Keto Lemon Cheesecake Bars

Lemon Cheesecake Bars are the ultimate summer dessert, offering a refreshing and zesty twist on the classic cheesecake. These keto-friendly bars feature a buttery almond flour crust, a tangy lemon cheesecake layer, and a crunchy pecan crumb topping. Each bar contains approximately 3 net carbs, making them a guilt-free treat for those following a low-carb or ketogenic diet.

Why You’ll Love This Recipe

Refreshing and Zesty Flavor

The combination of creamy cheesecake with the vibrant tartness of lemon creates a perfect harmony of flavors. The lemon’s acidity balances the rich creaminess of the cheesecake, making each bite a refreshing experience.

Versatile Dessert

Cheesecake is a versatile dessert suitable for various occasions, from casual gatherings to formal celebrations. This recipe allows flexibility: you can stick with the pecan crumb topping or opt for a simple finish with fresh whipped cream.

Suitable for Multiple Dietary Needs

This recipe is not only delicious but also caters to various dietary restrictions. It’s sugar-free, low-carb, keto-friendly, and gluten-free, ensuring that everyone can enjoy this delightful dessert.

Ingredients for Keto Lemon Cheesecake Bars

Here’s a quick overview of the ingredients needed to make these lemon cheesecake bars. For the full, printable recipe, scroll to the end of the guide. You’ll need:

  • Almond Flour: Essential for the crust, as its absorbency and texture are perfect for this recipe. Do not substitute with coconut flour as it absorbs differently.
  • Butter: Both salted and unsalted butter work well.
  • Sweetener: Confectioners monkfruit sweetener is recommended, but Swerve can also be used. If you aren’t counting carbs, regular confectioners sugar works too.
  • Egg: Use a large egg at room temperature for the best results.
  • Sour Cream: Either full-fat or reduced-fat sour cream will work.
  • Lemon Juice and Zest: Fresh lemons are best for juice and zest to impart a vibrant flavor.
  • Vanilla Extract: Pure vanilla extract is preferred for its rich flavor that complements the lemon.
  • Pecans: These are used in the crumble topping and can be substituted with walnuts or almonds if preferred.

Tools and Equipment

In addition to the ingredients, you’ll need an 8×8 inch pan, aluminum foil or parchment paper, an electric mixer, and a few mixing bowls. It’s crucial to use the correct size pan; otherwise, the bars may turn out too thin.

How to Make Lemon Cheesecake Bars

Preparing the Crust

  1. Line the Pan: Start by lining an 8×8 inch square baking pan with aluminum foil or parchment paper. Lightly spray it with cooking oil to prevent sticking.
  2. Make the Dough: Combine almond flour, sweetener, and melted butter in a mixing bowl until a thick dough forms.
  3. Press the Dough: Evenly press the dough into the prepared pan, ensuring it covers the bottom and reaches the edges.

Creating the Lemon Cheesecake Layer

  1. Mix the Ingredients: In a mixing bowl, combine cream cheese, sour cream, egg, sweetener, lemon zest, lemon juice, and vanilla extract.
  2. Blend Until Smooth: Use an electric mixer to blend the mixture until smooth and creamy.
  3. Spread Over Crust: Spoon the cheesecake mixture over the crust and spread it evenly with an offset spatula.

Making the Pecan Crumble Topping

  1. Prepare the Crumble: For the crumble topping, combine cold butter, almond flour, pecans, and sweetener in a food processor. Pulse until the mixture resembles coarse crumbs. Alternatively, use a bowl and a pastry cutter.
  2. Sprinkle Over Cheesecake: Sprinkle the crumb mixture over the lemon cheesecake layer.

Baking the Bars

  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Bake: Place the pan in the oven and bake for 25-30 minutes. Monitor the bars around the 15-20 minute mark; if the crumble topping is browning too quickly, loosely cover with foil to prevent over-browning.
  3. Cool Down: Allow the bars to cool to room temperature before placing them in the refrigerator. Chill for at least 2 hours before slicing.

Tips for the Best Lemon Cheesecake Bars

Use High-Quality Ingredients

Opt for high-quality cream cheese, fresh eggs, freshly squeezed lemon juice, and pure vanilla extract for the best flavor.

Room Temperature Ingredients

Ensure that your butter, cream cheese, and eggs are at room temperature to ensure a smooth mixture.

Proper Baking Time and Temperature

Follow the specified baking time and temperature to avoid a dry, cracked cheesecake or a runny center.

Cooling and Cutting

Allow the cheesecake to cool completely at room temperature. For cleaner slices, freeze the cheesecake briefly before cutting.

Storage and Freezing

  • Refrigeration: Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap the bars in plastic wrap, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature or in the fridge overnight.

Frequently Asked Questions

Can I Skip the Crumb Topping?

Yes, you can omit the crumb topping if you prefer. The bars will bake slightly faster without it.

How Strong is the Lemon Flavor?

The lemon flavor is quite pronounced. For a subtler lemon taste, you can reduce the amount of lemon zest.

Are These Bars Gluten-Free?

Yes, this recipe is naturally gluten and grain-free.

Keto Lemon Cheesecake Bars

Recipe by Admin
0.0 from 0 votes
Course: DessertCuisine: Keto
Servings

12

bars
Prep time

10

minutes
Cooking time

25

minutes
Calories

331

kcal
Chilling Time

2

hours 
Total time

2

hours 

35

minutes

Each refreshing bar has about 3 net carbs!

Ingredients

  • Crust:
  • 6 tablespoons butter, melted

  • 1¼ cup blanched superfine almond flour

  • 2 tablespoons confectioners monkfruit sweetener

  • Lemon Cheesecake:
  • 2 (8 ounce) blocks cream cheese, room temperature

  • 1 large egg, room temperature

  • ¼ cup sour cream

  • ½ cup confectioners monkfruit sweetener

  • 2 tablespoons lemon juice

  • 1 tablespoon lemon zest, tightly packed

  • 1 teaspoon vanilla extract

  • Crumb Topping
  • 2½ tablespoons cold butter

  • ¼ cup blanched superfine almond flour

  • ¼ cup pecans

  • 1 tablespoon confectioners monkfruit sweetener

Directions

  • Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with aluminum foil or parchment paper.
  • In a small bowl, combine melted butter, almond flour, and sweetener. Press the crust into the prepared pan.
  • For the cheesecake filling, combine softened cream cheese, egg, sour cream, sweetener, lemon juice, lemon zest, and vanilla extract in a mixing bowl. Beat with an electric mixer until smooth.
  • Spoon the mixture over the crust.
  • For the crumble topping, add cold butter, almond flour, pecans, and sweetener to a bowl or food processor. Pulse until the mixture resembles coarse crumbs.
  • Sprinkle the crumb topping over the cheesecake layer.
  • Bake for 25-30 minutes, until the center is set. If the topping browns too quickly, cover loosely with foil.
  • Allow the bars to cool to room temperature before refrigerating. Chill for at least 2 hours before slicing.

Nutrition Facts

  • Calories: 331kcal
  • Carbohydrates: 4g
  • Protein: 6.2g
  • Fat: 27g
  • Cholesterol: 78mg
  • Sodium: 158mg
  • Fiber: 0.9g
  • Sugar: 0.9g

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