These Keto Lemon Cheesecake Bars are a tangy, creamy treat perfect for anyone watching their carbs! With a buttery crust and a zesty lemon filling, they’re a low-carb delight.
You won’t believe how easy they are to make! I love enjoying them straight from the fridge—perfect for a refreshing snack. Plus, they are a hit at gatherings! 🍋
Key Ingredients & Substitutions
Almond Flour: This is a key ingredient for the crust, giving it that nice texture. If you’re allergic to nuts, you can use sunflower seed flour as an alternative, but the color may turn green due to the reaction with baking soda.
Erythritol: A popular keto sweetener that doesn’t spike blood sugar. If you prefer a different sweetener, monk fruit or stevia can work well. Just adjust the amount since they can vary in sweetness.
Cream Cheese: It’s essential for the creamy filling. Make sure you use full-fat cream cheese for the best texture. If you’re looking for a dairy-free option, you can try using a vegan cream cheese substitute.
Sour Cream: This adds a nice tangy flavor. Greek yogurt can be an acceptable substitute if you want a lower-fat option, just keep in mind it may change the texture a bit.
How Do I Ensure My Cheesecake Bars Bake Perfectly?
The key to great cheesecake bars is baking them gently. Start by preheating your oven and preparing your pan with parchment paper. This helps in lifting the bars out easily.
- Make sure not to over-mix your filling; this can incorporate too much air and cause cracks while baking.
- Keep an eye on the baking time; they should be set but slightly jiggle in the center. This means they’ll firm up as they cool.
- Let them cool to room temperature before chilling in the fridge. This helps avoid condensation, which can make your bars soggy.
Patience is key! Chilling them overnight makes a big difference in flavor and texture. Enjoy them cold for a refreshing treat! 🍋
Keto Lemon Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 2 cups almond flour
- 1/4 cup granulated erythritol or preferred keto sweetener
- 1/2 cup unsalted butter, melted
- 1/2 tsp vanilla extract
- Pinch of salt
For the Lemon Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated erythritol or preferred keto sweetener
- 3 large eggs
- 1/4 cup sour cream
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 50-60 minutes of baking time. You’ll want to chill the bars for at least 3 hours, but overnight is even better for the best flavor and texture!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 325°F (163°C). Line an 8×8-inch square baking pan with parchment paper, letting some hang over the edges for easy removal later.
2. Prepare the Crust:
In a medium bowl, mix the almond flour, sweetener, melted butter, vanilla extract, and a pinch of salt. Stir until you see a crumbly dough forming. This will be your crust!
3. Bake the Crust:
Press the crust evenly into the bottom of your prepared pan. Use your fingers or the back of a spoon to compact it firmly. Bake for about 10-12 minutes until it’s lightly golden. Let it cool slightly once done.
4. Make the Filling:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese with the sweetener until smooth and creamy. This should take just a couple of minutes.
5. Add the Eggs:
Add the eggs one by one, mixing well after each addition until everything is fully blended together.
6. Mix Other Ingredients:
Next, mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until your mixture is smooth and all ingredients are combined.
7. Combine and Bake:
Pour the lemon cheesecake filling over the baked crust, making sure to smooth the top with a spatula. Bake for 35-40 minutes, or until the filling is set, the edges are lightly golden, and the center has a slight jiggle.
8. Chill and Cut:
After baking, remove the pan from the oven and let it cool to room temperature. Then, refrigerate for at least 3 hours, but overnight is best. Once chilled, lift the bars out using the parchment paper and cut them into squares. Optional: Garnish with lemon zest or thin slices of lemon before serving!
Enjoy your creamy, tangy, and keto-friendly lemon cheesecake bars! 🍋
Can I Use a Different Sweetener?
Absolutely! While erythritol is popular for its zero-calorie and low-carb benefits, you can substitute it with monk fruit sweetener or stevia. Just adjust the quantity as different sweeteners can have varying levels of sweetness!
How Do I Store Leftovers?
Store any leftover bars in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them—just wrap individual bars tightly in plastic wrap and aluminum foil, then place them in a freezer-safe bag. Thaw in the fridge before enjoying!
Can I Make These Bars Dairy-Free?
Yes, you can make these bars dairy-free! Use a dairy-free cream cheese substitute and non-dairy sour cream. Look for alternatives made from cashews, almonds, or coconut that fit your dietary needs.
Can I Adjust the Lemon Flavor?
Definitely! If you prefer a stronger lemon flavor, increase the lemon juice and zest by an additional tablespoon each. Just be cautious not to add too much liquid, or it may affect the texture of the filling. Taste the filling before pouring it onto the crust to adjust as needed!