Low Carb Lemon Cheesecake Bars
Bright, zesty, and irresistibly creamy, these Low Carb Lemon Cheesecake Bars are the ultimate guilt-free dessert for anyone following a keto or low-carb lifestyle. Featuring a buttery almond flour crust and a luscious cheesecake filling infused with fresh lemon juice and zest, these bars perfectly balance tangy and sweet flavors without the sugar. Sweetened with granulated erythritol or monk fruit, they deliver all the indulgence of traditional cheesecake, minus the carbs. Easy to prepare in just 20 minutes of prep time, they’re baked to perfection and set in the fridge for a dreamy, chilled treat. Serve these bars as a refreshing dessert at dinner parties or keep them on hand for a satisfying snack that feels like pure sunshine in every bite. Naturally gluten-free and customizable with whipped cream or extra lemon zest, these bars are destined to become a favorite.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup unsalted butter
- 0.25 cup granulated erythritol or monk fruit sweetener
- 16 oz cream cheese, softened
- 0.5 cup granulated erythritol or monk fruit sweetener (for filling)
- 3 large eggs
- 0.5 cup lemon juice, freshly squeezed
- 1 tbsp lemon zest
- 1 tsp pure vanilla extract
- 0.25 cup sour cream
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a medium-sized bowl, combine the almond flour, melted butter, and 0.25 cup granulated erythritol. Mix until the texture resembles wet sand.
Press the almond flour mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy.
Add 0.5 cup of granulated erythritol, and mix until fully incorporated.
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
Add the freshly squeezed lemon juice, lemon zest, vanilla extract, and sour cream to the cream cheese mixture. Mix until smooth and thoroughly combined.
Pour the cheesecake filling over the pre-baked crust, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the center is set but still slightly jiggly.
Allow the cheesecake bars to cool to room temperature, then refrigerate for at least 2 hours (preferably overnight) to fully set.
Cut into 12 bars and serve chilled. Optionally, garnish with extra lemon zest or a dollop of whipped cream.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 171 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
