Low Carb Keto Lemon Cheesecake Dessert Bars
These Low Carb Keto Lemon Cheesecake Dessert Bars are a creamy, tangy treat perfect for satisfying your sweet tooth without the carbs. Featuring a zesty lemon flavor and rich cheesecake texture, they make an ideal keto-friendly dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup erythritol, divided
- ⅓ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix almond flour, 2 tablespoons erythritol, melted butter, and a pinch of salt until combined. Press evenly into the bottom of the prepared pan to form the crust.
- Bake crust for 10 minutes, then remove from oven.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add remaining erythritol, eggs, lemon juice, lemon zest, vanilla extract, and baking powder. Mix until fully combined and smooth.
- Pour cheesecake mixture over the pre-baked crust and spread evenly.
- Bake for 25-30 minutes, or until edges are set and center is slightly jiggly.
- Allow to cool to room temperature, then refrigerate for at least 3 hours or overnight for best texture.
- Cut into bars and serve chilled.
Notes
For an extra touch, garnish the bars with thin lemon slices or a sprinkle of powdered erythritol before serving.