These keto cheesecake bars are a lemon lover’s dream! A creamy lemon cheesecake filling baked on a tender almond flour crust. Sugar-free and grain-free but oh so delectable. Keto desserts don’t get more delicious than this.
I’ve just fallen in love with these keto lemon cheesecake bars all over again! I haven’t made them in years and years, but I got it in my head that it would be fun to re-make them and shoot a video. And then when I took a bite, I was forcefully reminded about how seriously delicious they are.
That tender shortbread crust! That creamy bright lemon filling! Oh my. They both just melt in your mouth. And the fact that they are keto-friendly and less than 4g total carbs?
Bring. It. On.
Trust me, keto bakeaholics, you’re going to be really happy I decided to re-visit this old recipe. Originally published in June 2013!
A Keto Cheesecake Obsession
I have Cheesecake on the brain. Fortunately, it’s not a serious affliction as there are far worse things to have on the brain than cheesecake. But there is only one known cure for this disease and that is to make, and then to eat, copious amounts of keto cheesecake.
Cheesecake-like things, such as keto cheesecake popsicles, cheesecake ice cream, and cheesecake bars are also acceptable forms of medication. This is still an experimental treatment, however, and the results are not guaranteed. There is a real danger that the cure will not assuage the symptoms, but instead exacerbate them, until one’s brain is so consumed with cheesecake, it’s all one can think or talk about.
This is when the real problem starts. Because who wants to spend time with someone who can talk about nothing but cheesecake? Well, I might. But I am strange like that.
And given the popularity of all of my keto cheesecake recipes, I think I can safely say that many of you also suffer from this obsessive cheesecake disorder.
How to make Keto Cheesecake Bars
There are so many great ways to make keto cheesecake that we have plenty of fuel for our collective obsession. Lemon cheesecake bars like these are easier to make than a full size cheesecake, and they’re so low carb, you can have two and still meet your macros for the day.
A few quick tips on how to make the best lemon cheesecake bars:
The shortbread crust:
This is my favourite keto crust recipe and I use it often. It’s so tender, with great flavor, and it holds together well. Be sure to bake it for 10 minutes, and then let it cool before adding the filling. It won’t be completely baked through but this firms it up enough to stand up to the cream cheese filling.
Soften that cream cheese properly!
You want to leave it at room temperature for at least a half an hour, and it should have plenty of give when you press a finger into it. If it’s not properly softened, your bars will end up with cream cheese lumps. Beat it well to smooth it out before you add any other ingredients.
Beat the eggs in last and don’t over-beat.
A little trick I learned when writing The Ultimate Guide to Keto Baking is to beat the eggs in at the last minute, and only until just combined. Many cheesecake fillings suffer from being over-beaten, which causes them to rise too much during baking and then fall and crack.
Don’t rush the chilling time
When you smell these coming out of the oven, the temptation will be to dig in right away. But you will end up with some lovely lemon cheesecake goo if you do so. Be sure to let them chill for at least 2 hours.
Truth be told, I had to rush the chilling time when shooting this video! My cheesecake was only barely set and some of the bars look a little worse for wear. So do as I say and not as I do!
Can you make Lemon Cheesecake Bars ahead?
If you’re making these keto cheesecake bars just for your family and you want to put some away, they should freeze well. Again, wrap them up in some plastic wrap to avoid freezer burn. You can do them as individual servings or simply wrap the whole piece at once.
Flash freezing is recommended if you want to store them in the freezer. Simply place the unwrapped bars on a cookie sheet for a few hours to firm them up. Then you can wrap them more easily without crushing or damaging them.
More delicious keto cheesecake bars
- Keto Salted Caramel Cheesecake Bars
- Keto Chocolate Chip Cookie Cheesecake Bars
- No Bake Peppermint Cheesecake Bars
- Keto Pecan Cheesecake Bars
- Keto Blackberry Cheesecake Bars
- Espresso Chocolate Cheesecake Bars
Keto Lemon Cheesecake Bars
Ingredients
Crust:
- 1 ¼ cups almond flour
- ¼ cup Swerve Sweetener
- ¼ teaspoon salt
- ¼ cup butter melted
Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup powdered Swerve Sweetener (more if you like it sweeter)
- 2 teaspoon lemon zest (about 1 large lemon)
- 3 tablespoon fresh lemon juice
- 2 tablespoon heavy whipping cream
- 2 large eggs
Instructions
Crust:
- Preheat the oven to 350F. In a large bowl, whisk together almond flour, sweetener, and salt. Stir in the melted butter until well combined.
