Keto Lemon Cheesecake Bars

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)

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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:

1. Preheat your oven to 325°F (160°C). Grease a 9×9 inch baking dish or line it with parchment paper.

2. 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.

3. 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.

4. 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.

5. 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!

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

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.