined.

7. Once the cheesecake layer is done, remove it from the oven and carefully pour the lemon topping over the partially set cheesecake.

8. Return the pan to the oven and bake for another 10-15 minutes until the lemon topping is set.

9. Remove the pan from the oven and let it cool at room temperature for a bit before transferring it to the fridge to chill for at least 4 hours.

10. After chilling, cut into bars and serve straight from the fridge. Enjoy your Keto Lemon Cheesecake Bars!

Equipment Needed

1. Oven – You’ll need this to preheat (350°F) and bake both layers.
2. An 8×8 inch baking pan – Make sure you grease it properly.
3. Mixing bowls – at least three; one for the crust, one for the cheesecake mixture, and one for the lemon topping.
4. An electric mixer or a whisk – to beat the cream cheese and eggs smooth.
5. Measuring cups and spoons – to accurately measure almond flour, sugars, lemon juice, and other ingredients.
6. A rubber spatula – handy for spreading the mixtures evenly and scraping every bit from the bowl.
7. A citrus zester – useful for zesting those lemons.
8. A cooling space – like a rack and your fridge for chilling the bars after baking.
9. A sharp knife – for cutting the chilled cheesecake into bars.

These items are key to gettin the best results with your recipe. Enjoy baking!

FAQ

Question: Can I substitute almond flour with another flour?

Answer: Sure, you can use coconut flour, but remember its more absorbent so you may need to adjust the amount.

Question: Can I use granulated erythritol instead of powdered?

Answer: Yup, you can but make sure to whisk it well or pulse it in a blender first to avoid any gritty bits.

Question: How do I know when the cheesecake layer is done?

Answer: The edges should be slightly set and a little jiggle in the center means its done. Dont overbake it or it might crack.

Question: How long will these bars last in the fridge?

Answer: Theyre best fresh but stored in an airtight container they can keep for up to 5 days.

Question: Can I freeze these bars?

Answer: Yep, they freeze well for about a month. Just defrost them in the fridge overnight before servin.

Keto Lemon Cheesecake Bars Recipe Substitutions and Variations

If you dont have almond flour, try using hazelnut flour or coconut flour (but reduce the amount to about 2/3 cup of coconut flour for every cup of almond flour) though it may change the texture a little.
You can swap unsalted butter with an equal amount of coconut oil or ghee which works great, but keep in mind it might add a slight coconut flavor if its coconut oil.
Instead of powdered erythritol, you could use Swerve or powdered monk fruit sweetener in the same amounts, though the sweetness level might slightly vary.
If cream cheese isnt available, mascarpone cheese or even a thick Greek yogurt (strained) can work as a substitute; just note the flavor might differ a bit.
For sour cream you can use full fat Greek yogurt as a replacement; its tang is almost the same and the texture works well in the recipe.

Pro Tips

1. Make sure your cream cheese is really softened before you mix it in – if it’s too cold, it can clump up and mess with the smoothness of the cheesecake layer.
2. When you press the almond flour crust into your pan, use the bottom of a glass to really pack it down evenly. That trick helps it bake nice and firm.
3. Keep an eye on the cheesecake layer while baking – it should be mostly set but still a bit jiggly so the lemon topping can properly mix with it when you add it.
4. Let your bars cool to room temp before popping them in the fridge to chill. Rushing this step might cause cracks or a soggy crust.