These Keto Lemon Cheesecake Bars are everything you love about cheesecake smooth, creamy, tangy but without the sugar or carbs. Perfect for summer parties or meal prep snacks, they sit on a buttery almond flour crust and are bursting with fresh lemon flavor. Easy to make and even easier to love!
Ingredients
For the Crust:
Ingredient
Amount
Almond flour
1 cup
Coconut flour
2 tbsp
Powdered erythritol
2 tbsp
Melted butter
1/4 cup
For the Cheesecake Layer:
Ingredient
Amount
Cream cheese (softened)
16 oz (2 cups)
Powdered erythritol
1/2 cup (to taste)
Eggs
2 large
Fresh lemon juice
1/4 cup
Lemon zest
1 tbsp
Vanilla extract
1 tsp
Instructions
1. Preheat Oven
Preheat oven to 325°F (160°C).
Line an 8×8-inch baking pan with parchment paper.
2. Make the Crust
In a bowl, mix almond flour, coconut flour, erythritol, and melted butter until crumbly.
Press evenly into the bottom of the pan.
Bake for 10–12 minutes or until lightly golden.
Let it cool completely before adding filling.
3. Prepare Cheesecake Layer
In a large bowl, beat softened cream cheese and erythritol until smooth.
Add eggs one at a time, mixing thoroughly.
Stir in lemon juice, lemon zest, and vanilla extract.
4. Assemble & Bake
Pour the cheesecake batter over the cooled crust and smooth the top.
Bake for 25–30 minutes, or until the center is set but slightly jiggly.
5. Cool & Chill
Let cool to room temperature.
Refrigerate for at least 2 hours until fully set.
6. Cut & Serve
Lift using parchment paper.
Slice into bars and serve cold. Garnish with lemon zest or fresh berries if desired.
Keto Lemon Cheesecake Bars 1
Recipe Notes
Sweetener Substitute: You can use monk fruit or allulose as alternatives.
Make Ahead: These bars store well in the fridge for up to 5 days.
Freezer Friendly: Wrap individually and freeze up to 1 month.
Texture Tip: Chill overnight for firmer bars and deeper flavor.
