Low Carb Keto Lemon Cheesecake Dessert Bars
These Low Carb Keto Lemon Cheesecake Dessert Bars offer a creamy, tangy treat perfect for anyone following a ketogenic lifestyle, combining zesty lemon flavor with rich cheesecake in a guilt-free bar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup powdered erythritol (for filling)
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a bowl, combine almond flour, 1/4 cup powdered erythritol, melted butter, and salt. Mix until crumbly.
- Press the crust mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add sour cream, powdered erythritol, eggs, lemon juice, lemon zest, and vanilla extract. Mix until fully combined and smooth.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake bars cool inside for 1 hour.
- Refrigerate for at least 3 hours or overnight before slicing into bars.
Notes
For an extra burst of lemon flavor, drizzle with a sugar-free lemon glaze or garnish with fresh berries before serving.