The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
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!
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 keto 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 keto 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.
Prep Time20minutes mins
Cook Time25minutes mins
Total Time45minutes mins
Course Dessert
Cuisine Keto
Servings12 servings
Calories201 kcal
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
1/3 cup coconut flour
3 large eggs
1/3 cup lemon juice
2 tablespoon zest
1/2 cup confectioners sweetener*
Instructions
- 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 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
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
