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Keto Lemon Cheesecake Bars garnished with lemon zest and mint leaves.

Keto Lemon Cheesecake Bars

Deliciously creamy and tangy Keto Lemon Cheesecake Bars, perfect for a low-carb dessert option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert
Cuisine: Keto
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups almond flour
  • 1/4 cup granulated erythritol
  • 1/2 cup unsalted butter, melted
Filling
  • 16 oz cream cheese, softened Make sure it's softened to room temperature
  • 1/2 cup granulated erythritol
  • 3 large eggs
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch baking dish.
  2. In a bowl, mix the almond flour, erythritol, and melted butter until combined. Press the mixture evenly into the bottom of the prepared baking dish.
  3. In another bowl, beat the softened cream cheese and erythritol until smooth. Add in the eggs, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
Baking
  1. Pour the cheesecake mixture over the crust.
  2. Bake for 25-30 minutes or until set.
  3. Allow to cool in the fridge for at least 2 hours before cutting into bars.

Notes

Serve chilled, and consider topping with whipped cream or fresh berries. Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage.