Low Carb Keto Lemon Cheesecake Dessert Bars
Delight in these creamy, tangy Low Carb Keto Lemon Cheesecake Dessert Bars that are perfect for a guilt-free sweet treat. These bars are easy to make and ideal for anyone following a keto lifestyle.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup erythritol sweetener, divided
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 3 large eggs
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper.
- Mix almond flour, 2 tbsp erythritol, melted butter, and salt until crumbly. Press firmly into the bottom of the prepared pan to form the crust.
- Bake crust for 12 minutes; remove from oven and set aside.
- In a large bowl, beat cream cheese until smooth. Add remaining erythritol and mix well.
- Add eggs one at a time, beating after each addition until fully incorporated.
- Stir in lemon juice, lemon zest, and vanilla extract until smooth.
- Pour cheesecake mixture over baked crust, spreading evenly.
- Bake for 30-35 minutes, or until center is set and edges are lightly golden.
- Allow bars to cool to room temperature, then refrigerate for at least 2 hours before slicing into squares.
Notes
For extra zest and presentation, top with a thin slice of lemon or a sprinkle of powdered erythritol before serving.