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.
Mrs.JoWo says
These are amazing! I love anything fresh lemon. Do you think it would work with limes? I happen to have a bunch of them right now too.
Carolyn says
Sure would!
Wanda says
Absolutely delicious
Margaret says
These are tasty and easy to make, but the crust stuck to the pan and would not budge. Had to scrape it out. I’m making a note on my recipe to use parchment or grease the pan next time.
Nikki D. says
These are OUTSTANDING, Carolyn! I made them a few days ago and they are tied for my favorite recipe of yours with the Chocolate PB pie from a few weeks ago. So fresh and delicious. We put some whipped cream on top. I will definitely be making these again and again and again. Today I’m going to make the Easter cookie cups. Very excited for those too! THANK YOU!
Dee Fitz says
This is so good! Added about a teaspoon of lemon zest to the crust!
Cho says
I made these last night. I had some lemons and I needed to make something fast. It was so easy to make and the taste was SUPERIOR. I didn’t have powdered sweetener. I used granulator sweetener (erythritol) but I used my electric mixer. Tasted great!!! No granules.
Banu says
I made it Today . Geeat!!! Recipes and texture 🥰 Thank you for sharing this great recipe with us 🙏🏻✨💐
Helen says
Made these today. I must say they are absolutely delicious. I added about 1/3 cup sour cream in place of heavy cream and added about 5 tbsp lemon juice and a splash of vanilla. Spot on in the oven for 45 minutes. Turned out PERFECT!!!!
I will be making these time and time again. Wonderful.
Carolyn says
Excellent!
Sylvia says
I only use the cheescakefilling, so I have a fine dessert and less carbs.
Shelly Estrada says
So easy In the oven baking. Can’t wait
Karen says
Oh my goodness! You are an “evil” genius! 😀. These are luscious and lemony without being really sweet. A definite keeper! Thank you!
Gail Holcomb says
Ohmy goodness, does this look good. I have all the ingredients and plan to make this!!
Cindy says
Caroline, I made these for mothers day for my mom and everyone loved them! I was wondering can I double the recipe and bake them in a 9×13 pan? I’m making them for her birthday this weekend and we had no leftovers for me to take home last time so I don’t want that to happen again 😂Thanks!
Carolyn says
Yes but keep your eye on them because the baking time may change a bit.
Sandy Farlee says
Caroline, I love this recipe! I was wondering if I could use the 1/3 less fat cream cheese as that is all I have right now? I have made these many times before & everyone loves them!
Thank you,
Sandy Farlee
Carolyn says
I can’t see why not!
Christina says
Hi Carolyn,
I made these for Super Bowl and they were a hit. No one knew it was keto. Making them again for this holiday weekend. I add extra lemon juice because I love the extra tartness! I love experimenting so I’m going to try substituting for the crust 1/2 cup coconut flakes and 3/4 cup almond flour and some coconut essence in the butter. Drooling just reviewing the recipe! Thank you for your awesome recipes!
Carolyn says
So glad you like them and that you enjoy adapting them!
marie snow says
so, do you just look at the eggs while you put everything in the oven… or do you add them to the filling. 😀
Carolyn says
I am not sure what your asking since the recipe clearly says what to do with them.
Kayla says
These are a SUPER HUGE hit with everyone! Even those skeptical ‘eww, sugar free?’ people loved them. My daughter calls them ‘Lemon Meringue Slice’ haha. These are beautifully silky and smooth and absolutely delicious. One of my favourite go to recipes!
Kathryn Curry says
Made this for a friend’s birthday and everyone LOVED it! Very delicious. 🥰😋
Carolyn says
Glad to hear it!
Val says
Hi Caroline
In our country (South Africa), we don’t have Swerve. Is there an equivalent formula of erythritol and xylitol mix you can suggest?
Regards
Val
Carolyn says
Use just erythritol in the crust, so it crisps up properly. Then use about half of each in the filling. You may need a little more to make it sweet enough since plain erythritol is only 70% as sweet as sugar.
Laureen MacDonald says
Have you tried this with an egg substitute? I’d like to make this for a friend of mine, but he’s allergic to eggs.
Carolyn says
I haven’t so I can’t really guide you. Sorry!
Dina C says
Made these and they were fantastic. Can’t wait to share them with some other keto people today 🙂