Keto Lemon Cheesecake Bars

By deiv3 on August 16, 2024

These homemade Keto Lemon Cheesecake Bars are a guilt-free delight! Creamy, tangy cheesecake filling sits atop a buttery almond flour crust, making each bite a burst of flavor. Perfect for satisfying your sweet cravings without compromising your keto goals.

Ingredients:
For the crust:
1 1/2 cups almond flour
1/4 cup powdered erythritol (or any keto-friendly sweetener of your choice)
1/4 cup unsalted butter, melted
1 teaspoon lemon zest (optional)

For the cheesecake filling:
16 oz cream cheese, softened
2 large eggs, room temperature
1/2 cup powdered erythritol (adjust to taste)
1/4 cup heavy cream
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
For the topping:
Additional lemon zest for garnish (optional)
Instructions:

Preheat your oven to 325°F (160°C). Grease a 9×9 inch baking dish or line it with parchment paper.
Prepare the crust:
In a mixing bowl, combine almond flour, powdered erythritol, melted butter, and lemon zest (if using). Mix until well combined and the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Prepare the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add in the eggs, one at a time, mixing well after each addition.
Mix in the powdered erythritol, heavy cream, lemon juice, vanilla extract, and lemon zest until smooth and well combined. Taste and adjust sweetness if needed.
Assemble and bake:
Pour the cheesecake filling over the cooled crust, spreading it out evenly.
Tap the baking dish gently on the counter to remove any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center still has a slight jiggle.
Chill and serve:
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 2-3 hours, or until thoroughly chilled and set.
Once chilled, cut into bars or squares. Garnish with additional lemon zest if desired.
Serve and enjoy your delicious Keto Lemon Cheesecake Bars!
Notes:
You can store any leftovers in an airtight container in the refrigerator for up to 5 days.
Feel free to experiment with different crust variations or omit it altogether for a crustless version.
Adjust the sweetness of the filling according to your taste preferences by adding more or less powdered erythritol