Why I Love This Recipe

Keto Lemon Cheesecake Bars are the perfect balance of sweet, tangy, and creamy. These bars feature three delicious layers: a buttery, almond flour shortbread crust, a rich and creamy lemon cheesecake filling, and a smooth, zesty lemon bar topping. Each bite is a burst of citrusy goodness, making these bars the ultimate keto-friendly dessert. Not only are they low in carbs, but they also satisfy your sweet tooth without any guilt. The best part? They’re easy to make, only taking about 45 minutes to prepare and bake, with no complicated steps!

Keto Lemon Cheesecake Bars

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 bars
Calories per Serving: 201 kcal

Ingredients

Shortbread Crust

• 5 tablespoons salted butter (melted)
• 1 cup almond flour
• 2 tablespoons confectioners sweetener (like Swerve or Monkfruit)

Lemon Cheesecake Layer

• 8 ounces cream cheese (softened)
• 1 egg yolk
• 1/3 cup confectioners sweetener (like Swerve or Monkfruit)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest

Lemon Bar Layer

• 3 large eggs
• 1/3 cup lemon juice
• 2 tablespoons lemon zest
• 1/2 cup confectioners sweetener (like Swerve or Monkfruit)
• 1/3 cup coconut flour

Instructions

1. Preheat and Prepare the Pan:

• Preheat your oven to 350°F (175°C).
• Line an 8×8-inch baking pan with aluminum foil, leaving some overhang for easy removal of the bars. Set aside.

2. Make the Shortbread Crust:

• In a medium bowl, combine the melted butter, almond flour, and confectioners sweetener.
• Mix until the dough forms a crumbly texture.
• Press the mixture firmly into the bottom of the prepared pan.
• Pre-bake the crust for 7 minutes, or until set and lightly browned.
• Let the crust cool completely before adding the next layer.

3. Prepare the Lemon Cheesecake Layer:

• While the crust is cooling, beat together the cream cheese, egg yolk, confectioners sweetener, vanilla extract, lemon juice, and lemon zest using a blender or stand mixer.
• Blend until smooth and creamy.
• Once the crust is cooled, spread the cheesecake layer evenly over the crust, smoothing it out with a spatula.

4. Make the Lemon Bar Layer:

• In a separate blender or stand mixer, combine the eggs, lemon juice, lemon zest, confectioners sweetener, and coconut flour.
• Blend until completely smooth and incorporated.
• Let the mixture chill for about 10 minutes to help it thicken slightly.

5. Assemble and Bake:

• Pour the lemon bar layer evenly over the cheesecake layer, making sure to spread it out to the edges.
• Bake in the preheated oven for 20-25 minutes, or until the bars are set and lightly golden.
• The center should be firm when touched, but it may have a slight jiggle.

6. Cool and Slice:

• Allow the bars to cool completely in the pan.
• Once cooled, lift the bars out of the pan using the aluminum foil edges and slice into 12 bars.

7. Serve and Enjoy:

• These bars are perfect served chilled. Enjoy the tangy lemon flavor and creamy texture with every bite!

Tips and Tricks

• Sweetener Choice: You can use Swerve or Monkfruit for a no-sugar option, or any keto-friendly sweetener of your choice. Just make sure it’s a powdered sweetener to achieve the best texture.
• Make Ahead: These bars can be made ahead and stored in the refrigerator for up to 5 days, so they’re perfect for meal prepping!
• Zest and Juice: Fresh lemon zest and juice provide the best flavor, so don’t substitute bottled lemon juice if you want to maintain the fresh, tangy flavor.

Notes

• Texture Tips: The cheesecake layer should be creamy and smooth, while the lemon bar layer will have a slightly firmer consistency. If you like a thicker cheesecake layer, you can add an additional 4 ounces of cream cheese to the mixture.
• Coconut Flour Substitution: If you don’t have coconut flour, you can substitute with almond flour, though the texture might be slightly different.

FAQs

1. Can I use regular flour instead of almond flour or coconut flour?
   No, regular flour is not keto-friendly. Use almond flour for the crust and coconut flour for the lemon bar layer to keep this recipe low-carb.
2. How do I store these bars?
   Store these bars in an airtight container in the refrigerator for up to 5 days. They also freeze well—just wrap them tightly and freeze for up to 3 months. Thaw before serving.
3. Can I make these bars dairy-free?
   Yes, you can substitute dairy-free cream cheese for the regular cream cheese and use coconut oil instead of butter in the crust. Make sure to check all ingredients for hidden dairy content.
4. Why are my bars not setting properly?
   If your bars don’t set, they may need a bit more time in the oven. Ensure that the middle is firm and not too wobbly before removing them. If you’re unsure, leave them in for an additional 5 minutes and check for firmness.

Storage

• Refrigeration: Store in the refrigerator in an airtight container for up to 5 days.
• Freezing: These bars freeze beautifully! Wrap tightly in plastic wrap and aluminum foil, then store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before serving.

These Keto Lemon Cheesecake Bars are a decadent dessert that doesn’t compromise on flavor or texture. With a buttery shortbread crust, creamy lemon cheesecake filling, and a smooth, citrusy lemon bar layer, these bars will satisfy your sweet tooth while keeping you on track with your keto lifestyle! Perfect for special occasions, or anytime you want a refreshing and indulgent treat