These Keto Lemon Cheesecake Bars are a refreshing treat that’s low in carbs! With a zesty lemon flavor and a creamy texture, they’re perfect for anyone looking to satisfy their sweet tooth without the guilt.
Honestly, who can resist that bright citrus taste? I love enjoying a slice (or two) with my coffee. They’re so easy to whip up, and they keep well in the fridge—perfect for snacks anytime!
Key Ingredients & Substitutions
Almond Flour: This is the backbone of the crust, giving it that nutty flavor and texture. If you’re allergic to nuts, you can use coconut flour, but remember to adjust the amount, as it’s more absorbent.
Powdered Erythritol: This sugar alternative keeps the bars keto-friendly. If you prefer, you can use stevia or monk fruit sweetener, but they can be sweeter, so adjust accordingly.
Cream Cheese: This is essential for that rich, creamy texture. Neufchâtel cheese is a softer alternative that’s lower in fat. For a dairy-free option, consider using cashew cream, but the flavor will be different.
Sour Cream: This adds creaminess and a slight tang. Greek yogurt is a good substitute if you’re okay with dairy. For a dairy-free option, try coconut yogurt.
Lemon Juice and Zest: Fresh lemons provide bright, bold flavor! You can use lime juice and zest for a different twist, but the taste will change a bit.
How Do I Ensure My Cheesecake Filling Is Smooth?
Getting a smooth filling is crucial for your lemon cheesecake bars. Here’s how to achieve that perfect texture:
- Make sure your cream cheese is at room temperature before mixing. Cold cream cheese may not blend well.
- Beat the cream cheese and erythritol together until completely smooth before adding eggs. This makes a big difference in texture.
- Add the eggs one at a time. Beating after each addition helps to incorporate air, making the filling lighter.
- Finally, mix in the sour cream, lemon juice, and zest thoroughly but gently to keep the mixture airy.
Follow these tips closely, and you’ll end up with a velvety cheesecake filling that’s delicious and delightful!
How to Make Keto Lemon Cheesecake Bars
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups almond flour
- 1/4 cup powdered erythritol or preferred keto sweetener
- 1/4 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 powdered erythritol or preferred keto sweetener
- 3 large eggs
- 1/4 cup sour cream
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For The Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered erythritol or preferred keto sweetener
- 1 tsp vanilla extract
Garnish:
- Thin lemon slices or lemon zest
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time plus around 45-50 minutes of baking time. After baking, allow the cheesecake to cool for a bit, then pop it in the fridge for at least 4 hours (or overnight) to set. Overall, you’re looking at approximately 5 hours and 15 minutes, including chilling time.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 325°F (165°C). While it’s heating up, grab an 8×8 inch baking pan and line it with parchment paper, letting some paper hang over the edges. This will help you lift out the bars later!
2. Prepare the Crust:
In a medium bowl, mix together the almond flour, powdered erythritol, melted butter, vanilla extract, and a pinch of salt. Stir until everything is combined and crumbly. Once mixed, press this mixture firmly and evenly into the bottom of your prepared pan. Bake your crust for about 10-12 minutes until it’s golden and set. After baking, take it out and let it cool slightly.
3. Make the Lemon Cheesecake Filling:
In a large bowl, beat the softened cream cheese and powdered erythritol until nice and creamy. Make sure it’s smooth — this will make your filling luscious! Add the eggs one at a time, mixing well after adding each one. Then, carefully mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until everything is blended smoothly together.
4. Assemble and Bake:
Pour the lemon cheesecake filling over the slightly cooled crust, using a spatula to spread it evenly. Bake your cheesecake for about 35-40 minutes. The edges should be set, but the center can be a little jiggly — that’s just right! Once done, remove it from the oven and allow it to cool at room temperature.
5. Chill:
After cooling, place your cheesecake in the fridge for at least 4 hours or ideally overnight. This will help it set nicely!
6. Prepare the Whipped Topping:
Once your cheesecake is nicely chilled, make the whipped topping. In a chilled bowl, whip the heavy cream along with the powdered erythritol and vanilla extract until you achieve stiff peaks. This will give you a fluffy topping for your bars!
7. Garnish and Serve:
Spread the whipped cream evenly over the top of the chilled cheesecake layer. For a pretty finish, garnish with thin lemon slices or a sprinkle of lemon zest. Now, using the parchment paper overhang, lift the cheesecake from the pan and cut it into bars. Serve these delicious treats chilled and enjoy!
Can I Use a Different Sweetener?
Absolutely! If you prefer another keto-friendly sweetener, such as stevia or monk fruit sweetener, feel free to substitute. Just keep in mind that these can be sweeter than erythritol, so adjust the quantity to taste!
What Can I Substitute for Cream Cheese?
If you’re looking for alternatives to cream cheese, you can use Neufchâtel cheese for a lower-fat option, or try cashew cream for a dairy-free version. Just be aware that non-dairy options may alter the flavor slightly.
How Do I Store Leftover Cheesecake Bars?
Store any leftover cheesecake bars in an airtight container in the fridge for up to one week. For longer storage, you can freeze the bars; just wrap them tightly in plastic wrap and then foil. They should last for up to three months in the freezer. Thaw them in the fridge before serving.
Can I Make These Bars Vegan?
To make these cheesecake bars vegan, use a vegan cream cheese alternative and replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). The texture may vary, but they will still be delicious!
