You will love these Keto Lemon Cheesecake Bars! With three layers including a sweet shortbread crust, lemon cheesecake and a smooth lemon bar layer these are the ultimate low carb citrus dessert!
Lemon is one of my favorite dessert flavors, it was actually the flavor of my wedding cake. These Lemon Bars on our sister site Maebells is a go to dessert around our house. Recently, I started playing around with the idea of meshing two spring desserts, tart lemon bars with sweet and creamy lemon cheesecake.
These Keto Lemon Cheesecake Bars were the result. They have three distinct layers including a sweet almond flour shortbread crust, a sweet lemon vanilla cheesecake layer and a traditional lemon bar layer right on top. These easy cheesecake bars are the perfect mix of sweet and tart!
What ingredients do you need for Keto Lemon Cheesecake Bars?
- Butter
- Almond Four
- Confectioners Sweetener (Swerve or Monkfruit)
- Eggs
- Lemon Juice
- Lemon Zest
- Coconut Flour
- Cream Cheese
- Vanilla Extract
How do you make Keto Lemon Cheesecake Bars?
- Preheat your oven to 350 degrees
- Line an 8×8 pan with aluminum foil so the bars are easier to remove.
- Combine the crust ingredients together and press the filling into the bottom of the pan. Pre-bake 7 minutes until set and very lightly brown. COOL COMPLETELY before adding the next layer.
- While the crust cools combine all of the lemon cheesecake layer ingredients in a blender or use a mixer. Blend until completely smooth.
- Spread the cheesecake layer evenly on the COOL crust.
- Lastly, in a blender or mixer combine all of the lemon bar layer ingredients and blend until smooth. Chill the mixture for 10 minutes.
- Pour evenly over the top of the cheesecake layer.
- Bake 20-25 minutes until set
How many net carbs are in lemon cheesecake bars?
The sweetener I suggest for this recipe would be either monkfruit or swerve. One thing to consider is that you must use a confectioner or powered sugar variety of swerve or monkfruit to get a nice smooth texture. Granular will work if that is all you have on hand, but it will provide a slightly different texture.
This recipe makes twelve three-layer bars. The net carbs come to an astounding 3.8 net carbs per bar. You can top them with additional powdered sweeteners or fresh whipped cream if you would like, however, no toppings have been calculated in the final nutrition count.
Tips for the Best Lemon Cheesecake Bars
- This recipe uses an 8×8 pan, be careful to use the correct size or your bars will be quite thin.
- The crust is very buttery, some consider this hard to work with. Just do your best to press it in the bottom of the pan. When baked the crust is a delicious buttery shortbread that is totally irresistible.
- You MUST allow the crust to cool completely before adding the cheesecake.
Other Keto Cheesecake Recipes
- Keto Chocolate Chip Cheesecake Bars
- Keto Butter Pecan Cheesecake
- Salted Dark Chocolate Cheesecake
- Keto Peanut Butter Cheesecake Bars
- Keto Mocha Cheesecake Brownies
- Keto Cranberry Cheesecake Bars
- Keto Chocolate Cheesecake with Chocolate Covered Strawberries
What are some other easy keto desserts?
One of my favorites are these Keto Cheesecake Stuffed Brownies. They combine two of my favorite treats into one delicious dessert. And at around 2 net carbs a slice this is something you can fit right into a keto lifestyle. Some other keto recipes I love are:
- The Best Keto Chocolate Chip Cookies (about one net carb)
- Keto Cookie Dough Bites (these no-bake treats are only 1 net carb each!)
- Peanut Butter Fudge (2 net carbs a slice)
- Keto Fruit Pizza (yes! It’s really low carb!)
Keto Lemon Cheesecake Bars
Equipment
Ingredients
Shortbread Crust
- 5 tablespoons salted butter melted completely.
- 1 cup almond flour
- 2 tablespoons confectioners sweetener*
Lemon Cheesecake Layer
- 8 ounces cream cheese softened
- 1 egg yolk
- 1/3 cup confectioners sweetener*
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Lemon Bar Layer
- 3 large eggs
- 1/3 cup lemon juice
- 2 tablespoon zest
- 1/2 cup confectioners sweetener*
- 1/3 cup coconut flour
Instructions
- Preheat your oven to 350 degrees
- Line an 8x8 pan with aluminum foil so the bars are easier to remove.
- Combine the crust ingredients together and press into the bottom of the pan. Pre-bake 7 minutes until set and very lightly brown. COOL COMPLETELY before adding the next layer.
- While the crust cools combine all of the lemon cheesecake layer ingredients in a blender or stand mixer. Blend until completely smooth.
- Spread the cheesecake layer evenly on the COOL crust.
- Lastly, in a blender or mixer combine all of the lemon bar layer ingredients and blend until smooth.
- Chill the mixture 10 minutes.
- Pour evenly over the top of the cheesecake layer.
- Bake 20-25 minutes until set
Video
Notes
Nutrition
These were amazing! I was skeptical the lemon bar layer would be like a lemon bar with the coconut flour, but it was the perfect texture. Thanks I’ll be making these again and again!
I dont have any coconut flour on hand…could I substitute with almond flour or somehow incorporate something else? Unfortunately the only thing coconut I have right now in my pantry is coconut oil. Any suggestions? Thank you in advance??
Hi Angie, I’m sorry I have only made the lemon bars as written, I’m not sure if almond flour would be a good sub.
The recipe says almond flour am I missing something
I’m not sure what you mean?