- Press evenly into the bottom of an 8-inch square pan and bake 10 minutes - it won't be cooked through. Set aside and let cool.
- Reduce the oven temperature to 275F.
Lemon Cheesecake Filling:
- Beat the cream cheese in a large bowl until smooth. Beat in the sweetener, and then beat in the lemon zest, lemon juice, and cream until no lumps remain.
- Beat in the eggs until just combined - do not overbeat as this can cause cracking.
- Spread the filling over cooled crust and bake 35 to 45 minutes, or until filling is just set and the center barely jiggles when shaken.
- Let cool 30 minutes, then chill for at least 2 hours.
- Garnish with powdered sweetener and additional lemon zest, if desired.
Susan Webber says
These are amazing. Not sure if I have enough self control not to eat the whole pan tonight. Now I have to try all your cheesecake recipes. Thanks for all of your recipes.
Wendy says
I’ve made these several times. They have a wonderful flavor.
Kim says
I’ve been baking over 40 years and I’m sorry to say but this is the worst recipe. Both taste and texture were not good that made me feel I’m eating pure cream cheese. Probably it’s good to adjust the sweetness and work on the recipe. It was upsetting that I made it for gathering and felt really bad to make other people eat.
Carolyn says
Hi Kim. I am sorry you didn’t like it but as you can see from the overwhelmingly positive reviews, most people love it. You say you’ve been baking for 40 years… but if we’re talking conventional sugar and flour baking, then I have to tell you that it’s not the least bit the same and it takes quite some time to learn how to bake with keto ingredients.
I suspect the sweetener you used was part of it. What did you use?
Kim says
I used monk fruit.
BJ says
For someone who has been baking for over 40 years, you should know by now not to experiment with a new recipe when making for guests. Also, monk fruit and powdered swerve are no where near the same thing.
Shannon H says
Then the result you got was your own doing and no fault of Carolyn’s. Perhaps before harshly criticizing a recipe creator, you actually follow it first. Keto baking is completely different from conventional and can be very finicky, so read up on proper techniques and you will get better results.
Sooze says
There are no words to describe just HOW delicious and creamy and rich and decadent… oh, apparently there ARE words to describe it!!
Gina Turpin says
Love this cheesecake bar recipe. I use allulose in the recipe since I don’t like any other sweetener.
Tracey says
OMG this is just the most deeeeeelicous treat!! I found the fat bombs a bit …. fatty. But these little bits of heaven are absolutely perfect!!! I was having doubts about the crust when I pulled it from the oven, but just Trust the Process (or the recipe) and it will be all good!! Thank you so much!!!.
Wendy Willms Flood says
Just made this today!! In the oven now, I’m sure it’s going to be amazing! I couldn’t stay out of the “batter” it was so freaking good!!
Julee says
These look delicious, can’t wait to make them!
barbara erb says
These bars are amazing as well as your other recipes thanks for all your posts
Suzanne says
So easy…so delicious!
Cdnbgirl says
This is keeper. So yummy and easy.
Sheryl Field says
Delicious 😋 added extra zest in base as well as some ground walnuts. Used monk fruit sweetner. Went well with dollop of coconut cream and blueberry and raspberries. Everyone loved it. Light and very tasty. A winner.
Shawna says
These are amazing! I’ve recently “gone keto” and am feeling better and better. I don’t crave sweets the way I used to but I love fruit desserts, especially anything lemon. I have had a terrible craving for a lemon sweet for several days, so I did a search and found this recipe. It absolutely, 100% hit the spot! Thank you! I’m at high altitude, so I had to add about 10 minutes to the bake time at 275 deg. Next time I’ll also add more time to the crust too. And there WILL be more next times! Oh, also thank you for the lesson on not overbeating the eggs for a cheesecake! It really makes a huge difference.