Keto Lemon Cheesecake Bars
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 citrus dessert!
Print Recipe
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
*Confectioners Swerve or Monk fruit work well in this recipe to keep it low-carb. If you aren't keto, use powdered sugar.
This recipe makes 12 bars, each one with 3.8 net carbs.
Nutrition
Serving: 1 bar (2"x2.3") | Calories: 201kcal | Carbohydrates: 5.3g | Protein: 5.3g | Fat: 14.9g | Cholesterol: 93mg | Sodium: 123mg | Fiber: 1.5g | Sugar: 1.9g
Servings: 12 servings
Calories: 201kcal